People

If you want to become a great chef, you have to work with great chefs. And that’s exactly what I did.

Michael Strahan

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[/column_1] [/column] [blank h="60" hide_low_res="false" class=""] [/blank] [column parallax_bg="disabled" parallax_bg_inertia="-0.2" extend="background" background_color="#22272d" background_image="" background_repeat="" background_position="" background_size="auto" background_attachment="" hide_bg_lowres="false" hide_element_lowres="false" lowres_child_width="1-1" background_video="" extended_padding="false" vertical_padding_top="0" vertical_padding_bottom="0" horizontal_padding="0" more_link="" more_text="" left_border="transparent" ornaments="vamtam-add-ornaments-all" class="" id="" title="" title_type="single" animation="none" progressive_animation="none" progressive_animation_custom="" width="1/1" last="true"] [column_1 parallax_bg="disabled" parallax_bg_inertia="-0.2" extend="disabled" background_color="" background_image="https://vip-restaurant.vamtam.com/wp-content/uploads/2014/04/chef-dark.jpg" background_repeat="no-repeat" background_position="center top" background_size="auto" background_attachment="scroll" hide_bg_lowres="false" hide_element_lowres="false" lowres_child_width="1-1" background_video="" extended_padding="false" vertical_padding_top="0" vertical_padding_bottom="0" horizontal_padding="0" more_link="" more_text="" left_border="transparent" ornaments="" class="" id="" title="" title_type="single" animation="fade-in" progressive_animation="none" progressive_animation_custom="" width="1/2"] [/column_1] [column_1 width="1/2" last="true" title="" title_type="single" animation="fade-in" implicit="true"] [push h="70" hide_low_res="false" class=""]

Massimo Bottura

Our Chef

“First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.”

[push h="20" hide_low_res="false" class=""] [/column_1] [/column] [blank h="60" hide_low_res="false" class=""] [/blank] [blank h="60" hide_low_res="true" class=""] [/blank] [column width="1/4" title="undefined" title_type="undefined" animation="none" implicit="true"] [team_member name="Brad Farmerie" position="CEO & FOUNDER" url="#" email="chef@vamtam.com" phone="947 577 575" picture="https://vip-restaurant.vamtam.com/wp-content/uploads/2014/04/people-1.jpg" googleplus="/" linkedin="/" facebook="/" twitter="/" youtube="" pinterest="" lastfm="" instagram="" dribble="" vimeo=""] Brad Farmerie took a year hiatus from college to move to London and witness firsthand the culinary revolution taking place in the UK. [/team_member] [/column] [column width="1/4" title="undefined" title_type="undefined" animation="none" implicit="true"] [team_member name="Brad Farmerie" position="MANAGER" url="#" email="chef@vamtam.com" phone="947 577 575" picture="https://vip-restaurant.vamtam.com/wp-content/uploads/2014/04/people-2.jpg" googleplus="/" linkedin="" facebook="/" twitter="/" youtube="" pinterest="" lastfm="" instagram="" dribble="" vimeo=""] Brad Farmerie took a year hiatus from college to move to London and witness firsthand the culinary revolution taking place in the UK. [/team_member] [/column] [column width="1/4" title="undefined" title_type="undefined" animation="none" implicit="true"] [team_member name="Avroko" position="MASTER CHEF" url="#" email="owners@vamtam.com" phone="947 577 575" picture="https://vip-restaurant.vamtam.com/wp-content/uploads/2014/04/people-3.jpg" googleplus="" linkedin="/" facebook="/" twitter="" youtube="/" pinterest="" lastfm="" instagram="/" dribble="" vimeo=""] Four partners, 14 years, multiple disciplines rooted in hospitality. New York-headquartered design-and-concept firm AvroKO. [/team_member] [/column] [column width="1/4" last="true" title="undefined" title_type="undefined" animation="none" implicit="true"] [team_member name="Dan Rafalin" position="SOUS CHEF" url="#" email="manager@vamtam.com" phone="947 577 575" picture="https://vip-restaurant.vamtam.com/wp-content/uploads/2014/04/people-4.jpg" googleplus="" linkedin="/" facebook="/" twitter="" youtube="/" pinterest="/" lastfm="" instagram="/" dribble="" vimeo=""] Dan Rafalin has been immersed in the culinary world from the beginning of his career when he received a Grand Diplôme in culinary arts. [/team_member] [/column] [blank h="30" hide_low_res="" class=""] [/blank] [column width="1/1" last="true" title="" title_type="single" animation="fade-in" implicit="true"]

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[/column] [blank h="60" hide_low_res="true" class=""] [/blank] [column width="1/4" title="undefined" title_type="undefined" animation="none" implicit="true"] [team_member name="Evan Mattew" position="ASSISTANT" url="#" email="fish@vamtam.com" phone="947 577 575" picture="https://vip-restaurant.vamtam.com/wp-content/uploads/2014/04/people-5.jpg" googleplus="/" linkedin="/" facebook="/" twitter="/" youtube="" pinterest="" lastfm="" instagram="" dribble="" vimeo=""] Evan Mattew prepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position… [/team_member] [/column] [column width="1/4" title="undefined" title_type="undefined" animation="none" implicit="true"] [team_member name="Mat Hobs" position="WAITER" url="#" email="roast@vamtam.com" phone="947 577 575" picture="https://vip-restaurant.vamtam.com/wp-content/uploads/2014/04/people-6.jpg" googleplus="/" linkedin="/" facebook="/" twitter="" youtube="" pinterest="/" lastfm="" instagram="/" dribble="" vimeo=""] Mat Hobs prepares roasted and braised meats and their appropriate sauce. [/team_member] [/column] [column width="1/4" title="undefined" title_type="undefined" animation="none" implicit="true"] [team_member name="Paul Jones" position="WAITER" url="#" email="pantry@vamtam.com" phone="947 577 575" picture="https://vip-restaurant.vamtam.com/wp-content/uploads/2014/04/people-7.jpg" googleplus="" linkedin="" facebook="/" twitter="/" youtube="" pinterest="/" lastfm="" instagram="/" dribble="" vimeo=""] Paul Jones is responsible for preparing cold foods including salads, cold appetizers, pâtés and other charcuterie items. [/team_member] [/column] [column width="1/4" last="true" title="undefined" title_type="undefined" animation="none" implicit="true"] [team_member name="Gregory Barron" position="WAITER" url="#" email="pastry@vamtam.com" phone="947 577 575" picture="https://vip-restaurant.vamtam.com/wp-content/uploads/2014/04/people-8.jpg" googleplus="" linkedin="/" facebook="/" twitter="" youtube="/" pinterest="/" lastfm="" instagram="" dribble="" vimeo="/"] [/team_member] [/column] [blank h="40" hide_low_res="false" class=""] [/blank] [column parallax_bg="disabled" parallax_bg_inertia="-0.2" extend="content" background_color="#F6F6F6" background_image="" background_repeat="" background_position="" background_size="auto" background_attachment="" hide_bg_lowres="false" hide_element_lowres="false" lowres_child_width="1-1" background_video="" extended_padding="false" vertical_padding_top="30" vertical_padding_bottom="30" horizontal_padding="0" more_link="" more_text="" left_border="transparent" ornaments="" class="" id="" title="" title_type="single" animation="none" progressive_animation="none" progressive_animation_custom="" width="1/1" last="true"] [blank h="40" hide_low_res="true" class=""] [/blank] [column_1 width="1/1" last="true" title="" title_type="single" animation="fade-in" implicit="true"]

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Join the team!

We are always looking for dedicated and passionate individuals who are striving to build their career in the hospitality industry. If you would like to be part of this award winning team please visit our Current Vacancies page and apply online. We also offer an internship programme in our Support Office.[push h="10" hide_low_res="false" class=""]

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