We have a true passion for food.




David Nayfeld served as the first chef for Los Angeles' seasonal rotating-chef pop up, Fifty-Seven. With his tenure up in the summer of 2014, he has returned to his native Bay Area to his new project with Matt Brewer -  a hip Italian taverna, Che Fico, slated to open the winter of 2016.  

David was a key part of the lauded Eleven Madison Park team in Manhattan, where he served as Senior Sous chef for nearly four years. During his tenure at eleven Madison Park the team received three Michelin stars, six James Beard awards, and four stars from the New York Times.  Eleven Madison Park is currently number four on the San Pellegrino "Fifty Best Restaurants" in the world list.

David opened the world-renowned, Joel Robuchon at the mansion, in the MGM Grand Hotel and Casino in Las Vegas.  During his time at The Mansion the restaurant received three Michelin Stars, a Mobile Five Star Rating, and the AAA Five Diamond Award.

Prior to his return to California, he toured Europe and worked with friends and colleagues including Mauro Colagreco, Albert and Ferran Adria, Philip Rochat, David Toutain, Clare Smyth, Gregory Merchand, and Jacques Genin.

David is an avid wine enthusiast and has passed the first two levels of The Court of Master Sommeliers. 



Raised in the farm covered hills of Northeastern Ohio, Angela Pinkerton grew up appreciating the natural beauty of food and the success that hard work will produce. Learning these two simple and valuable lessons early in life through planting and tending the family garden and working in her grandparents orchard, laid the groundwork for her work ethic and passion for her craft.            

Angela's first love was science but while studying Biology at Kent State University, she took a part time job as a clerk in a bakery. Soon she found her interests in her studies paled in comparison to what she was observing at work. She left Ohio for the Washington,D.C. Area and attended L'Academie de Cuisine's pastry program. After graduating with honors, she worked in Virginia, building a solid foundation with a two year stay in the pastry kitchens of the Ritz Carlton. In early 2007, Angela moved to New York City for a pastry cook position at Eleven Madison Park Restaurant, a then bistro. 

Commanding the pastry kitchen since 2008, she became the first Executive Pastry Chef of today's Eleven Madison Park Restaurant, now a premier fine dining destination. During her tenure, the restaurant achieved a Four Star review by the New York Times, was awarded Three Stars by the Michelin Guide and rose to the Fourth Best Restaurant on the San Pellegrino list of the World's 50 Best; Best Restaurant North America. In 2011, Angela won the James Beard Award for Best Pastry Chef in the United States and again was celebrated in 2012 as one of the Top Ten Pastry Chefs in North America by Dessert Professional Magazine. In late 2014, Angela resigned her post at Eleven Madison Park and relocated to the San Francisco Bay Area.

Angela most recently oversaw the production kitchen of famed San Francisco bakery and pastry shop Craftsman & Wolves. During her time at Craftsman, she creatively supported the development process of new items, and guided the team as they prepared for the expansion of the Pacific Heights and Bayview locations. 

On the horizon, Angela has teamed up with friend and former coworker of Eleven Madison Park, Chef David Nayfeld and Chicago's Hogsalt Hospitality former Operations Manager, Matt Brewer in their upcoming project; a hip Italian taverna, Che Fico, slated to open the winter of 2016.



Previously New York City based, Peter Weltman is a San Francisco sommelier as well as published food and travel writer. Peter is on the wine team at San Francisco's venerable Bi-Rite Market on 18th Street in the Mission District and is also studying for his Diploma through the Wine and Spirits Education Trust (WSET). Before being sommelier at The Modern inside of the Museum of Modern Art (MoMa) NYC, Peter began in the dining room of Eleven Madison Park in 2009, and in 2012, he went to open the critically acclaimed NoMad Restaurant as a sommelier, which achieved 3 New York Times Stars and 1 Michelin Star while he worked there. During his tenure, Peter contributed all 58 farmer and artisan vignettes for the cookbook I Heart New York, A Moment in New York Cuisine (Ten Speed Press, 2013), which was nominated for a coveted James Beard Award 2014. 
Guided by flavor and story, Peter seeks authentic culinary experiences from around the globe. He regularly tastes and studies Japanese tea with Ippodo from Uji, Kyoto, and is an invitee to top culinary regions around the world. Viticulturally, Peter has a particular interest in understanding ancient and native grapes, naturally processed wines, and an unabashed love of Riesling. Peter will launch his own California based wine label in Spring 2017.