"Gather is a restaurant that increasingly reflects how we eat today. And that’s a good thing."
- San Francisco Chronicle


Located in the David Brower Center, the “greenest” building in the East Bay, Gather was inspired by the social and ecological ethos that businesses can positively impact the community and, by extension, the planet. We believe that the way food is produced before it gets to our restaurant is every bit as important as how it is prepared in the kitchen. That means raised naturally, harvested at the right time, delivered with care, and prepared with love. Our goal is to nourish our community on several levels, in a lively, yet relaxed environment which makes use of recycled and repurposed materials in creative ways.




Executive Chef Charis Wahl

Executive Chef Charis Wahl was the opening Sous Chef for Gather Restaurant in 2009. She escalated to the Chef de Cuisine role in 2012 and took over the kitchen completely in 2016. With a diverse culinary background, Chef Charis incorporates a variety of modern and old-world techniques and global flavors to her dishes. She expertly uplifts Gather’s approach of using peak-season, local, and organic ingredients to create an evenly balanced menu of vegetable and meat dishes. In addition to Gather, Chef Charis has worked in the kitchens of The Advocate, Rivoli Restaurant, and Ozumo. At Gather, she has directly earned a Michelin Bib Gourmand, and contributed to Gather being named a Best New Restaurant in America by Esquire Magazine, and voted a Best California Restaurant in the Bay Area by the San Francisco Chronicle.




Beverage Director Dan Sheel & Bar Manager Jacob Kardon

Taking the locavore approach to its natural conclusion at Gather, Dan utilizes local flowers, pollens, fruits and vegetables in creating signature cocktails that are as sustainable as they are tasty. Atlanta native Sheel honed his cocktail craft at Atlanta’s Octopus Bar and Empire State South before obtaining his sommelier certification and moving West where he was named a Zagat 30 under 30 in 2015 for spearheading Gather’s beverage program. While Sheel concentrates on the mixology side, Bar Manager Jacob Kardon oversees service of the food-friendly cocktails while also connecting with Northern California winemakers to insure Gather’s wine list and beer selection is focused on sustainable, yet affordable and flavorful beverage options.




Operations Manager Jodi Munson and General Manager Matt Rasmussen

Both Jodi and Matt place a high premium on fostering a sense of place in the community.  With a Bachelor Degree in Hospitality & Business Management from the prestigious  Cornell University program, Matt comes to Gather with 15 years experience on the Vancouver restaurant scene where he demonstrated strong leadership skills  and  a commitment to ensuring that the guest experience is a pleasurable one on every level. With loyalty a rare trait on today’s restaurant scene, Jodi is an exception to the rule; having helped to launch Gather in 2009. Prior to joining Gather as an assistant manager, Jodi was at The Townhouse in Emeryville and at Ciudad in Los Angeles where she worked under the Food Network’s legendary “Too Hot Tamales,” Susan Feniger and Mary Sue Milliken. 




Founders Eric Fenster and Ari Derfel

As former mountain guides and creators of the first organic catering company in the United States (Back to Earth Catering/Dovetail Events), college friends Eric and Ari have been pioneers in the local food movement; positively influencing a wide array of loyal fans that has resulted in local and national acclaim. As co-owners of Gather, their leadership has enabled the restaurant to become a benchmark for others to be judged against in attaining the deepest commitment to sustainable sourcing possible.



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