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STORY

"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.

 

 
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BEHIND THE STOVE

Executive Chef Anthony Lee

Chef Lee is a Bay Area native and longtime East Bay resident. After graduating from the California Culinary Academy and completing a multi-year culinary internship in Italy, he went on to work at a number of premier local restaurants including The Fifth Floor, Saison, Tribune Tavern, Dining Room at the Ritz Carlton, and the Durant Hotel before joining the Daniel Patterson Group where he delighted diners with his culinary prowess at Alta; earning that restaurant a consistent 4 stars on Yelp during his tenure. With a proven history of producing inventive fare, Chef Lee seeks to continually raise the culinary bar with changing micro-seasonal menus and specials, while staying true to Gather’s organic and sustainable driven mission.

 

 

RAISING THE BAR

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.

 

 

FRONT OF THE HOUSE

Operations Manager Jodi Munson

Jodi places a high premium on fostering a sense of place in the community. With loyalty, a rare trait on today’s restaurant scene, she 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. Her years of experience on the restaurant scene demonstrate that strong leadership skills and a commitment to ensuring that the guest experience is a pleasurable one on every level, can gracefully go hand in hand.

 

 

THE DRIVING FORCES

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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