EXECUTIVE CHEF

Originally from San Jose, Chef Kevin Tang began his culinary career in his family's Chinese-American restaurant, learning the art of the wok from his mother. Seeking to expand his repertoire, Tang branched into Western-style cooking, fine dining, and South East Asian food, eventually landing a position at Mister Jiu's, a Michelin-starred contemporary Chinese restaurant located in the heart of Chinatown, San Francisco. While under the tutelage of Executive Chef Brandon Jew, Kevin strengthened his skills in hyper-seasonal Cantonese cuisine before moving on to become the Executive Sous Chef of Nari, the sister restaurant of Michelin-starred Kin Khao. Awarded a Michelin Bib Gourmand, Nari infuses bold, vibrant Thai cooking with thoroughly modern California sensibilities. Most recently, Tang was recognized by San Francisco Chronicle for his role as Executive Chef of Claws of Mantis, Tang's pandemic-born contemporary Southern Vietnamese tasting menu pop up. Heralded as one of the Bay Area's top Vietnamese restaurants, Claws of Mantis highlights local produce through the lens of Tang's food memories as a first-generation Asian American.

COOK

A young and upcoming industry professional, Matt Wenzel has been involved in the culinary world for the better part of a decade. His previous experiences include Trumpet Vine Catering, Doña Tomas/Doña, Philomena, Yoshi’s, and Slicer Pizzeria. Pleasant, funny, friendly, and hospitable, Matt is also passionate about business and design.