"The staff is the foundation of what this restaurant was, what this restaurant is, and what it will become. ‘Staff' though, doesn't begin to describe the diversity, talent and commitment of the women and men who bring our restaurant to life every day. They are the people I turn to for collaboration when we're establishing new benchmarks or new standards, or defining new dishes."

- Thomas Keller

Chef Thomas Keller

Thomas Keller, one of the most recognized American chefs working today, is as renowned for his well-honed culinary skills as he is for his ability to establish a restaurant that's both relaxed yet exciting.

Good food coupled with a memorable social and sensual experience has always been Thomas' focus. "Our food is serious," he says, "but we also want people to have a good time with it." If the reputations of his restaurants are any indication, he has succeeded.

Jeff Cerciello

As Director of Casual Dining of all Thomas Keller's restaurants, Jeff Cerciello works to create classic bistro cuisine and provide a simple and authentic dining experience.

Jeff met Thomas through a mutual friend in the fall of 1995. After only one day of apprenticing at The French Laundry, Jeff realized that he shared the same philosophy, passion for food and attention to detail. Jeff has been working with Thomas ever since.

Nick Dedier

Nick honed his management and service skills while working at various top rated restaurants in the country including Restaurant Gary Danko in San Francisco, Daniel Boulud Brasserie, and Jean Georges’ Prime Steakhouse, both in located in Las Vegas. Earlier on, he also worked as regional corporate trainer in charge of opening new franchise hubs for Applebee’s International.

Nick holds a double degree in Government & Political Science as well as Religious Studies/Humanities from Cal State University Sacramento in Sacramento, CA. He later pursued an associate’s degree in Culinary Arts from the Culinary Institute of America in Hyde Park, NY and graduated in 2005.

Dave Cruz

As Chef de Cuisine, Dave Cruz leads and supervises the Ad Hoc kitchen and played an instrumental role in its successful opening in 2006. At Ad Hoc, the daily-changing menu allows him to regularly exercise his creative culinary talents.

Dave is proud to be part of the Ad Hoc group, which recently won a 3-star nod from the San Francisco Chronicle. Still, he considers his family - his wife Sarah and two sons Hendrix and Jaxon - to be his greatest accomplishment.