Originating from the small town of Jericho, Vermont; Amy began her path in hospitality from another direction. With a Fine Arts degree from the Art Institute of Boston, Amy moved to Philadelphia in search of adventure. There she discovered a love for baking and the perfection that can come from the art of decorating cakes, learning the ins-and-outs of the food industry. In 2007 she moved to San Jose, and joined Bon Appetit initially as a baker moving her way up to a cafe manager today! Amy currently resides in Dublin, California with her husband and two sons. She manages the Oracle Pleasanton Cafe, oversees the on-site marketing, and collaborates the wellness program for the Oracle Bay Area HQ region.925-694-6355 firstname.lastname@example.org
Born and raised in California, James began his culinary training in classical Japanese cuisine under his father, a Japanese Master Chef. James graduated from the noteworthy Culinary Institute of America in Hyde Park, New York. While in New York, he trained in top restaurants including Union Pacific Restaurant, under acclaimed Chef Rocco DiSpirito.
James returned to the West Coast to help open Restaurant Azie in San Francisco; which, for well over a decade, garnered national attention for its innovative take on Asian Fusion food. James later joined the team at One Market Restaurant as a Sous Chef under the guidance of Executive Chef Adrian Hoffman.
In December of 2001, James returned to his roots, purchasing his father’s restaurant and allowing his parents to retire. There, he revamped menus, expanded the wine list, and revitalized the restaurant before selling it to a group of investors. In February of 2005, James joined the Bon Appétit team at the Oracle Headquarters in Redwood Shores, eventually moving over to spearhead the launch of the Pleasanton Campus food operations.925-694-6354 email@example.com
Chana Richey has a wealth of experience in the hospitality industry. She began her food service career in her early teens; working her way through the ranks of several different restaurants before gravitating into the realm of catering. Chana spent eight years as the Events Manager for Stanford University Dining Services where she opened catering programs within many of their cafes. She has also organized and executed Chef Conferences on behalf of the National Associate of Colleges and University Food Services (NACUFS).
Chana joined Bon Appétit at Oracle in 2011 as the Director of Catering and oversees catering for HQ, Santa Clara and Pleasanton.
Chana holds a bachelor’s degree in Business with a concentration in Human Resources, as well as a Certified Meeting Professional (CMP) certificate from the Convention Industry Council.650-996-5680 firstname.lastname@example.org
A Bay Area native, Tim has always been fascinated by food and fondly remembers telling his parents that he wanted to be a ‘pizza man’ when he grew up. His love for cooking started when he was a small boy and could be found in the kitchen preparing the family dinner once a week. He learned the connection of ‘farm to fork’ cooking early on with family trips to Sebastopol to pick apples and then subsequently return home to turn the harvest into as many different items as possible. At the age of 17, he began cooking professionally in local restaurant kitchens.
Tim has trained in many fine dining establishments throughout the San Francisco Bay Area such as Vertigo, Zibbibo, and Splendido for the Kimpton Group under acclaimed Chef Chris Majer.
Hilt’s first Executive Chef position was with the waterfront institution, Moonraker in Pacifica. He led the kitchen there for a few years before being presented with the opportunity to take on a new challenge. Tim hit stride in his illustrious career while running the kitchen at 231 Ellsworth Restaurant in San Mateo where he earned a Michelin recommendation for his elevated Contemporary American food that derived its roots from French, Mediterranean, and Pacific Rim cuisines.
Chef Tim joined the Bon Appétit team at the Oracle Headquarters in 2010 to run the Oracle Conference Center and Catering operations. Tim did a great job showcasing his culinary and kitchen management skills and, hence, was the natural choice to take on the Culinary Director post when the opportunity presented itself.
In his free time, Chef Tim enjoys cycling, reading, and travel.650-506-3838 email@example.com