Executive Chef – Matt Bata
Matt started his culinary journey a bit later in life. After studying accounting for 2 years he suddenly went in a different direction when an opportunity to relocate to Las Vegas opened up. Matt decided to combine a couple of his favorite things: art and food. He then signed up for the Culinary Arts Program at Le Cordon Bleu Las Vegas.
While at Le Cordon Bleu he was quickly given the opportunity by one of his culinary instructors to work in the bakery department at Treasure Island. After 2 years working under some talented bakers and pastry chefs, Matt was drawn to a new opportunity through a few conversations with then Pastry Chef Ralph Perrazzo of Social House, a new high profile restaurant opening in Treasure Island. At Social House Matt started as a prep cook working under head Chef Joseph Elevado and Ben Dayag of Nobu. While at Social House he also worked under many talented chefs including Sushi Chef Kouji Yamamanshi and then Sous Chef Marc Zimmerman. Under this tutelage he quickly worked his way through the kitchen taking in as much knowledge as he could. After 2 years Matt worked his way up the ranks to Sous Chef at Social House’s sister restaurant, Company, under Executive Chef Marc Zimmerman.
In 2010 Matt moved to San Francisco to be opening Sous Chef at Alexander’s Steakhouse along with Executive Chef Marc Zimmerman. Throughout the next 4 years Matt was exposed to some of the finest ingredients San Francisco had to offer. It was during this time that Matt had gained a firm understanding in the direction he wanted to go as a chef.
He finds inspiration through multiple channels, usually when he least expects it. He doesn’t limit himself to a specific type of cuisine, ingredients or techniques, he says he enjoys “Global Cuisine”.
For this next journey in Pasadena he is looking forward to building relationships with multiple companies specializing in the best ingredients from local farms and also around the world. He will continue to push himself and those around him to not settle, to continue being creative, and to Eat!
Pastry Chef – Gail Romulo
Watching Pastry Chef Gail Romulo work her magic in the kitchen, one would assume she has been mastering her pastry craft her entire life. But Gail entered the workforce in a completely different field. After graduating high school, Gail earned her Associates Degree in Computer Information Systems and spent three years working in computer technology before recognizing her true dream. “I realized that I was the only one in my family who was fascinated in food and cooking,” she says, “so I decided to apply to the Culinary Institute of America in Hyde Park, New York.” Before and during her time at the CIA, Gail has worked for several New York City restaurants including Chinatown Brasserie in NOHO, and Lever House, restaurateur Josh Pickard’s stylish, sophisticated midtown restaurant and nominated as Best New Restaurant by the James Beard Foundation where Gail got her first taste of working in a professional kitchen. She then moved on to work for James Beard Award winning Pastry Chef Richard Leach of Park Avenue.
Gail graduated with a Bachelors Degree of Professional Studies in Pastry Arts Management in 2010 and took on her first job after culinary school as pastry sous chef to Chef Joseph Gabriel at The Pluckemin Inn in Bedminster, New Jersey. Here, Gail continued to develop her leadership and pastry techniques, finding both essential to reaching success in the restaurant industry.
In, 2011, Gail transferred her new skills to Alexander’s Steakhouse San Francisco where she took on the role of Pastry Chef. At Alexander’s Steakhouse, Gail’s modern pastry creations complemented Executive Chef Marc Zimmerman’s savory fare. Her dessert menu constantly changes with the seasons to feature the best local ingredients.
When she is not working at Alexander’s Steakhouse, Gail enjoys exploring anything fun and flavorful.