Michelin-trained. Bay Area raised. From Providence to Quince to Rick Bayless — Chef John brings world-class technique to your team's lunch.
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"Tortilla Boy" turned world-class culinary artist.
Growing up in the Bay Area, Chef John Alvarez discovered his passion for food at a young age. At just 12, he earned the nickname "tortilla boy" while working at his family's restaurant, Plaza Garibaldi. Starting as a dishwasher, John got his first taste of kitchen life — quickly realizing that his passion extended far beyond cleaning. He wanted to cook.
Over the years, John honed his craft working alongside some of the most decorated chefs in America. He trained at Providence in Los Angeles under Michael Cimarusti — a two-Michelin-starred establishment renowned for innovative, seafood-focused tasting menus. He then worked with Michael Tusk at Quince in San Francisco, a prestigious three-Michelin-starred restaurant celebrated for Italian-inspired fine dining and seasonal, farm-driven cuisine. John also gained experience at Gwen in Hollywood under Curtis Stone, a one-Michelin-starred restaurant emphasizing full-animal butchery, house-made pasta, and expertly crafted charcuterie.
Today, Chef John Alvarez shares his expertise by tailoring personalized menus for each client — balancing their preferences with a deep respect for ingredients and creating unforgettable dining experiences for Bay Area corporate teams.
Available for one-time corporate events and recurring programs. 100–300 guests. Reply within 24 hours.