Team

CHEF BRIAN CLEVENGER

Growing up in the coastal town of Anacortes, Washington, Chef Brian’s appreciation for local seafood and produce came early. This certainly shows in his approach to achieving refined simplicity in both food and service. Brian received an A.A. in Culinary Arts and his Bachelor’s degree in Hospitality management. Prior to opening Vendemmia, he had worked and learned in a Two Michelin Star restaurant in France, the James Beard Award winning Delfina in San Francisco, and most recently as Chef at two Ethan Stowell Restaurants – Staple & Fancy Mercantile and Tavolata.

CHEF TYLOR URIAS

Where are you from?

I’ve been all over the place! But I’ve spent a lot of time in the Bay Area, CA, Northern Utah, and in Southern CA.

What is your position and what restaurant do you work at?

I’m the Head Chef at Vendemmia.

How long have you been in the restaurant industry?

I’ve been in the industry for 15 years.

Favorite restaurant?

I have a couple: Rich Table in San Francisco, CA, and Melisse in Santa Monica, CA.

What is your favorite late-night snack?

I can always go for some Flaming Hot with Limon Cheetos, or cold leftover pizza.

What is your favorite band or artist?

My favorite bands are Breaking Benjamin, Sleep Token, and Electric Callboy.

What are your hobbies outside of work?

I spend my time outside work rock climbing, kayaking, ranching, horse training/rescue, or gaming.

If you were not in the hospitality industry, what would have been your career alternative?

I think I would’ve been in the US Navy as either a Cryptologic Technician Interpretive or Chief Technology Officer, or I could see myself being a doctor.

MANAGER

Bio here…