132 The Embarcadero San Francisco CA 94105

Transcription

1 132 The Embarcadero San Francisco CA 94105

2 i. our restaurant ii. our event space iii. our chefs iv. our contact info 132 The Embarcadero San Francisco CA 94105

3 i. our restaurant 132 The Embarcadero San Francisco CA 94105

4 With its incomparable views of the San Francisco Bay, sweeping from the Ferry Building to the Bay Bridge, CHAYA Brasserie offers the perfect atmosphere for any private or special event. 132 The Embarcadero San Francisco CA 91405

5 CHAYA Brasserie has remained one of the city's best loved neighborhood restaurants for more than 10 years, combining European sensibility with Japanese hospitality. From business dinners to intimate gatherings, our special events team takes a customized approach with every client to make their event truly memorable. 132 The Embarcadero San Francisco CA 91405

6 ii. our event space 132 The Embarcadero San Francisco CA 94105

7 OUR BAR & LOUNGE Our lively bar and lounge area offers a socially inviting space that can be reserved for cocktail parties for up to 30 guests. 132 The Embarcadero San Francisco CA 91405

8 OUR BAY BRIDGE ROOM For more intimate events, our semi-private dining room offers a sophisticated setting for lunch or dinner parties for up to 60 guests seated or 100 for cocktail receptions. Start your event with a cocktail party, followed by dinner with a spectacular view of the Bay Bridge. 132 The Embarcadero San Francisco CA 91405

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10 OUR MAIN DINING ROOM Complete with red accents, light-toned wood, bamboo ceilings and crystal chandeliers, the dramatic industrial-chic design of our main dining room features floor to ceiling windows. Combined with our bar/lounge and semi-private dining room, the entire restaurant can accommodate up to 150 guests seated and 400 for a cocktail reception. 132 The Embarcadero San Francisco CA 91405

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12 iii. our chefs 132 The Embarcadero San Francisco CA 94105

13 Executive Chef Yuko Kajino As a chef who has worked for the family owned CHAYA restaurant group for the last 10 years, and currently at CHAYA San Francisco, Executive Chef Yuko Kajino brings not only a deft hand to creating inspired cuisine, but also an intimate knowledge of the kitchen, dining room, and its guests. As a teenager in Nagoya, Japan, he was first inspired to consider a culinary career while watching television. I was 15 and was watching a TV show that featured all this delicious-looking food, he says of the epiphany. I d never seen anything like it in my life, and all I could think was that I wanted to eat that kind of food. Deciding he not only wanted to eat the food, but also create it, Kajino moved to Tokyo as a teenager and attended Tuji Culinary School while working as a waiter. In 1998, he went to work at La Marée de CHAYA in Hayama, where he worked in pastry and as a line cook, quickly developing his skills in the kitchen. After only two years he relocated to San Francisco to take a position as a line cook at CHAYA Brasserie San Francisco, working his way up to chef de cuisine over the next nine years. In 2009, he moved to Los Angeles to work as executive chef at CHAYA Brasserie Beverly Hills, the company s flagship location in the United States, before returning to the Bay Area in late 2010 in his current role. 132 The Embarcadero San Francisco CA 91405

14 Corporate Executive Chef Shigefumi Tachibe Shigefumi Tachibe began his formal culinary training at the age of 15 in Nagasaki, Japan, where he was schooled in formal French technique. Italian cuisine would next capture his imagination, and, at the age of 21, he moved to Italy to expand upon his growing interest in European cooking and cuisine where he worked as a chef in Milan. When he returned to Japan, Tachibe brought the skills he learned abroad to the role of executive chef of La Marée de Chaya in Hayama, owned by the legendary Tsunoda family, who were known for their 390-year history of operating tea houses and restaurants throughout Japan. There, he applied his technique to Japanese cuisine to create the kind of fusion cuisine that would eventually change the culinary landscape in America. In 1981, Yuji Tsunoda expanded the Chaya brand to the United States, opening La Petite Chaya in Los Angeles. Tachibe was the chef he appointed to run the kitchen at the innovative Franco-Japonaise eatery. After the success of La Petite Chaya, the restaurant group expanded in California, opening Chaya Brasserie in Beverly Hills (1984), followed by critically acclaimed Chaya restaurants in Venice (1990), San Francisco (2000), and Downtown L.A. (2009). Tachibe has overseen the delicious flavors and creations of each restaurant as the Executive Corporate chef of the CHAYA restaurant group. 132 The Embarcadero San Francisco CA 91405

15 iv. our contact info LET CHAYA BRASSERIE SAN FRANCISCO HOST YOUR NEXT EVENT To receive more information about our special event options and to reserve your space today, please contact our special events representative: MATTHEW LAMOS PRIVATE EVENTS AND MARKETING Phone Fax 132 The Embarcadero San Francisco CA 94105