David Nayfeld


Bay Area native David Nayfeld boasts a venerable restaurant pedigree having worked alongside some of the most esteemed names in the industry. The value of hard work was understood at a young age for Nayfeld, taking his first job at age 13 at a local produce market. After graduating from The Culinary Institute of America, Nayfeld held positions at Aqua, Joël Robuchon at The Mansion (Las Vegas), Cru (NYC) and Eleven Madison Park (NYC). Seeking continued growth and inspiration, in 2012, Nayfeld embarked on a nearly year-long trip around Europe, working with some of the most renowned chefs at the world’s top restaurants including Albert & Ferran Adria’s Tickets and 41 Degrees in Spain, Philippe Rochat in Switzerland, Jacques Genin in Paris, Mauro Colagrecco at Mirazur and Clare Smyth from Gordon Ramsay in London. Upon returning from Europe, Nayfeld headed back west, first to Los Angeles to serve as the inaugural chef for the seasonal, rotating-chef pop up, Fifty-Seven, and then home to San Francisco with a goal of opening his own restaurant. In addition to his culinary background, Nayfeld is also a certified sommelier, having passed the first two levels of The Court of Master Sommeliers.


Matt Brewer


Growing up on a 40-acre horse ranch and vineyard in the Sonoma Valley, Matt Brewer developed a great appreciation for what the land can provide. Mornings before school he worked on the ranch pruning vines and feeding the horses, while in the evenings, he helped his mother prepare dinner with ingredients from their garden. With a passion for food and creating memorable experiences, he attended culinary school and after graduating, moved to Chicago to work at the highly acclaimed L20 as chef de partie under Chef Laurent Gras and the Lettuce Entertain You Enterprises umbrella. While at L20, the restaurant earned Three Michelin Stars and Brewer met fellow LEYE alum, Brendan Sodikoff, who became a key influence in the launch and growth of his career. In 2010, Brewer traded in his chef whites for a suit and moved to the front-of-the-house to help Sodikoff open his first project, Gilt Bar, and over the next five years, Brewer turned to operations and project management, overseeing all of the group’s concepts. In 2014, he returned home to San Francisco with a goal of opening his own concepts. Brewer is a certified sommelier, having passed the first two levels of The Court of Master Sommeliers.


Angela Pinkerton


Raised in the farm-covered hills of Northeastern Ohio, Angela Pinkerton grew up appreciating the natural beauty of food and the success that hard work will produce. Learning these two simple and valuable lessons early in life laid the ground work for her work ethic and passion for her craft. In 2005, Pinkerton headed to Washington, D.C. and attended L'Academie de Cuisine's pastry program. After graduating with honors, she worked in Virginia with a two year stay in the pastry kitchens at The Ritz-Carlton. In 2007, Pinkerton moved to New York City, accepting a pastry cook position at the highly acclaimed Eleven Madison Park and, within one year, became Executive Pastry Chef. In 2011, she was awarded Outstanding Pastry Chef by the James Beard Foundation. Ready for her next challenge, Pinkerton relocated to San Francisco and in 2015, oversaw the production kitchen of pastry shop Craftsman & Wolves before collaborating with Chef David Nayfeld and Matt Brewer to open Che Fico in March 2018.