Jérôme Waag was born in Paris, France, and raised in the south of the country enjoying his mother Nathalie’s classic Provençal cooking. In 1991 he moved permanently to California after visiting and working in the kitchens of his mother’s friend, Alice Waters. He counts former Chez Panisse Chefs Paul Bertolli and Jean-Pierre Moullé as is mentors and teachers. An artist, when Jérôme is not cooking he practices his art which explores the junction of art and everyday life, particularly as it pertains to food and community.
Cal Peternell grew up on a small farm in New Jersey and graduated with a BFA in painting from the School of Visual Arts in New York City. After graduation, Cal moved to Lucca, Italy, with his wife to pursue their art careers. Upon his return to the United States, he started cooking at Bix in San Francisco. He continued his career at Biba and The Blue Room in Boston, and returned to San Francisco as sous chef at Loretta Keller’s Bizou. Cal joined Chez Panisse in 1995 and has been chef since 2000.
Nathan Alderson was born and raised in a farming community in Henderson County, Kentucky. He has received degrees in biology and music from Vanderbilt University. In 2001 he moved to California to pursue a career in cooking and started as an intern in the Chez Panisse kitchen in 2001. He has been sous chef in the Cafe since 2008. When Nathan is not cooking at Chez Panisse, he is cooking at home with friends and family.
Beth Wells grew up in Friendswood, Texas, a Quaker town near Galveston on the Gulf of Mexico. After receiving her bachelor’s degree, Beth moved to San Francisco. Upon graduation from culinary school, she started as a volunteer in the Chez Panisse kitchen. She moved quickly through the ranks, becoming sous chef, and in 2008, chef of Chez Panisse Café.
Stacie Pierce grew up in Minneapolis, Minnesota, before moving to Norway to pursue a Master’s degree in Nordic Archeology at the University of Oslo. Upon graduation, Stacie remained in Oslo and worked for several years as a cook at Café Celsius and worked as translator of children’s books for a major Norwegian publisher. She returned to the United States to work at Foreign Cinema, and volunteered in the pastry kitchen at Oliveto. Stacie came to Chez Panisse in 2004 and was promoted to pastry chef in 2007. She also serves as a co-curator for the experimental San Francisco restaurant, OPEN.