We create unique culinary experiences

    Our team is driven by a passion for food, a love of hospitality and entertaining, and a commitment to community and sustainability.


    ChefRobert Dorsey

    Robert Dorsey has honed his technique in some of the best restaurants in the San Francisco Bay Area, such as Embarko, Café Pescatore, Firefly, Cafe Rouge, Elroy’s, Kuletos, and Garibaldi’s. His first Executive Chef position was at the at Elysium Café in San Francisco, where San Francisco Chronicle food critic Michael Bauer awarded him a 3-star review, and the accolade “Best Burger.” Soon after, Dorsey was invited to become a chef at the storied Bay Wolf Restaurant in Oakland, mentored by Michael Wild. There, he helped develop seasonal regional Mediterranean menus and assisted with writing the Bay Wolf cookbook.

    After his stints in top kitchens across the Bay Area, Dorsey embarked on his first solo venture, Blackberry Bistro. A community focused, California-French inspired concept in Oakland’s Glenview district, the restaurant became an immediate success and quickly earned the award for “Best Breakfast/Brunch” from the East Bay Express. Chef Dorsey went on to open the Blue Oak Café at the Oakland Museum, where he created a unique culinary style highlighting California’s cultural melting pot, and designed menus to link the museum’s exhibits to the cuisine at the café. Dorsey’s passion for food and community is the driving force behind his company. Through his cooking, Dorsey delights in the opportunity to share culinary cultures from around the world.

    Inthe Community

    Chef Dorsey knows first-hand the power of food and cooking– it kept him driven and on track from the time he was emancipated at the age of 17, through life experiences that might have derailed many people. Now, as a successful chef and businessman, Dorsey weaves ways to give back into the very fabric of his career – from founding the Junior Chef’s Society, dedicated to helping underserved youth pursue careers in the food industry, to volunteering with 100 Black Men of the Bay as a mentor. As a community advocate, he works with various organizations to help create access to fresh fruits and vegetables.

    Supporting the local community is a core component Robert Dorsey’s company, and he and his team believe in giving back at every step of the way. A portion of the company’s proceeds are dedicated to initiatives that help mitigate hunger and food insecurity in our local communities.



    Robert Dorsey believes that a business is more than just that – it is a community that has the power to impact the world in many different ways. His company is an active expression of his values, putting them into practice with each and every meal cooked, event created, and client served.

    People are the anchor for everything that Robert Dorsey does. In every interaction – From working to help his own team create balance in their work, to nurturing connections with farmers, vendors, partners, and clients – relationships are the driving force for his company. Dorsey and his team actively work to support other local businesses, creating an ecosystem that benefits everyone in their community.

    Dorsey and his team integrate sustainability and low carbon footprint into every element of the company, and approach ingredient sourcing with an organic, local, farm-to-table sensibility. Chef Dorsey’s early experiences in his grandmother’s garden created a deep connection to the earth, and he weaves his dedication to stewardship of the land into his daily operations, taking actions such as composting, recycling, and leveraging reusable or biodegradable products to keep the carbon footprint of the company as low as possible.