Eco Top Chef Marin 2014 Chefs
Head Chef, The Conscious Kitchen
Maggie Weber-Striplin discovered cooking when she joined a ten person vegan food co-operative in college. After completing a B.A. in Environmental Studies at Antioch College she honed in her environmental activism to food. She attended Bauman College of Holistic Nutrition and is a certified Natural Chef. Maggie Co-owns Pachamama Cookery, a small catering company that makes “global foods with local ingredients.” She is excited to be a part of The Conscious Kitchen to bring her loves of children, food, and the environment together.
Chef Jason Hull is currently the Director of Food Services/Executive Chef and Co-Director of the Culinary Farm program at Marin Country Day School, a private K-8th grade in Marin County California. After graduating from the Culinary Institute of America at Greystone, in the Napa Valley, Chef Jason worked as a pastry chef at some notable establishments such as; The Lark Creek Inn in Larkspur California, Skywalker Ranch also in Marin County California and Brant Point Grill on Nantucket Island in Massachusetts. After his stints in the restaurant world he turned his focus to kids health teaching Physical Education for 3 years before heading back to the kitchen to prepare healthy lunches. Chef Jason is committed to serving kids healthy food that fuels their bodies with an emphasis on local and organic ingredients. He is proud of his partnerships with local farmers and the MCDS Culinary Farm program where students grow, harvest and eat over 2,000 pounds of organic produce out of our three gardens and greenhouse each year. Chef Jason recently visited the White House to help Michelle Obama launch her new campaign called “Chefs Move to Schools” for better school lunch’s nationwide which is part of the First Ladies Let’s Move campaign.
Sascha Weiss has been with The Plant, formerly known as lettus, since it was just an idea. He shares the vision of making pure organic ingredients easily available to one and all. Sascha’s background in natural foods is a perfect complement to The Plant’s mission. He attended the Natural Gourmet Cookery School in New York City and later worked as the Executive Pastry Chef at Millennium in San Francisco, a vegan fine dining restaurant (contributing to their first cookbook). In addition, he has been the Sous Chef at the Ravens in Mendocino, Private Chef to George Lucas, and owned and operated Urban Kitchen, a natural foods catering company in Berkeley, CA. Sascha is an ongoing culinary instructor in the Holistic Nutrition and Culinary Arts program at Bauman College in the Bay Area. His recipes have been featured in numerous publications.
Sebastian has been the Executive Chef at Piatti since 2013 after being Sous Chef for a year. Lowrey came to Marin from Colorado in the summer of 2012 and immediately fell in love with the county and its beautiful produce. Being raised by an Italian mother provided a very personal connection to the fare. “I love that we use really great ingredients: I love that we used local produce from farmers we have personal relationships with,” he says. “I enjoy a lot of creative at Piatti.”
I’m 29 years young, a dedicated professional with over twelve years of fine dining experience. Originally from Southern California. I moved up to the Bay Area eight years ago to help reopen Meadowood in Napa Valley with Joseph Humphrey. In 2007 I moved to Spain to work at 3 michelin star restaurant, Martin Berasategui in the Basque region where I stayed for a year. Upon returning I followed Joseph to Sausalito to be on the opening team of Cavallo Point. Cavallo Point’s acclaimed restaurant, Murray Circle is one of the Bay Area’s top culinary destinations. Highlighting refined modern Northern California cuisine anchored to its Marin roots, the freshest local ingredients and stunning Golden Gate Bridge views, a meal here is inspired.
Alfredo Ancona is the executive chef at both Angelino restaurant and Cibo café. A CIA graduate whose family has owned and operated restaurants for over 3 decades, Alfredo brings his personal dedication and passion for food while continuing his family’s restaurant Angelino and perusing new creative endeavors such as Cibo café. Alfredo’s true passion for the seasonal “farm to table” menu inspires the cuisine throughout his restaurants.
Tera Ancona has been producing beautiful and delicious pastries and desserts for 17 years. A CIA graduate who met her husband Chef Alfredo Ancona there at school. Since 2000 Tera has been the principle pastry chef at her husband’s family restaurant Angelino, and in 2009 Tera, Alfredo started Cibo café also in Sausalito. Like her husbands “farm to table” philosophies, Tera supports the local and sustainably produced products of Marin and the surrounding counties at both family restaurants.