Our Team

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Chef Christopher Bleidorn

Chef-Owner

Chef Christopher Bleidorn began his culinary career as a Sous Chef at Nine-Ten Restaurant in San Diego. Following that, he moved to Chicago to work with Grant Achatz in Alinea. After Chicago, Chef Chris moved to San Francisco, where he made his mark in some of the city’s most reputable restaurants like Benu, Atelier Crenn, and Saison.

In 2018, Chef Chris opened Birdsong.

It is at Birdsong that Chef Chris has come to fully express his own approach to food. One that emphasizes seasonality and the use of the whole ingredient that draws as deeply from his upbringing in Hingham, Massachusetts, as it does from his years of experience leading some of the country’s most distinguished restaurants. The way ingredients are sourced at Birdsong is a reflection of his dedication to supporting the work of farmers and ranchers who see their role as part of an ecosystem, and his approach to cooking is one that seeks to honor their work.

A woman wearing a white chef's coat standing in front of greenery and plants, smiling at the camera.

  • Chef Zoee pursued her culinary education in Le Cordon Bleu London, then trained in the kitchens of restaurants like Saison in San Francisco, Nobu and Ed.ju Omakase in Kuala Lumpur, and Restaurant Nouri in Singapore. She has also gained experience in private dining and events, food writing, food aid, restaurant openings and hospitality-related marketing and business development roles.

    Chef Zoee’s Malaysian-Chinese roots, as well as her geographic and career moves, allow her a sense of fluidity and freedom in pursuing less conventional ideas and paths to execution in her role at Birdsong.

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  • Chef de Cuisine

    Chef Bergen graduated from the Culinary Institute of America and pursued several culinary internships in New Jersey before moving to San Francisco. It was here that Chef Bergen truly explored his inclination of working with local ingredients in restaurants like Cotogna and Angler.

    While he would describe the earlier part of his career as being motivated by a more rebellious spirit, he now assumes the role of Chef de Cuisine with a drive that stems more from a love of the craft, and a dedication to utilizing seasonal produce with finesse and precision.

Careers

Our doors are always open to driven and passionate individuals. Please use the form below to apply.

Several chefs in white uniforms and beige aprons, working together in a restaurant kitchen. They are preparing food at a long wooden counter with bowls and cutting boards. Hanging above them are plates, pots, and pans, along with decorative dried herbs or flowers.