Bergen Bowne

Executive Sous Chef

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 Executive Sous Chef with a drive that stems more from a love of the craft, and a dedication to utilizing seasonal produce with finesse and precision.