Gaston Alfaro Catering Chef & Line Lead
Gaston was introduced to cooking in his grandmother's kitchen watching her cook pasta old style. He says, "Hanging it to dry like clothing." Gaston has been in the restaurant and hotel business for 30 years cooking Italian, German, French, Brazilian, and American cuisines. Among the numerous restaurants he has worked are The Shadows Restaurant, Gino's, Marin Country Golf Club, San Mateo Marriott, Crown Plaza and Embassy Suites. His experience as a Sous Chef with the responsibilities of cooking, employee training, menu development, food costing and scheduling has proven to be an asset to the Brewing Company kitchen. Gaston's value rings true as his passion for food, training, creating new dishes and catering continue to surface. His passion shows in the color presented in his plates.
Frederico Godinez Line Lead
Frederico came to the US 11 years ago and started his career in the restaurant business. He was given his first opportunity with Marty Bohtman from Princeton Seafood, and has continued to broaden his expertise to include traditional American, Mediterranean, Italian and French cuisines. Some of the other local restaurants Fred has worked at over the years include Sam´s Chowder House, Oceano, Pasta Moon, and Rogue Chef. Fred worked with Chef Mark in previous ventures and impressed him such that the chef actively pursued him for employment at The Half moon Bay Brewing Company. Fred´s attention to flavor, texture, color and composition are all in line with the new approach to food and the customer experience. Fredrico continues to introduce new sauces and dressings to the Brewing Company that will surly catch the attention of our customer.
Joseph Bintz Line Lead
Joe has been in the restaurant industry for 9 years. His background is casual, working in Sports Bars, Black Angus and catering for the San Francisco Giants. Joe´s unique experience helps bring the fun back into food and the kitchen. He suits the Brewing Company well. Joe is introducing new techniques for cooking steaks, grilling, and large production preparation. His home cooking style keeps the warmth in the food, his experience in the industry brings in the flair, and his likeable nature keeps the kitchen in harmony.
