Saturday, April 18 @ 6 PM
At the Soirée, you’ll take your place at a candlelit long table beneath the redwoods, dressed in attire from any time (“when”) you choose. Together we share a feast, music, and storytelling, creating a moment of beauty, gratitude, and genuine human connection that you help bring to life.
Meet the Culinary Team
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Chef Mychel Brewster
Mychel is a brilliant and gifted leader who really understands how to grow and develop people. Chef Mychel is constantly teaching, coaching, and challenging the members of his culinary team to execute new and improved food programs for the students, faculty, and staff at Stanford University.
Currently, Chef Mychel serves as the Assistant Director for Dining Hall Culinary Strategy serving over 5,000 meals daily to the Stanford Community
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Chef Joseph Guinto
Joseph aka “Chef Joe” has built a reputation for excellence in the Athletic Dining Program at Stanford University. Known for his exceptional attention to detail and over the top food presentations, Chef Joe’s High Performance Dining Menus feed close to 1,000 Athletes a day. -
Chef Daniel Donguines
Daniel’s imaginative and innovative philosophy is designed to connect people though new food concepts, exciting events, and gastronomic education. Chef Daniel’s culinary mission focuses on 3 major areas in the culinary industry:- To Publish relevant and current information for Food and Beverage Enthusiasts and Industry Professionals
- To Practice Culinary Art through documentation, education, and production of Food and Beverage Products and Services
- To Connect People, Places and Products and further the growth of the Food and Beverage Sector and the Hospitality Industry
