About Us

Top 50 management company in 2012, 2013, 2014, 2015, 2016, 2017, 2018, 2019!


Visiting Guest Chefs, left to right: Ryan Satchwell, Marcus Triggs, SVP Reynaldo Hernandez, VP Corporate Chef Phil Wright, Sarrah Ponce De Leon, Guillermo Ortega

Visiting Guest Chefs, left to right: Ryan Satchwell, Marcus Triggs, SVP Reynaldo Hernandez, VP Corporate Chef Phil Wright, Sarrah Ponce De Leon, Guillermo Ortega

EpicureanLogo

At Epicurean, We Pledge to Uphold the Following Sustainable Practices

  • Food is purchased locally and organic when possible.
  • Local growers and artisan partners are chosen for their high quality standards, environmental responsibility and locations—all within 150 miles of our restaurants.
  • Menus are developed according to the season, featuring local food.
  • Chicken is purchased free-range and antibiotic-free.
  • Tuna is purchased dolphin-free.
  • 100% of Seafood is purchased according to the Monterey Bay Aquarium “Seafood Watch Guidelines”.
  • Hamburger is made with FRESH Ground, Grass-Fed or Niman Ranch beef.
  • Eggs are sourced Cage-Free.
  • Fruits and vegetables are purchased fresh, seasonal and whenever possible ORGANIC according to the Clean Fifteen and Dirty Dozen recommendations.
  • Stock are made from SCRATCH – never out of a can.
  • Milk is free of antibiotics and artificial growth hormone.
  • MSG is never used in our food preparation.
  • All dressings are prepared from SCRATCH.
  • Turkey and beef are roasted IN-HOUSE for deli meat selections.
  • Only rice bran and olive oil are used for cooking.
  • Mashed Potatoes are prepared from REAL potatoes.
  • Upon delivery, all FRESH products are checked for FRESHNESS, CERTIFIED ORGANIC, and WHOLESOMENESS.

Implementing GREEN PRACTICES…changing one environment at a time

Slow Food Logo
Bay Area Green Business
Farm to Fork