Executive Chef, Bon Appetit @ Pacific Union College
Eddie started cooking food from scratch by his grandmother’s side and that was the beginning of a long career of nourishing and exciting his family and friends.
Eddie’s culinary training started at National Maritime Union Culinary Arts Academy, San Francisco, where he he studied the foundations of cooking and graduated with honors.
Since then, he has spent the last 32 years honing his craft working in the Sonoma and Napa Valley, going to the small family farms, bringing his love for local flavors to his kitchens, and creating seasonal menus for Bon Appetit and teaching his cooks that you can’t make great food without great ingredients.
Eddie has been a founding member of Bon Appetit’s kitchen cabinet working directly with Fedele Bauccio and a team of chefs on the company’s culinary and social initiatives. He has also prepared celebratory meals for Habitat for Humanity, Mendocino Music Festival, and Giant Steps.
Eddie enjoys volunteering his time guest chef teaching at Santa Rosa Maria Carrillo and Piner High Schools. He currently works at the Pacific Union College in the Napa Valley where he and his team prepares over 3000 vegetarian meals a day and has been with Bon Appetit since 1998.
Joseph M. Debono
Executive Chef, Bon Appetit @ University of San Francisco
Raised on the San Mateo Peninsula, Joe’s mother was an event coordinator and his sister a Broadway performer, so naturally entertaining runs in his blood and food is the avenue he chose to provide entertainment to others.
While attending San Francisco California Culinary Academy, Joe began to acquire the skills that would pave the road for his growth through Bon Appetit kitchens. He graduated cum laude and immediately began pursuing his newfound passion with the Bon Appetit Management Company at the University of San Francisco.
Over the years he has climbed the ranks moving from kitchen to kitchen honing his knife and his skills.
Joe’s big break came in 2010 when he was selected to be the Executive Chef at the production of “JM Barrie’s Peter Pan” on the Embarcadero in San Francisco. Since then he has served as the Executive Chef at Seagate technology, Opening Executive Chef at Dreamworks PDI and Executive Chef of Dominican University of California. His food has been featured on SF Gate, in 7×7 Magazine and on local San Francisco-based news organizations.
He has cooked for Chefs Alice Waters and Mario Batali, politicians Senator Diane Feinstein and Congressman Barney Frank, renowned film director George Lucas and baseball Hall of Famer Willie Mays … to name a few.
It’s the moments when he sees people laughing and enjoying each other’s company while dining that remains most important to Joe. Comfort food comes in all types of cuisines and he is always just happy to be a part of the moment.
Executive Chef, Bon Appetit @ University of the Pacific
A native from Santiago, Chile and brought up in a family where growing and picking your own food was part of the everyday life as taught by grandparents, Chef Alvarado grew up in an environment where food was a seasonal joy—awaiting the spring and summer crops, counting the days until the sweet peaches and fresh grapes would bloom.
Chef Alvarado joined Bon Appétit’s Culinary Team in July 2008. Marcos background in classic and eclectic cuisines and his dedication to sustainability has proven to be a valuable addition to the team.
At the age of 8, he was introduced to classical music and music in general, studying at a conservatory in Chile, “Jorge Pena Hen”, and his instrument of choice was the French horn. At a young age he excelled in this instrument and was asked to play alongside his teachers and talented musicians at professional orchestras such as “La Serena Symphony Orchestra” and the “Orquesta Sinfonica Nacional Juvenil de Chile.” His life took a turn after coming to the United States—he continued to play, but his destiny was different.
After working in many different backgrounds, Marco found his calling and graduated from the California Culinary Academy, San Francisco. It opened the door to work in places like Jamaica, Cuba, and Puerto Rico, where he was able to travel the islands and study different types of cuisine. Marco then moved back to San Francisco where he worked with Chef Joseph Conrad (former chef at Charlie Trotter, Chicago) at AZIE Restaurant. Chef Alvarado also worked at LuLu, Intercontinental Mark Hopkins Hotel, and Postrio (Wolfgang Puck’s former restaurant). He later relocated to the Central Valley where he was part of the opening crew of Bacchus’ in Modesto where he became Executive Chef.
Marco has been featured in cooking shows and has competed in a variety of local events. He has also been recognized as Bon Appétit “Chef of the Year,” California Western region, and enthusiastically supports the mission and vision of this company.
When Chef Marco is not in the kitchen, he is a dedicated father of two children. He and his wife, Deisy, enjoy exploring the local region in search of fresh foods and spirits.