Sprouts Chef Benefit Dinner

Join Sprouts at San Francisco’s beautiful Gibson restaurant for a decadent Chef Dinner Benefit event featuring a five course tasting menu with wine and cocktail pairings created by award-winning chefs.

Platinum ticket holders will enjoy pre-event bites and drinks and a private meet-and-greet in the Gibson kitchen with the event’s chefs.

Proceeds from the evening will be donated to Sprouts Cooking Club to support the Chef-In-Training Program.

November 4th, 2018
6:45 pm – 9:30 pm
Gibson Restaurant: 111 Mason Street, SF

Ticket Options

Platinum Supporter Level: $500

Platinum ticket holders will enjoy exclusive, pre-event access to the action right inside the Gibson kitchen. Experience a one-of-a-kind opportunity to meet the chefs as they cook for the event, while enjoying sips and small bites from Gibson’s chef and bar. After enjoying the pre-event access to the Gibson kitchen, Platinum ticket holders will join Gibson’s director at the bar for a cocktail tasting menu at the Gibson bar before being seated in the main dining room to enjoy a 5-course dinner with wine and cocktail pairings.
​Please note that the number of tickets available at this level is extremely limited.

Gold Supporter Level: $300

Gold ticket holders will enjoy a decadent five course meal prepared by San Francisco’s top chefs, in the beautiful Gibson restaurant. This ticket level includes a 5- course dinner paired with wine and cocktails.

Table of 6, Platinum Level: $3,000
Table of 6, Gold Level: $1,800

FEATURED CHEFS

chef Mark Liberman

Chef Mark Liberman of Mägo

Born and raised in the Bay Area, Chef Liberman became the chef de cuisine of the Michelin-starred La Folie after stints in the kitchens of such well-known Northern Californian restaurants as Auberge du Soleil, Aqua, and Charles Nob Hill. In 2010, Liberman competed in the Bocuse d’Or USA, where he was one of the top 10 finalists in New York. He received a Rising Star Chef Award for his work as chef owner of San Francisco’s AQ restaurant and subsequently opened both Fenix, and Bon Marche Brasserie. He will soon be launching his newest venture – MÄGO, a neighborhood bistro in Oakland focused on creating a relaxed fine dining experience while celebrating contemporary West Coast cuisine.

Chef Pamela Mazzola of Prospect

Chef Pamela Mazzola of Prospect

One of the best-known chefs in San Francisco, Pamela Mazzola began her career in some of the top kitchens in Denver before moving to the Bay Area.  In partnership with Chef Nancy Oakes, Chef Mazzola helped open Boulevard and Prospect, both among the most lauded restaurants in San Francisco. As the chef/partner at Prospect, Mazzola has created an ode to contemporary American cuisine in warm and modern surroundings, with menus that enliven traditional dishes with surprising and complex flavor profiles. In addition to her work at Prospect, Mazzola was the co-executive chef of Boulevard and is a co-author of the James Beard Award-nominated Boulevard Cookbook.  

chef Adam Chapman

Chef Adam Chapman of Gibson

Chapman began cooking as a child alongside his mother, and by 22 had been named Executive Chef at Cotes, one of Maine’s top restaurants. Partnerships at the Lark Creek Inn, Bacar (a top 100 restaurant in San Francisco), the Puccini Restaurant Group and Chez Papa Resto followed, before Chapman joined the Daniel Patterson Group, designing the beverage programs for restaurants such as Plum, Haven, Aster and Coi. Chapman’s chef-driven, experimental cocktail program at Gibson focuses on synergy and connection between everything that is placed on the table.

chef Charlie Guyard

Chef Charlie Guyard of Gibson

Born and raised in France, Guyard received his degree as a Pâtissier from the French culinary university Chambre Des Metiers. His travels then led him to London, where he was a pastry chef at Bradleys, before moving to San Francisco where he began as a line cook at Perbacco, and quickly rose to the position of Pastry Sous under Chef Lauren Cronin of Eleven Madison Park.  At Gibson, Guyard implements his classic French patisserie training in a playful and original format, creating classically-inspired desserts with an unexpected twist.

Give the Gift of a Career

Sprouts’ Chef-in-Training Program empowers young adults that haven’t had it easy to land a job in the Bay Area restaurant industry by pairing them with well-known chefs for 6 months of culinary training. 

Give The Gift Of A Brighter Future
Unable to attend the event, but would like to donate to Sprouts Chef-in-Training Program? 

Sprouts Programs

Chef-in-Training
Young adults from underserved communities are given the opportunity to turn their lives around and train to become chefs in local restaurants.

Scholarship Program
We offer partial and full scholarships to youth in need.

Sprouts Program 1

In-Restaurant Classes
Kids cook alongside real chefs all year long, right inside restaurants, using the highest-quality ingredients.

In-School Cooking
We teach students the skills needed to cook healthy, simple meals at home

Sprouts Program 2