Perfecte Rocher, Alia Zaine
Tarsan I Jane
Chef Perfecte Rocher has worked in some of the world's best restaurants including elBulli, Martin Berasategui, Manresa, Ricard Camarena and Campton Place San Francisco to learn new techniques to apply to his ever-evolving interpretations of the food from his Valencian roots. Alia started her career in the front of the house before moving to the kitchen to learn to cook and butcher. She has worked on farms, in butcher shots and abattoirs, salumerias, and inside cheese rooms in CA, Ireland, England, Italy and Spain. She has worked in such notable kitchens as Bestia and as a butcher at Belcampo Meat Co.
Perfecte Rocher
Perfecte’s introduction to restaurants occurred early on in his own family’s wood-fire restaurant, focusing on paellas and traditional Valencian food. He has worked in some of the world’s best restaurants including elBulli, Martin Berasategui, Manresa, Ricard Camerena, and Campton Place San Francisco to learn new techniques to apply to his ever-evolving interpretations of the food from his Valencian roots.
Alia Zaine
Alia started her career in the front of the house before moving to the kitchen to learn to cook and butcher. She has worked on farms, in butcher shops and abattoirs, salumerias, and inside cheese rooms in CA, Ireland, England, Italy, and Spain. She has worked in such notable kitchens as Bestia and as a butcher at Belcampo Meat Co.