- June 6th
- The Progress
- 1525 Fillmore Street
- San Francisco
Join us for a VIP dining experience of extraordinary quality and depth. A select group of guests will join design icon and restaurateur Clement Mok; superstar winemaker Steve Matthiasson; and chefs Stuart Brioza and Nicole Krasinski for an intimate private meal at The Workshop, a space that adjoins their immensely popular restaurants, The Progress and State Bird Provisions. While guests enjoy a five-course meal with wine pairings, award winning author and wine blogger Alder Yarrow (who spends his days as Chief Experience Officer at Cibo) will lead a conversation about how design principles and methods are expressed in today’s culture of high-end dining, winemaking, and restaurant design.
This is an exclusive event, open to only 14 guests. Request your invitation to the event today. $250 contribution per person inclusive of dinner, wine, and gratuity.
Designer Clement Mok
Clement is an award winning designer, restauranteur, software publisher, app developer, author, and design patent holder. Currently, he’s a founding partner of SUGARFISH and LastingLearning and consults on a variety of design planning initiatives for start-ups in EdTech and FoodTech space. Clement, a former creative director at Apple in the early 80’s, founded multiple successful design-related businesses and was the Chief Creative Officer of Sapient, a Trustee of Art Center College of Design and the national president of AIGA. Mok, a 2008 AIGA Medalist, has been published internationally and has received hundreds of awards from professional organizations and publications including I.D. 40 most influential designers, and Chief Executive Magazine, which named him 1998’s Tech 100 CEOs. He also serves on the advisory boards of numerous start-ups, technology companies, colleges and non-profit organizations.
Winemaker Steve Matthiasson
Steve Matthiasson is an award-winning California wine grower known for his expertise in sustainable viticulture. Along with wife, Jill Klein and their two sons, Steve founded Matthiasson Wines in Napa Valley, one of the most influential wine brands in what has been dubbed the New California movement. Steve was one of the pioneers in a return to lower alcohol, more restrained style of winemaking in California, as well as one of the first to make Napa wines inspired by the Friuli region of Italy using fruit from the renowned Vare Vineyard. Steve has inspired and mentored many young winemakers in California, and directs the viticulture for many of the most famous wine brands in Napa. Matthiasson was named Winemaker of the Year in 2014 by the SF Chronicle, and was nominated for a James Beard Award in 2016.
Chefs Stuart Brioza and Nicole Krasinski
Stuart Brioza and Nicole Krasinski are the powerhouse couple behind creatively-driven SF eateries State Bird Provisions and The Progress, two of the hottest destinations in the current San Francisco dining scene. Stuart began his cooking career in the 1990’s working for Chef John Hogan in Chicago at the acclaimed Savarin restaurant. Nicole’s pastry and baking skills were first nurtured at the Red Hen Bakery in Chicago under Chef Nancy Carey. In 2004, Stuart and Nicole were recruited to take over the kitchen at the famed San Francisco restaurant Rubicon. In 2011, the duo opened the award-winning State Bird Provisions, which has introduced a new way of thinking about dinner and service, and in 2014 they opened The Progress, which quickly won Best New Restaurant from Food & Wine Magazine and a Michelin Star from the Michelin Guide. Most recently, Krazinski and Brioza jointly won the 2015 James Beard Award for Best Chefs in the Pacific region.