Team

Anthony Secviar

Chef / Owner

Chef Anthony Secviar honed his culinary skills in the iconic Michelin ‘3-star’ kitchens of Akelare, El Bulli, and The French Laundry. A graduate of the California Culinary Academy and inspired by the forward-thinking kitchens of Spain, Anthony moved to San Sebastian to stagiaire at Akelare in 2004. He then worked as Sous Chef at Kokotxa for 12 months before leaving the Basque region to work in the kitchen at Ferran Adria’s groundbreaking El Bulli, where he spent the entire 2005 season.

Anthony returned to the United States as Chef de Partie at The French Laundry. Quickly promoted to Sous Chef, Anthony spent six years with Thomas Keller. While leading one of two kitchen teams at the restaurant, Anthony was responsible for the conception, preparation and execution of the Chef’s tasting menu.

Most recently, Anthony commanded the position of Chef de Cuisine at Addison at The Grand Del Mar Resort, Southern California’s only Mobil “5-Star” and AAA “5-Diamond” restaurant from 2011-2016.

Dennis Kelly, MS

Master Sommelier / Owner

Master Sommelier Dennis Kelly has more than 35 years of experience in the food & wine industry. As the Head Sommelier of The French Laundry, he led one of the premier wine & spirits programs in the world for nearly a decade.

Wine & Spirits Magazine called Dennis the “Best New Sommelier” in 2010 and in 2012 he became the 191st person worldwide to earn the Master Sommelier Diploma from The Court of Master Sommeliers.

Dennis has been featured in The World of Fine Wine, Wine Spectator, Wine & Spirits, Food Arts, Robb Report and Art Culinaire, and has written published articles for The World of Fine Wine, Finesse Magazine, Decanting Napa Valley, and Decanting Napa Valley: The Cookbook.

Patrick Hagerman

General Manager

Born into a US Navy family, Patrick Hagerman had a childhood enriched by diverse experiences.  His journey taking him from Hawaii, to Monterey, then to Spain before settling back down in the Bay Area.

His culinary odyssey began in the kitchen of his grandmother, Betty, who first taught him to bake chocolate chip cookies and his time with her ignited his passion for food.  He enrolled in Le Cordon Bleu Culinary School, and had an externship at the renowned Restaurant Gary Danko in San Francisco, before graduation from culinary school.

Patrick was then offered an opportunity to work for legendary Chef Thomas Keller, first in the kitchen at Ad Hoc in Yountville, followed by four years as the Culinary Liaison of the iconic The French Laundry.  His time at The French Laundry was a transformative chapter in his culinary journey, which left an indelible mark on his professional ethos.

After working outside of California for a few years in Texas and New Mexico, he returned to the Golden State in 2020.  Shortly after that, Patrick started with us at Protégé where he now oversees service as our General Manager.

Jeremy Wayne

Chef de Cuisine

Growing up in Pacifica, California, Jeremy Wayne was exposed to the vast culinary options the Bay Area had to offer. He spent many Sunday mornings at the local farmers’ market helping his mom pick out produce.

He began his professional career as a prep cook at a cafe in San Diego. He was immediately drawn to the detail and focus of a professional kitchen.

After studying culinary arts in San Francisco he began working under Chef Roland Passot at La Folie. From there he progressed to Chef De Cuisine and was recognized by the James Beard Foundation as a semifinalist for Rising Star Chef.

Upon leaving La Folie he traveled and gained experience in some of the top restaurants around the world including Quay in Sydney, Australia and The Willows Inn on Lummi Island. Most recently he was part of the opening team at SingleThread under the direction of Chef Kyle Connaughton. While there he helped the restaurant earn two Michelin stars in their first year. Being drawn by the same vast culinary offerings, Jeremy returned to the Peninsula where he once called home.

Fleur Verwijs

Assistant General Manager

Fleur Verwijs, a native of the Netherlands, found her calling in the world of hospitality at a young age.  After starting at a local casual restaurant, she discovered an innate talent for service and a genuine love of culinary experiences.

Fleur’s passion for the craft and love for travel led her on a journey through Belgium, Austria, Ireland and Spain.  During this time, she was exposed to many different types of cuisine and service.  After working for multiple restaurants across Europe, it was in 2022 when she decided to embark on a new adventure across the Atlantic.

Shortly after arriving in the Bay Area she found a home here at Protégé.  Her journey at Protégé has been marked by continuous growth and achievement, culminating in her recent promotion to Assistant General Manager.

In her free time Fleur likes exploring new dining experiences.  When she is not indulging her palate she likes exploring the natural landscapes of the Bay Area with her husband Marc and friends.

Jeffrey Valdez

Sous Chef

Jeffrey Valdez, born and raised amidst the vibrant taste of Maui, Hawaii into a large family.  Jeffery’s culinary journey began with cherished family gatherings, igniting his passion for food from an early age.

In 2014, he embarked on a formal culinary education in his native Hawaii by enrolling in culinary school.   Working at Chef Sheldon Simeon’s casual Tin Roof Restaurant in Maui, honing his skills and mastering the art of gastronomy.

After laying the foundation for his culinary growth, it was in 2019 he decided to move to California to pursue the dream of working in a Michelin starred restaurant.  Securing an opportunity here at Protégé, his talent and dedication propelled him to the role of Sous Chef.

Beyond the kitchen, Jeffrey finds joy in the simple pleasures in life, spending moments with his wife Nicci, and young daughter Olive.  An adventurous spirit at heart, he delights in exploring new culinary horizons.