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.

Kent Bui

General Manager

Kent grew up in San Jose as part of a huge family that gathered for dinner nightly, catching up on their days, and reaffirming their sense of family and community. Those important childhood memories stayed with him and ultimately inspired his love of hospitality.

After numerous career paths, Kent indulged in his passion and entered into a small culinary program in Southern California. Upon graduation, Kent relocated to Santa Barbara to cook at Tyde’s, the fine dining restaurant at The Four Seasons Biltmore.

2013 and 2014 were pivotal for Kent, revolving around his wedding, the birth of his son, and his return to the Bay Area after accepting a position as a Captain at Manresa. During his 3-year tenure, Kent was part of the team that earned the restaurant its third Michelin star.

Kent joined Protégé as the opening General Manager, where he helps lead the Dining Room team and oversee service.

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.