Anthony Gutierrez, Executive Chef of Stern and Cardinal Sage
Anthony was raised in California’s fertile San Joaquin Valley, an area renowned for its agricultural bounty. Growing up on lush acreage, he developed a deep appreciation of food and local produce. As a young adult, he relocated to the San Francisco Bay Area to explore the then-emerging California food scene.
While Anthony began his career on what seemed like a whim at the time, working positions in both front and back of house, he became enamored with the ethos of hospitality and enrolled in City College of San Francisco’s culinary arts program.
For a decade Anthony served as executive on-site chef for Taste Catering & Event Planning, where he catered as many as five upscale events per day. There he prepared regional cuisines as varied as Vietnamese, Moroccan, Japanese, and Latin American, and served as Catering Consultant Chef for industry giants such as Thomas Keller, Jamie Oliver, Jan Birnbaum, and Nancy Oakes. Having executed large scale catering events, Anthony used this skill-set to entertain distinguished guests of the Bohemian Grove as a Private Chef. He also served as Executive Chef for the Kimpton Group’s Blue Mermaid, and helped open Monaco Pictures, a luxury cinema concept in Alabama.
As Executive Chef of Stern Dining, Anthony is enthusiastic about Stanford Dining’s commitment to sustainability. He says, “It is an exciting time to be at Stanford and see what our chef team can accomplish through our cuisine.”