At an early age, Chef de Cuisine Anthony Jimenez was inspired by his mother’s kitchen, watching her make enchiladas. “The aroma of the spices was intoxicating,” he describes, “I was hooked.”
A graduate of the Professional Culinary Institute, Jimenez has been working in restaurants since the age of 15. In 2001 he joined the team at E & O Trading Co. and over the next 4 years helped them expand, establishing outlets in Larkspur, Honolulu and Maui. During his career he has also had the opportunity to influence several more of Silicon Valley’s most respected kitchens, including Bradley Ogden’s Parcel 104 and Emile’s.
In 2012, Jimenez was recruited to lead the culinary team at The Table, a new 60-seat, urban neighborhood restaurant focused on seasonal ingredients, hand-crafted cocktails and progressive wines. As chef de cuisine, Jimenez works directly with local farmers to source the best ingredients for the seasonal menu.
Jimenez describes his cooking style as playful, yet simple and honest: “I believe that if you know your source and treat the product with respect, you’ll get the most out of it.”
About the Table
The Table is an urban neighborhood restaurant focused on seasonal ingredients, hand-crafted cocktails and progressive wines. We are called The Table because we recognize a table’s unique ability to bring together delicious food, fun drinks and good people. Many of life’s best memories have been created around a table
The Food: Our cuisine is contemporary American, paying tribute to the people and cultures that call this valley home. We believe that the quality of our product begins at the source—with the farmers, ranchers, and dairymen that produce them. By establishing relationships with local farms and ranches, our goal is to understand the origins of everything we cook and seek out only those ingredients produced with integrity and care. We commit to delivering delicious food that highlights the quality of the ingredients we source, free of over manipulation.
The Drink: The philosophy that drives our kitchen is the same one that inspires our beverage program. We make our own juices, syrups and purees. And our pursuit of innovative wines, unique micro-brews and quality ingredients to produce delicious, creative cocktails is endless. Some might even say obsessive.
The People: Ultimately what drives us is our passion for genuine hospitality. We are a product of our community, and therefore are compelled to serve it. The satisfaction of each guest at The Table is paramount and the experience should be as if we had invited you into our own home. Every guest is family, a friend or a friend we haven’t met yet.