Matt Brimer, a Southern California native had intentions to attend culinary school. However, he quickly surmised culinary school would be financially unrealistic at the time and instead, decided to take a job as a dishwasher in LA, and learn hands-on from the ground-up. In 2002 he moved to San Francisco, first in the kitchen at Le Charm, and then Bizou at night, he worked his way up to sous chef at Coco 500, noting Loretta Keller (Coco 500) and Jen Biesty (Bizou) contributed greatly to his culinary foundation. Ultimately, it was the Bay Area that Brimer embraced farm to table, seasonal cuisine and the Bay Area’s culinary charm left an imprint on Brimer—one he would find hard to shake. Brimer wound up moving to Minnesota for short but meaningful time, where he fine-tuned his finesse of modern technique and met his wife (a Minnesota native) and had his first son, Ian. Brimer and family happily returned to SF to work on a project again with Jen Biesty, this time, Brimer with a more experienced, concrete foundation that was eloquent yet rustically grounded. Back in the Bay, Brimer took a job at Bin 38 and then Maverick in SF’s Mission district, where he received a favorable review from Bauer. Brimer went on to open Central Kitchen with Netimeas group, then Ame in the St. Regis as executive sous chef. Brimer credits chef Charlie Parker for paving the road to success for Haven where the food is articulately ‘good feeling’ from beginning to end. Brimer and his wife recently welcomed their second son Micah and is looking forward to a long and fruitful career with Daniel Patterson Group.
Mary-Anne Rullan grew up in Southern California, and knew that she wanted to be a part of the hospitality industry. She attended the Art Institute of California in Orange County, where she studied Restaurant, Catering and Culinary Management. She put the skills she learned there to work in a variety of hospitality jobs, including two years at the St. Regis Hotel and Resort in Orange County. She is passionate about creating great dining experiences, and spent several years as a Special Event Manager at restaurants within the Urban Kitchen Group in San Diego. In 2014, she moved to Northern California and started working with the Daniel Patterson Group. She decided that her true passion was for being in the restaurant every day, and took on the role of General Manager of Haven, where she offers hospitality to guests in the dining room, at the bar and lounge, and for private events in the restaurant.
Pastry Chef Hope Waggoner has loved cooking for as long as she can remember. She never outgrew her love for sweets, or for hands-on projects, so when faced with the decision of what to do after high school, she went straight to culinary school. Having grown up outside Washington DC, she knew she wanted to stay in a big city but also dreamed of travel, so she headed to Le Cordon Bleu in London. After graduation, she moved to the Bay Area to immerse herself in the ingredient-focused, slow-food movement. Her first job was at One Market, where she learned to put her education to work in a high-pressure, high-volume setting under the leadership of Patti Dellamonica-Bauler. From One Market, Waggoner developed her skills at 20th Century Café and Spruce before joining the Daniel Patterson Group. At Haven, Waggoner has developed an innovative bread program for the restaurant’s signature “Breaking Bread” service, in addition to creating fresh, seasonal desserts that complement the daily menu.
PHOTO CREDIT STEVEN KRAUSE