Chad R Bourdon
As a sixteen year veteran of the hospitality industry, Chad began his career working in kitchens near his family’s home in Massachusetts. It was this youthful curiosity coupled with a strong family cooking background that set the stage for his ascension through the industry’s ranks. While the other seventeen year olds were daydreaming about summer and weekend parties, Chad was dreaming about owning his own restaurant.
As a student at The Culinary Institute of America, Chad graduated with distinction from both the Associate and Bachelor's programs... More. He went on to the five diamond four star Cranwell Resort in Lennox, Massachusettes where he led the private dining program and managed their fine dining room as well. His knowledge and effortless charisma won him the respect of his staff and the appreciation of guests. Upon completion of his fourth year, it was time for a change and California was calling.
Chad visited the Bay Area on numerous occasions and performed his culinary externship at Bradley Ogden's Lark Creek Cafe in Walnut Creek. The Mecca of San Francisco as a gastronomical destination was inescapable, and Chad returned to take on the dining room at Farallon Restaurant in Union Square. Within a year and a half, Chad was promoted to Assistant General Manager as a result of his true passion for creating the perfect guest experience. His staff knew him as the perfect coach and Mark Franz and Pat Kuleto knew him as a most valuable asset. The sun has set on Chad's tenure at Farallon and is rising over 25 Lusk Street in San Francisco's South of Market district. As Managing Partner, Chad plans to once again display his expertise and create the perfect dining experience indefinitely.
Matthew Dolan has been passionately developing his culinary talents since he was fourteen years old. He received his formal training at the Culinary Institute of America in Hyde Park, New York and credits his work alongside professionals who honored the craft – including many “salty old European chefs” that ran well-organized and disciplined kitchens – as providing him with the fundamentals he needed to excel.
From New Orleans, New York, Nantucket Island, and Helsinki, Finland, he has strived to improve his technique... More while being exposed to a variety of restaurant environments. Dolan became part of the San Francisco dining scene with a successful run as executive chef at Garibaldi’s on Presidio. At Twenty Five Lusk, Dolan is realizing his dream of building his own kitchen, where he can continue to deliver inspired cuisine that demonstrates his passion and commitment to excellence.