Meet the chefs
Executive Director, Breakthrough Institute
Ted Nordhaus is a leading global thinker on energy, environment, climate, and human development. He is the founder and executive director of the Breakthrough Institute and a co-author of "An Ecomodernist Manifesto." The Sustainable Gastronomy dinner has been inspired by his own efforts to reconcile his love of food and wine with his research on food and agriculture systems.
When not cooking and eating with friends and family, Ted has helped lead a paradigm shift in climate, energy, and environmental policy. He was among the first to emphasize the imperative to "make clean energy cheap" in The Harvard Law and Policy Review, explained why efforts to establish legally binding international limits on greenhouse gas emissions would fail in the Washington Post and Democracy Journal, made the case for nuclear energy as a critical global warming solution in the Wall Street Journal, has written on the limits to energy efficiency and the need to prepare for climate change in the New York Times, and has argued for the importance of intensifying agricultural production in order to spare land for forests and biodiversity in Scientific American and the Guardian.
Over the years, Nordhaus has been profiled in the New York Times, Wired, the San Francisco Chronicle, the National Review, The New Republic, and on NPR. In 2008, he was named one of Time magazine's "Heroes of the Environment."
Chef Alex Tishman
Executive Chef, Big City Chefs
Heading up Big City Chefs’ San Francisco Bay Area team of private chefs, Chef Alex’s passion for fresh seasonal fare and cutting edge culinary trends, along with his personable style, make him a client favorite. A graduate of the California Culinary Academy, he began his professional career in 2005 at Moose’s, where he worked his way through all of the restaurant’s line stations.
During the next several years, he continued to develop his craft in various positions at Michelin-starred restaurants One Market and Acquerello. In June 2008, Chef Alex began working at local favorite Chow as a sous chef at several of its neighborhood locations, where he prepared seasonal Northern Californian cuisine and eventually oversaw the daily operations of the restaurants.