Potluck Dinner Series
powered by Resy
Sunday, April 6th
We're thrilled to welcome Chef Mei Lin of Daybird, Chef Tony Galleno of Mandolin Aegean Bistro, Chef Gustavo Rios of Solbar, and Chef Spencer Horovitz of Hadeem to create a collaborative menu alongside our Charter Oak team.
** Starting on Wednesday, March 5th at 9:00 AM PST, Global Dining Access by Resy members will have exclusive 48-hour early access to this event on Resy. Add your eligible American Express® Card to your Resy profile to unlock. Terms apply.**
Tickets are available to the General Public on Friday, March 7th at 9:00 AM PST.
Potluck Dinner is $125 per person and a portion of the proceeds will be dedicated to The Cameron Thompson Legacy Scholarship.
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Chef Mei Lin
Born in Guangdong, China, Mei Lin grew up in Dearborn, Michigan working alongside her mother and father at their family-owned and -operated Chinese restaurant; and where she learned the fundamentals of being a well-rounded cook and how to run a restaurant.Mei Lin is a chef and television personality known for her appearances (and victories) on Bravo’s Top Chef: Boston and the fourth season of Food Network’s Tournament of Champions. In 2019, she opened Nightshade, the menu featured a concise point of view, showcasing an elegant elevation of classic Asian dishes. With the culmination of Lin’s personal culinary history on full display, the restaurant garnered rave reviews from Food and Wine and GQ’s 2019 Best New Restaurants lists and 2020 JBF Best Chef California & Best New Restaurant Nominations. In 2021,Linopened her fast-casual Szechuan Hot Fried Chicken restaurant, Daybird, to critical acclaim.
Chef Tony Galleno
Anthony Galleno is the Executive Chef of Mandolin Aegean Bistro’s flagship location in Miami, a role he has held since 2017. A graduate of the prestigious Culinary Institute of America, Anthony has been immersed in the culinary world since the age of 15, working in some of Miami’s most celebrated kitchens, including Michael’s Genuine Food & Drink, db Bistro, Cypress Room, and Ariete. Mandolin marked a significant milestone in Anthony’s career as his first role as CDC and Executive Chef. Here, he has not only honed his leadership skills by managing a team and fostering a unique, collaborative kitchen environment but has also developed his own distinctive cooking style. His creativity and passion come to life in the restaurant’s daily specials, where he expresses his love for Mediterranean cuisine with a personal twist.
From a young age, Anthony knew he wanted to be a chef, inspired by his family’s deep connection to food and its ability to bring people together. For him, the kitchen isn’t just a place of work—it’s a lifelong passion. Anthony’s dedication, innovative approach, and deep love for the culinary arts continue to shape the Mandolin dining experience, making it a beloved destination for food enthusiasts and media alike.
Chef Gustavo Rios
Chef Gustavo Rios has been pivotal to Solbar’s success since its 2007 debut, helping earn a Michelin star under mentor Brandon Sharp. After eight years, Rios brought his talents to Evangeline, where he led the kitchen before returning to Solage, Auberge Resorts Collection as executive chef in 2018. In 2021, Rios launched Picobar, a modern Mexican restaurant blending flavors from his coastal hometown of Ensenada and Northern California’s wine country. A true passion project, Picobar reflects Gustavo’s journey, blending bold, seasonally inspired concepts with influences from his roots and culinary evolution, much like the dishes he’s known for at Solbar.
Chef Spencer Horovitz
Chef Spencer Horovitz is a San Francisco-based chef formerly at Itria, Al's Place, The Progress, The Restaurant at Meadowood, among others. Chef Spencer now embarks on his own concept, Hadeem, which means “the echoes” in Hebrew. Through Hadeem, he explores California-Jewish cuisine, taking inspiration from the culinary diversity of the Jewish diaspora and fond childhood memories in multicultural Los Angeles. Chef Spencer is now looking for a permanent space to bring his vision to life.