Chef Michele Bio
Community Table General Manager and Executive Chef
Fourth generation San Franciscan Michele Pfeifer comes from a family of great cooks. The University of San Francisco graduate grew up cooking, and began working in restaurants at the age of fourteen. A veteran of the Bay Area culinary scene, Pfeifer worked at Betelnut in Cow Hollow and Gordon’s House of Fine Eats in SOMA before training under Chef Cindy Pawlcyn at the Buckeye Roadhouse in Mill Valley.
In 1999 Pfeifer moved to the Hawaiian Islands where she met Chef Sabra Ricci and became an exclusive chef for her catering business, developing a strong and loyal clientele that included Fortune 500 CEOs and some of the biggest names in Hollywood.
In 2005 Michele opened her own restaurant in Washington’s San Juan Islands, fulfilling a lifelong dream. Yet Pfeifer found herself missing San Francisco – her home, her family, her friends, and of course the culinary community there. Soon enough she was reconnected to her roots, back in San Francisco and working with the Puccini Management Group to whip their restaurants into shape. It was then on to Kuleto’s Italian Restaurant in Union Square as the Beverage Director where she oversaw two bars and private dining. In 2011 she joined the JCCSF as general manager and executive chef for the café.
“Working at the JCCSF I have grown not only in my career but have learned about a whole new culture that has enriched my life,” says Pfeifer. “Getting to know the people in the community and really feeling like you are a part of it is not something everyone gets to feel when they go to work. Now I’m always thinking about how I can make the café better for the people in this community that I have become a part of.”
Learn more about Chef Michele at the JCCSF’s digital venue 3200 Stories.
Join Chef Michele for hands-on cooking classes.