“I’m taking what people expect in San Francisco and Napa and bringing it to Marin – a refined technique to familiar foods.”
A Bay Area local, Bob Simontacchi graduated with a culinary degree from City College of San Francisco. Beginning his career in Dallas, Texas, Bob assisted in three restaurant openings, learning the full operations side of the restaurant business. Soon after, he moved back to the West Coast working at restaurants such as Oodles, Chapeau!, French Bistro, and more.
Bob brings an enthusiasm for fresh ingredients, a “house-made” philosophy, and his certification by Verace Pizza Napoletana to a signature line of pizza. Bob recently took over as executive chef of Brick & Bottle after a long and successful history at Fork Restaurant in San Anselmo, and again at FIVE, the Modern American Bistro in the Hotel Shattuck Plaza.
Bob is recognized for his unyielding commitment to superior quality food and service in a warm and friendly atmosphere. He believes that food will build community support by supporting local farmers and regional purveyors.