About Us

 
Evelyn
Originating from the Pacific islands, Evelyn combines her ethnic culinary background with contemporary Californian and Asian influences.  With an entrepreneurial spirit, she applies her interests and management background to the creation and operation of Spice.  Evelyn enjoys and highly values working with her talented team of supportive and loyal staff.

Noe
Noe acquired his culinary experience at some of the finest Silicon Valley restaurants including California Cafe, Santa Barbara Grill and Sports City and Alexander Steak House.  Having over 8 years of experience, Noe makes strong contributions to the operation,  growth and development of Spice.

Dhel
Originally from the Pampanga region of the Philippines, Dhel has over 15 years of professional cooking experience.  Dhel has been working at our Mountain View restaurant since 2005 where she combines her specialty, Filipino cooking, with her mastery of the many other dishes from the many Asian/Pacific regions  offered at Spice.  Dhel's food preparation, enthusiasm and consistent support are well known and have been greatly appreciated by both Spice staff and customers.

Patrick Clark
Patrick is our consulting executive chef.  He holds the position of Chef de Cuisine at Sutro’s, a fine dining establishment in San Francisco.

Though he trained in classical and modern French cuisine as a member of the opening team of the San Francisco Ritz Carlton in the early ’90s, Patrick’s culinary influences come from all corners of the world. “I love Thai food, and I love Mexican and all Latin American cuisines,” he says. “I call my approach to food a local melting pot: cherry-picking the freshest local ingredients seasonally and not being afraid to use multi-ethnic influences. To me, that’s pure California cuisine, without the small portions.”
 
Patrick cites his relationship with Los Gatos organic-farm network America Fresh as an influence on his culinary approach — and not just because it affords him access to fresh, organic produce within less than 24 hours of being harvested. “Going down and meeting the farmers, picking strawberries with a bunch of workers looking at me like I’m from Mars, and kind of seeing their struggles and their passion has really carried over into my work, so that I tend to have a lot more respect for the ingredients that I’m getting,” he says.

AJ
One of our original servers, AJ's friendly and efficient personality help make dining a pleasurable experience at Spice.