Monday October 17

6:00p-10:00p

Brothers Alvin Cailan and Anthony Cailan team up with brothers Tony and Austin Ferrari for an amazing 5-course dinner at Unit 120

Tony Ferrari

Tony Ferrari was inspired to become a chef during his first kitchen job at age 13, washing dishes and making fresh pasta after school. He later graduated from culinary school at Johnson and Wales University, and worked at a variety of notable Miami restaurants before traveling to Europe to learn about old world technique and culinary traditions. Ferrari then received a James Beard and Jean Louis Palladin Foundation grant to travel to Thailand and study holistic farming and cooking. In 2009, the Cincinnati-born chef settled in San Francisco, finding work at highly regarded restaurants like Acquerello and the Velvet Room, before branching off to begin Hillside Supper Club in 2012 with former culinary school classmate, Jonathan Sutton.

Austin Ferrari

Austin Ferrari began his career at the age of ten, washing dishes and flashing his wide smile in the back of an Italian restaurant in Cincinnati, Ohio. He was eager to get his hands wet, to work, and to build his savings. Two years later, he was promoted to the front of house, bussing tables and learning the art of hospitality, talking, listening, meeting needs, and making guests feels at home. Even at that age, he knew what he wanted and prepared to pursue it.
While at this bistro, he studied the culinary arts on his own. He always wanted to become a chef, believing that food was at the heart of his passion. He began visiting restaurants where the city’s best chefs worked and learned more both about cooking and how to stage the food so that it looked as good as it tasted.  

t the age of seventeen, he moved to one of Cincinnati’s best restaurants, Boca; from there, he knew that the front of house was where he wanted to stay. He discovered the complexity of wine, and he wanted to learn more. After a year at Boca, he graduated from the most highly rated public high school in Ohio, Walnut Hills, and travelled to Italy to experience a little foreign culture and cuisine before moving to San Francisco. There he worked with his brother Tony Ferrari at a small pop-up called the “Hillside Supper Club.”  He had a second job too—at Alice Waters’ world-renowned restaurant Chez Panisse. There he began to explore the depths of wine knowledge and its fascinating history—from the story of its origins to the simplicity and joy of sharing a bottle at a daily meal. At Chez Panisse, Austin studied the works of Jonathan Waters, sitting in his wine lectures, and having the opportunity to enjoy a variety of wines with him: “He taught me so much.  I will never forget the roots that are shaping my development.  He helped me grow.”
After two and a half years at Chez Panisse, Austin has taken on the role of General Manager and Beverage Director at Hillside Supper Club. He has recently partnered with his brother to open Provender, a café in San Francisco, that serves coffee and food to go—yet another format that allows him to learn and to share his passion for good food—and now coffee—with the people of his adopted city. What drives him?  There’s that wide smile again: “There’s love in the food and beverage that I surround myself with.” 

Anthony Cailan

Anthony Cailan has been working in restaurants since he was 16 years old. Starting out as a dishwasher in a small Pizzeria in his hometown of San Marino. After high school he landed an acceptance letter from the Culinary Institute of America in Hyde Park NY. During his time at the CIA, Anthony tasted and explored the food culture of New York city. He eventually graduated in 2011 and immediately worked with his brother with the creation of egg slut. After some time working with his brother, he got a part time position at Domaine LA, one of Hollywood's most important wine shops. While working at Domaine LA, he also received a full time position at famed restaurant Animal. Anthony worked at Animal for a little over a year. In 2013 Anthony started at Bestia as a food runner moving up to server then became one of the City's youngest sommeliers. Still uncertified to this day, remains an influential wine dude throughout Los Angeles. Currently Anthony just left Domaine LA and is doing some consultation work with a few restaurants and bars around town. 

Alvin Cailan

2014 Rising Star Chef winner Alvin Cailan grew up in a Filipino household with parents who encouraged hard work. To keep young Cailan out of trouble, they got him a job as a dishwasher, and by the time he was a senior in high school, Cailan had moved on from scraping plates to managing the kitchen. Not yet convinced that a career in food was for him, Cailan studied business at California State University and landed a job at a construction firm. The job didn’t last long, but in a stroke of luck, Cailan walked away with two years severance—money he used to bankroll the culinary career plan of his dreams. Cailan went to the Oregon Culinary Institute. After graduation, Cailan served as Michael Hannigan’s chef de partie at Portland, Oregon’s Ten 01, before returning to California to work atStarChefs.com Rising Star Chef David LeFevre’s MB Post—where he cooked a lot of eggs. Putting all his eggs in one basket, Cailan launched the egg sandwich concept Eggslut as a six-month pop-up. Wildly successful, Cailan opened a permanent stand in Grand Central Market and has plans to grow Eggslut 

Today, Chef Alvin Cailan is working on multiple projects he's focused on the growth of Eggslut which is expanding to The Cosmopolitan Hotel in Las Vegas and Venice Beach California. You can find Chef Alvin cooking everyday at his new Filipino lunch concept AMBOY. From incubating concepts to growing his own and being on the forefront of the Filipino food movement, Chef Alvin Cailan is making waves. Proving that preparation given opportunity are keys to success.