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Chefs and Wines

 Via Wines and Appetizers

The Via Ball has created a reputation for having superb cuisine prepared by some of the Bay Area’s top chefs. We are grateful for our participating Chefs, Restaurants, and Wineries.

Chef Lou Zulaica
The Golf Club of Boulder Ridge
1000 Old Quarry Road
San Jose, CA 95123

Chef Lou

 

 

 

 

 

 


 

Chef Louis graduated from the California Culinary Academy in San Francisco and has over 20 years of culinary experience. He completed a six-month apprenticeship under world-renowned master chef Roger Verge at Le Moulin de Mougins in southern France and received a Certificate of Apprenticeship. Some of the highlights of Lou’s career include working at the French Restaurant, Le Saison, at the Fairmont Hotel, being Chef de Cuisine for three years at Cordevalle, in San Martin, CA and serving as the chef and owner of Stratta Grill and Café in San Jose, CA. Lou is currently the Executive Chef at the Golf Club at Boulder Ridge and enjoys sharing his love for fine food with the members.
 
 
 

 

Chef David Nelson
Crunch Catering
1721 Rogers Ave
San Jose, CA 95112

Protégé of Chef Emile Mooser of Emile’s Restaurant, David was perhaps the last apprentice of the local celebrity chef who recently retired this past year. Under Emile’s guidance, David has participated in numerous culinary events, televised food show appearances, and celebrity dinners. In addition, David is also an accomplished artist and professional skateboarder who has traveled the world through his career on his skateboard. David’s newest endeavor, Crunch Catering and Events, has taken hold of San Jose this year as a premier source for Catered Events, Corporate Team Buildings and Cooking Classes.
 
 
 
 
Chef Scott Cooper
Le Papillon
410 Saragoga Avenue
Santa Clara, CA 95129
 

 

Born into a restaurant family, Scott Cooper seemed destined to be a chef from the beginning. Starting as a dishwasher, he moved up to bus boy, prep cook, pantry, line cook and nearly all positions in between on his way to becoming the executive chef of Le Papillon. Along the way, he had the opportunity to work with and learn from the many chefs who worked the kitchens of Le Papillon and its sister restaurant La Foret, where he also worked for eight years.

Chef Cooper credits reading, experimenting and, above all, travel for the development of his style of cooking. He has taken numerous trips to Europe, the Pacific and Asia, which has influenced and broadened his understanding of the world of food as a whole. But his visits to France have proven most inspirational in the development of his cuisine at Le Papillon.
 

 

Master Sommelier Randal Bertao
Los Altos Golf & Country Club
1560 Country Club Dr.
Los Altos, CA 94024

Randall Bertao’s career success as a Master Sommelier comes from many years of study, first hand experience, and love of wine. His introduction to wine came through his grandmother, who made her own wine throughout her life. Randall has accomplished much in his career, being one of only 74 people in North America and 120 worldwide to attain the level of Master Sommelier. 

Randall’s expertise is welcomed by Parcel 104 guests, whether they are wine savvy or novices.  Using his unique talents, Randall assesses his guests' needs based on such considerations as their wine preference, previous experience, and type of meat.  His philosophy is simple: to provide guests with the feeling they have experienced something special by serving them pleasantly, efficiently and with quality wines that complement the entrees.  The Latin phrase, in vino veritas, means in wine there is truth.  Randall’s truthful wine guidance is of an unparalleled vintage.

 

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