Berkeley Supper Club began in August 2023 as a series of intimate private dinners centered on thoughtful, ingredient-driven food. In 2025, we formally organized as a 501(c)7 social club to support the growing community around the table.
To join us, follow our Substack and RSVP on Luma. Spots are limited—it’s a club, after all. (view our bylaws)
Our signature experience. Monthly dinners hosted in rotating spaces across the Bay Area that bring together 40–80 guests around a shared table. Expect thoughtfully plated courses, natural wines, and an atmosphere of warmth and community.
Suggested donation: Sliding scale pricing
($60 community / $90 standard / $120+ supporter)
A more intimate and elevated version of the supper club. With fewer guests and more complex courses, these dinners explore deeper storytelling, technique, and seasonal experimentation. Best suited for smaller groups or special occasions. Dream up your next dinner by writing to hello@berkeleysupperclub.org.
Suggested donation: Higher tier; limited seating
We adapt the Berkeley Supper Club experience to custom events for teams, clients, or creative gatherings. Whether you’re planning a staff party, a multi-course dinner, or a retreat, we’ll work with you to design a memorable menu and experience. Write to hello@berkeleysupperclub.org to inquire.
Pricing: Based on scope and needs
Berkeley Supper Club plans each dinner around confirmed guests. Every seat represents purchased ingredients, reserved space, and volunteer time. We use Luma for event registration: https://luma.com/berkeleysupperclub
Registration typically closes the Wednesday before each event so we can finalize our guest count and prepare accordingly (assuming the dinner is not sold out earlier).
More than 72 hours before the event: Full refund available upon request. The more notice you give us, the better.
Within 72 hours: Generally non-refundable.
No-shows: Non-refundable.
If something unexpected comes up, please reach out as soon as possible. Life happens, and we try to balance compassion with sustainability so we can continue hosting these dinners for the community.
Berkeley Supper Club is a community project, not a business, and we do not profit from these dinners. Your ticket helps cover:
Ingredients and beverages
Prep kitchen and event space rental
Event insurance
Reimbursement for volunteer contributors
We use a sliding-scale model to keep the dinners both sustainable and accessible:
$60 — Community: A subsidized rate to help keep the table open to all.
$90 — Standard: Covers the full cost of the event.
$120+ — Supporter: Helps fund future meals and make space for community-rate tickets.
The current minimum suggested ticket price is $60. This was originally supported by Mem Global’s MHWOW program (formerly Moishe House), and we’ve now grown to the point where we can maintain this pricing independently.
Trades, Bitcoin, or two sheep for one wood? Feel free to reach out about unconventional payment methods — we’re open.
Thank you for supporting this small, community-driven table.
Head Chef & Founder of Berkeley Supper Club. Stagiere at the Cultured Pickle Shop. Event Chef for A Fork Full of Earth Organic Catering. Former stagiere at Chez Panisse. Learn more at his website.
Chef in Residence. Prep and Event Chef for A Fork Full of Earth Organic Catering. Michelin-Trained at Madcap in San Anselmo. Stagiere at the Cultured Pickle Shop.
Flow Coordinator & Sous Chef. General Manager at A Fork Full of Earth Organic Catering.
Commis & Resident Artist. Tal is a trained glassblower, a commis with restaurant roots, and one of our resident artists. He brings precision, creativity, and deep care to every supper.
Prep, Pastry, & Event Chef. One of our most dependable volunteers. Also an Event Chef for A Fork Full of Earth Organic Catring.
Prep Chef & Team Mom. Prep and Event Chef for A Fork Full of Earth Organic Catering. Over a decade of restaurant & catering experience all over the world!
Prep & Pastry. Works with fine and estate jewelry. Lifelong experience with Sephardic cuisine.
Residence Artist & Fermentation Specialist. Performance and visual artist exploring embodiment, fermentation, and myth. MFA from UC Davis. Former fellow at Headlands Center for the Arts. Stagiere at the Cultured Pickle Shop. See more of her work at: whitneyvangrin.com
Service & Pastry. Server at Madcap. Part-time Pastry Chef at Voyage Wine Bar. Experience in Northern California wine tasting rooms and with the UC Davis Viticulture & Enology crew. Staff at UC Berkeley’s Criminal Law & Justice Center.
Prep, Pastry, & Event Chef. Berkeley-born chef and founder of Daffodil Projects, a pop-up and culinary research project exploring Southern foodways through biodiversity, migration, and plant-forward cooking.
Service. David Korman is a hospitality professional and photographer based in the Bay Area. With nearly two decades of experience in front-of-house catering and event production, he brings a calm, capable presence to our gatherings.
Chocolatier. Berkeley-based artist and founder of Flying Noir, where she creates micro-batch artisan chocolates that combine fine ingredients with hand-painted, art-inspired designs.
Prep & Event Chef. Founder of Bean Supporter, a Bay Area project promoting heirloom beans and regenerative agriculture through pop-ups, collaborations, and community cooking.
Prep & Event Chef. Experience managing kitchens and a love for seasonal California food
Prep & Event Chef. Bay Area special educator and lecturer at San Francisco State University. Childhood experience in kitchens.
Note: This list reflects some of the volunteers and partners who have made Berkeley Supper Club possible. Many more people have contributed over the years, and we’re thankful to everyone who has helped bring an event to life.