Founded in August 2023, Berkeley Supper Club hosts small, intimate private dinners to bring people who love food together over thoughtful, ingredient-driven meals.
To join us, reserve via Google Form (one form per guest). Spots are limited – it’s a club, after all. Details for each dinner are shared with participants ahead of time.
Head Chef & Founder of Berkeley Supper Club. Stagiere at the Cultured Pickle Shop and Chez Panisse. Event Chef for A Fork Full of Earth Organic Catering. 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.
Prep Chef & Bar Manager. Bartender for A Fork Full of Earth Organic Catering. Michelin-Trained at Madcap in San Anselmo.
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—and we’re lucky to call him a dear friend.
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!
Artist in Residence & 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. Works with fine and estate jewelry. Lifelong experience with Sephardic cuisine.
Pricing Transparency
Berkeley Supper Club is not a business, and we do not profit from these events.
Your ticket primarily pays for ingredients and a small stipend for those assisting us in the kitchen, to defray the costs of travel and compensate them for their time. If there is any money left over – and, so far, there has never been any money left over – we will use it towards buying ingredients and equipment for future dinners.
As our costs fluctuate, we adjust suggested donations to ensure we can continue offering exceptional food. However, we are committed to keeping dinners accessible. We’re using a sliding scale model to help keep this project sustainable and inclusive:
$60 – Community: A subsidized rate to help make supper club accessible.
$90 – Standard: Covers the full cost of ingredients, drinks, and prep time.
$120+ – Supporter: Helps fund future meals and make space for others to attend at the community rate.
The current minimum suggested ticket price is $60. This is only possible thanks to the support of Mem Global’s MHWOW program (formerly Moishe House), which provides a $15 per person stipend for up to 18 guests.
If you wish to make a financial contribution on top of your ticket purchase, here is a link to our kitchen wishlist/registry. We really appreciate it!
Trades, Bitcoin, or two sheep for one wood? Feel free to reach out about unconventional payment methods — we’re open.
We will be thoughtful and transparent with any pricing changes and remain committed to offering incredible value.
Thank you for supporting this small, community-driven project.