Andrew "Shito" Thai
Humble roots built the foundation for Chef Andrew Thai’s culinary career. Whether as a Barista at Crema Coffee or Catering Manager at Specialty’s Cafe - where he received his first taste of the kitchen life - Chef Thai was inspired by cooking and hospitality, eventually finding his way to working with some of the best chefs in the country.
His formative years were spent in the kitchens of Michael Mina, under the tutelage of Chefs Michael Rafidi and Mario Beabraut, where he learned leadership and crafted his talent for butchery and the art of the perfectly cooked steak. At Bourbon Steak in Santa Clara, Chef Thai rose to Executive Sous Chef, helping to execute 1000-person tailgate parties at Levi’s Stadium, Steph Curry’s Birthday Bash, and Super Bowl 50.
As the Executive Chef for Be.Stéak.Ă, Chef Thai manages daily kitchen operations and leads the team of cooks and stewards to achieve excellence on a daily basis. He develops new and delicious items for the menu and is constantly searching for ways to enhance the guest experience.
Rohit Kumar Behera
Chef Rohit Kumar Behera is an award‑winning, globally trained Indian culinary professional redefining modern Indian cuisine in California. With a decade of Culinary experience across luxury hotels in India, high‑performance kitchens in Dubai, and now as leading chef at JAKS Santa Clara, he brings precision, innovation, and bold flavor engineering to one of the Bay Area’s most dynamic Indian dining concepts.
A finalist in The Favorite Chef Competition (USA, 2025) Hospitality Excellence Award Finalist Chef de Partie of the year 2022(Dubai, UAE) and Pro Chef Middle East nominee 2019 (UAE), Rohit is recognized for his disciplined technique, creative menu development, and his ability to translate Indian heritage into contemporary, guest‑driven culinary experiences. His work reflects a chef who leads with craft, consistency, and a clear, forward‑thinking culinary vision.
Mariano Zasso
Chef Mariano Zasso is an Italian-born Head Chef with over 14 years of international experience, currently leading the kitchen at Locanda Sorrento in Silicon Valley. His career spans from traditional Italian pizzerias to luxury hospitality environments, including a 4-star superior resort in Sardinia and the iconic Villa Casa Casuarina in Miami, where he oversaw the pasta section in high-volume fine-dining service.
He is known for blending classic Italian technique with contemporary presentation, and he specializes in fresh pasta, seafood, and Mediterranean cuisine while excelling in kitchen leadership, menu development, cost control, and team training. Under his direction, Locanda Sorrento has earned Top 3 restaurant recognition in the area, two Gambero Rosso forks, and the “Boss of Sauces” award in San José.
