AMY VOISENAT

(Executive Chef, Owner)

Amy Voisenat is from El Paso Texas. She lived there for a majority of her time working in her fathers' steakhouses since the young age of 9. Amy worked her way through every position from dishwashing to accounting, while attending the University of Texas at El Paso. In 1996, she moved to San Francisco to attend the nationally acclaimed California Culinary Academy, where she graduated in 1998.

Since then she has learned from the best chefs in the world in such well know San Francisco restaurants as: Val 21 (line cook), Farallon (internship), MC2 (Pantry chef) and Caf Kati (Chef de Cuisine).

Amy was the Executive Chef of Curve Bar and Restaurant in 2001-2002, where Best of San Francisco Magazine named her food Best American Bistro.

Amy worked as an opening consultant for the Kimpton Groups, Sky Hotel/39 Degrees in Aspen Colorado, where she was the hosting Chef for the World famous "Aspen Food and Wine Festival", attended by many Foodnetwork and well known Chefs such as Wolfgang Puck, Martio Batali, and Emeril Lagassi.

Upon her return to San Francisco she worked as opening consultant for her friend and colleague Justine Miners, popular, RMN restaurant in the Haight. She then went on to be the Executive Chef at Catch restaurant, and presently, Thirsty Bear Restaurant, both in San Francisco.

Each of these experiences has contributed to her unique ability to create and develop international and fusion cuisine with an eye toward great local and seasonal ingredients.

She also participated in many charity events including: Project Open Hand, Share Our Strength, and Maitri, a benefit for a hospice for people living with Aids.

Amy has already been active in the Alameda community. She most recently was a volunteer judge for the 2nd Annual Ultimeat Festival "Iron Chef type Cooking Contest" for The Three Time, Alameda's State Champion Ultimate Frisbee team, "Darkmeat". (Her niece and nephew, Nick and Marisa Rafter, are team members)

Amy had designed a menu of "American Tapas". She takes foods we love, and creates them with gourmet local and seasonal ingredients. The menu features, house made sausages, grilled Artichokes, Dungenness Crab, all with house made sauces. For dessert there is Profiteroles (mini cream puffs) with banana whip cream & chocolate sauce, etc.

The Hobnob will be a destination place for foodies, and for those desiring a relaxing evening of delicious food, games and specialty drinks.