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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.
Volunteer Staff
Volunteer Staff
Alon
Alon
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.
Asher
Asher
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.
Benjamin
Benjamin
Flow Coordinator & Sous Chef. General Manager at A Fork Full of Earth Organic Catering.
Tal (Right)
Tal (Right)
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.
Nanne
Nanne
Prep, Pastry, & Event Chef. One of our most dependable volunteers. Also an Event Chef for A Fork Full of Earth Organic Catring.
Mimi
Mimi
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!
Whitney
Whitney
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
Ella
Ella
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.
Ateret
Ateret
Prep & Pastry. Works with fine and estate jewelry. Lifelong experience with Sephardic cuisine.
Finn
Finn
Prep Chef & Bar Manager. Bartender for A Fork Full of Earth Organic Catering. Michelin-Trained at Madcap in San Anselmo.
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.
Community Partners
Community Partners
Pricing Transparency
Berkeley Supper Club is a community project, not a business. We do not profit from these dinners. Your ticket primarily supports:
Ingredients and beverages
Prep kitchen and event space rental
Event insurance
Reimbursement for volunteer contributors
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 was initially made possible through support from Mem Global’s MHWOW program (formerly Moishe House), which provided a per-guest stipend. We’ve since grown to a 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.
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.
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