Tony Ferrari

Tony Ferrari

Tony Ferrari was inspired to become a chef during his first kitchen job at age 13, washing dishes and making fresh pasta after school. He later graduated from culinary school at Johnson and Wales University, and worked at a variety of notable Miami restaurants before travelling to Europe to learn about old world technique and culinary traditions. Ferrari then received a James Beard and Jean Louis Palladin Foundation grant to travel to Thailand and study holistic farming and cooking. In 2009, the Cincinnati-born chef settled in San Francisco, finding work at highly regarded restaurants like Acquerello and the Velvet Room, before branching off to begin Hillside Supper Club in 2012 with former culinary school classmate, Jonathan Sutton.

Jonathan Sutton

Jonathan Sutton

Jonathan Sutton grew up on the San Juan Islands in Washington State’s Puget Sound surrounded by sustainable farming and an appreciation for whole, natural foods. After graduation from Johnson and Wales University, he spent time in respected kitchens in Miami, Chicago, Oregon, and Washington D.C., before moving out to San Francisco to assist Michelin two-star chef, Michael Mina, open his flagship restaurant in the famous Aqua space. Then in 2012, Sutton linked back up with Tony Ferrari, friend and former culinary school classmate, and together they opened Hillside Supper Club in San Francisco’s Bernal Heights neighborhood.

Austin Ferrari

Austin Ferrari

Austin Ferrari’s passion for food, wine, and hospitality began during his first job washing dishes at just 10 years old. Knowing he’d found his calling, at 17 Ferrari travelled to Italy to immerse himself in the country’s culture and cuisine before relocating to San Francisco to assist his brother with Hillside Supper Club during the pop-up phase. At that time, he simultaneously worked at Chez Panisse under acclaimed maître d and wine director, Jonathan Waters. Today, as Hillside Supper Club’s general manager and beverage director, Ferrari takes great care cultivating the restaurant’s wine list and ensuring each and every diner feels welcomed and at home.