California Culinary Academy Inc.

A globe-trotting chef whose culinary experience spans two continents, Jonnatan Leiva brings a blend of refined technique and international perspective to Jack Falstaff. As Executive Chef, Leiva lends his creative, yet discerning eye to the ever-changing menu of fresh local dishes, in addition to managing all aspects of the restaurant's kitchen operations. Leiva became interested in cooking while watching his grandmother prepare her authentic Spanish cuisine as a boy. Impressed by the love that she put into it, he soon realized that this passion translated into the flavors of each dish. He also realized how food managed to bring people together which, in addition to his love of eating, inspired his training in the culinary arts. Leiva's style focuses on clean, crisp, balanced flavors and keeping the purity and integrity of each ingredient. He enjoys creating a balance of salty, sour, sweet and bitter and equates each dish to a canvas where he can let the flavors speak for themselves. A veteran of such esteemed restaurants as La Palme D'Or at the Biltmore Hotel in Coral Gables, Florida; Apicious and Les Elyssees Hotel Vernet in Paris; Union Pacific in New York; the Ruby Room in Boston; and Fifth Floor, Grand Cafe and Redwood Park in San Francisco, Leiva has learned the art of cooking from some of the world's masters. Flavored by his travels, but rooted in his formal training at the California Culinary Academy, Leiva's distinctive and dynamic style is sure to dazzle the palates of Jack Falstaff diners.

Chef Kai Peyrefitte, is currently the Executive Chef at the San Diego Convention Center Concourse and Civic center. His culinary career started at the age 13 as a dishwasher. During his high school and college years, he worked his way through the ranks of both the back and front of the house. Upon gratuation from the Culinary Academy in San Francisco in 1993, he focused his attentions to management, his personal chef business, and being an Chef instrutor at the California Culinary Academy's San Diego campus. Kai was an appretice for Team California in 2000 in Erfurt Germany. Chef Peyrefitte also hold the postion as Vice President to Team California 2004.

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Steven has personally sold over 500 restaurant, bar/or club businesses since 1996. (see the section titled Restaurants Sold). His real estate experience also includes sales, acquisitions and management of numerous properties throughout California including single family homes, apartments and hotels. Prior to starting Restaurant Realty Steven had over 20 years of restaurant experience and was President and Chief Executive Officer of Zim's Restaurants, which was one of the largest privately owned restaurant chains in the San Francisco Bay Area. Steven is a graduate of the University of San Francisco's School of Business Administration and Cornell University's School of Hotel Administration and holds a State of California College Teaching Credential and California State Real Estate Brokers License. Steven has taught management courses at San Francisco City College Hotel and Restaurant School and the former School for Hotel, Restaurant and Institutional Management at Golden Gate University. Steven has been a regular guest lecturer at the California Culinary Academy (CCA) in San Francisco for several years, and is a member of the Golden Gate Restaurant Association, Cornell University's Hotel Society, Cornell University's Real Estate Council, California Association of Business Brokers (CABB), and the International Business Brokers Association (IBBA). Steven also chairs a monthly community homeless lunch program in Marin County.