Growing up in the Bay Area, Chef John Alvarez discovered his passion for food at a young age. At just 12, he earned the nickname “tortilla boy” while working at his family’s restaurant, Plaza Garibaldi. Starting as a dishwasher, John got his first taste of kitchen life, quickly realizing that his passion extended far beyond cleaning – he wanted to cook.
Over the years, John honed his craft, working alongside Michelin-awarded chefs such as Michael Cimarusti at Providence in Los Angeles, a two-Michelin-starred establishment renowned for its innovative seafood-focused tasting menus. He also worked with Michael Tusk at Quince in San Francisco, a prestigious three-Michelin-starred restaurant celebrated for its Italian-inspired fine dining and seasonal, farm-driven cuisine. Additionally, John gained valuable experience at Gwen in Hollywood under Curtis Stone, a one-Michelin-starred restaurant that emphasizes full-animal butchery, primal cuts, house-made pasta, and expertly crafted charcuterie.
Driven by a desire to reconnect with his roots, John sought out his culinary idol, Chef Rick Bayless. After immersing himself in Bayless’ work—reading his books, watching his PBS series, and listening to his podcasts—John moved to Chicago to train at Bayless’ Leña Brava, where he spent two years mastering modern moles, vibrant salsas, wood-fire cooking, and classic Mexican pastries
Today, Chef John Alvarez shares his expertise by tailoring personalized menus for his guest, balancing their preferences with a deep respect for the ingredients and creating unforgettable dining experiences.
A San Jose native, Chef Eric discovered his passion for food and cooking at an early age. Being a first generation Mexican-American, sad to say, came with a handful of challenges. Standing in line at food banks after school and financial struggles. Brought a great appreciation for food and the art of cooking. At the age of 10, Eric was writing menus and waking up early to watch “Great Chefs” on PBS. Watching chefs such as Martin Yan, Eric Ripert, & Jamie Oliver only solidified in Erics mind that he wants to be a chef.
After graduating from high school, Eric attended the Mission College Hospitality Managment Program. By good fortune, that is where Eric and John first crossed paths. He then went on to hone his skills at many fine-dining establishment throught the South Bay. He started out in San Jose working at the Silver Creek Country Club as well as, Black Sheep Brasserie. Eric then went on to work at Michelin Starred Chez Tj, Mountain View, California for 3 years. Then at the age of 23, Eric obtained his first Sous-Chef job at The Lexington House in Los Gatos. After Los Gatos, Eric went back to Mountain View to work at The Emerald Hour and helped open Broma, both restaurants inside the Sashi Hotel. Eric Rubio is now the Chef & Co-Founder of “Five Course Provision”
Chef Mikey Rancho is a talented culinary artist with a deep passion for pasta and a strong connection to his Filipino roots. Growing up surrounded by the rich flavors of classic Filipino dishes, Mikey developed a love for cooking that led him to pursue formal training at the International Culinary School at the Art Institute.
With a refined palate and a creative approach to cuisine, Chef Mikey excels at blending traditional techniques with modern flair.
At 5 Course Provisions, Chef Mikey’s diverse culinary background and expertise shine through in every dish he prepares. Whether it’s a private dinner, a wedding celebration, or a corporate event, Chef Mikey is committed to creating a dining experience that is both unique and unforgettable.
We are proud to have Chef Mikey Rancho as part of our team, where his passion for food and commitment to excellence elevate every event.
Chef Rafa Cardenas was born and raised in Silicon Valley. After Graduating High School Rafa Attended Le Cordon Bleu in San Francisco, CA. It was here where Rafa fell in Love with Freshly Baked Bread and Hand Rolled Pasta. Since Then Rafa has Spent Time Working under the tutelage of Chef Jeffery Stout (Orchard City Kitchen) & Chef Jarad Gallagher (Chez TJ). On his free time, Chef Rafa Enjoys spending time at the Mountain View Farmers Market in search of peak produce. He also enjoys fishing for sustainable Fish.
Diana has a Bachelor’s Degree in Business Administration and spent several years as an educator in the Berkeley Unified School District. She believes education is important and although she’s curated hundreds of events, she decided to take her experience even further, by becoming a Certified Event Planner.
Diana is recognized within the event industry for her calm and pleasant demeanor. Her goal is not only for clients to enjoy the planning and day-of experience but also, for all vendors involved to enjoy the process as well. Her “eagle eye” attention to detail and willingness to go above and beyond, is what makes planning an event with Diana such a delight!
Alfredo Alvarez has always had the drive to be the very best at everything he puts his dedication into. At a very young age, business, especially the hospitality industry was something he had a strong passion for. Traveling around Europe and Mexico experiencing the best cuisines the world had to offer he decided to partner up with his sister and start a full service Mexican restaurant called Plaza Garibaldi.
Over the year’s the restaurant flourished and became well recognized throughout the San Jose community in heart of the Bay Area. The success of the restaurant would eventually lead to the purchase a venue which established the catering division of the business.
He has helped restaurants design their menus, architecture and put together full staffs to get the doors opened and ready for the 1st days of business.
Alfredo has catered thousands of events throughout his career working with celebrities, CEO’s, business owners, politicians, families, couples etc. to help create memorable events for them. He has the skills and patience to execute any type of event whether it a small wedding or a large corporate event you can rest assured that I will make everything perfect for you.