Executive Chef/Partner Jim Stump, has been working in the food service business since he was 15. A graduate of the California Culinary Academy, Stump has worked at some of the Bay Area’s most acclaimed venues including San Francisco’s Fleur de Lys, Santa Clara’s Birk’s Restaurant, and Saratoga’s Le Mouton Noir.
In 1992 Stump joined Andy Pavicich, Jr. in opening the highly successful Los Gatos Brewing Company. In 1997, they capitalized on their success and developed and opened A.P. Stump’s, a 15,000 sq. ft. American chop house restaurant.
In the summer of 2012, amidst heavy anticipation, Stump and Brian Nicholas opened The Table, a 60-seat, urban neighborhood restaurant focused on seasonal ingredients, hand-crafted cocktails and progressive wines. “I wanted to get back to the basics of great cooking,” Stump explains, “I wanted to be more in touch with the ingredients and return to what excited me about food.” Including his work in the kitchen, Stump is involved in numerous charities, including VIA and Catholic Charities. He has also served on the board for the March of Dimes’ Silicon Valley Chapter and is the founder and lead star chef for its “Celebrity Chefs & Master Vintner’s” gala.
Chef de Cuisine
At an early age, Chef de Cuisine Anthony Jimenez was inspired by his mother’s kitchen, watching her make enchiladas. “The aroma of the spices was intoxicating,” he describes, “I was hooked.” A graduate of the Professional Culinary Institute, Jimenez has been working in restaurants since the age of 15. In 2001 he joined the team at E & O Trading Co. and over the next 4 years helped them expand, establishing outlets in Larkspur, Honolulu and Maui. During his career he has also had the opportunity to influence several more of Silicon Valley’s most respected kitchens, including Bradley Ogden’s Parcel 104 and Emile’s.
In 2012, Jimenez was recruited to lead the culinary team at The Table, a new 60-seat, urban neighborhood restaurant focused on seasonal ingredients, hand-crafted cocktails and progressive wines. As chef de cuisine, Jimenez works directly with local farmers to source the best ingredients for the seasonal menu.
Jimenez describes his cooking style as playful, yet simple and honest: “I believe that if you know your source and treat the product with respect, you’ll get the most out of it.”
General Manager/Partner, Brian Nicholas, has spent the last 14 years in the hospitality industry. His introduction to the restaurant business came as a busboy for the historic Slocum House Restaurant—an intimate, 100-seat restaurant tucked away in the quaint, Northern California town of Fair oaks.
A recent graduate of the Court of Master Sommelier’s rigorous Advanced Sommelier Exam, Nicholas has lead the beverage and service programs at several well known Silicon Valley restaurants including Bradley Ogden’s Parcel 104, Village California Bistro & Wine Bar and A.P. Stump’s. In the summer of 2012, amidst heavy anticipation, Nicholas and Restaurateur Jim Stump opened The Table, a 60-seat, urban neighborhood restaurant focused on seasonal ingredients, hand-crafted cocktails and progressive wines. “I’m excited to be a part of a project with so much passion and creativity behind it,” Nicholas explains, “it’s unlike anything this area has seen before.” Nicholas is also active in local charities, helping to plan the March of Dimes’ “Celebrity Chefs & Master Vintners” gala and the Cystic Fibrosis Foundation’s “Uncork the Cure” event.