The Founders

Ted Fleury

Ted Fleury has extensive experience in kitchens up the California Coast. He launched his career at Clae’s of Laguna Beach. Quickly, he went on to hold sous-chef positions at Soleil in Tucson and Michael Mina’s Aqua at the St. Regis in Monarch Beach. He made his move to San Francisco at La Suite Brasserie before leaving to become Tourant at Winterland. Currently he is the Executive Chef at Alembic. Inspired by the local environment, he utilizes Japanese and French techniques that he creatively integrates into his unique and delicious cuisine. Jordan & Ted have worked together throughout their careers, their skills and personalities compliment one another and is evident in their telepathic collective brilliance.

Jordan Grosser

Jordan Grosser has over 13 years of experience and expertise in the culinary industry. His passion and prowess in the kitchen was evident early in his career, assuming the role of sous-chef with Ted at La Soliel of Tucson. Jordan’s career pursuits brought him to San Francisco in 2004 where he worked at Azie. After a stint at Campton Place he left to join Wolfgang Puck’s Postrio where he quickly propelled to the esteemed role of Chef De Cuisine at this San Francisco fine-dining institution. Jordan re-joined Ted as co-executive chefs at Alembic. His foray into entrepreneurial pastures have him serving as a consultant to Kimpton Restaurants, launching Flossa Cheese Company and leading Forage SF’s Wild Kitchen. His warm presence lights up any room and excellent cuisine has been known to invoke ‘slow clap’ ovations.

Matthew Homyak

Matthew Homyak’s friendships with the Stags extends back to high school with Jordan and Ted. He launched his career as a manager with Tiffany & Co. in Chicago & Manhattan before returning to San Francisco. For five years he learned the fundamentals of management and customer service at this storied firm. Inspired by new opportunities in the green economy he decided to change careers and transition into clean tech and sustainability. He earned his MBA at Presidio Graduate School. Along the way he has worked on renewable energy development in Nicaragua and consulted for the City of Berkeley, Off the Grid, Mission Motors, NASCAR & Hara. His appreciation for sustainability, celebration and food brought him to Stag Dining Group.