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About SDG

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The Stag Mission

spacer Stag Dining pledges to provide creative cuisine that is locally sourced and delivered with a flair in an environment that is welcoming, warm and fun. Pretension is checked at the door along with the coats.

We aim to provide a sophisticated (but not stuffy) dining experience that incorporates our passion for creativity, sustainability, eclecticism and our joie de vivre.

Come for a great meal, leave with an unforgettable experience.

What Is In A Name?

spacer After some serious mustache twisting the five founders of Stag Dining decided that the stag embodied the essence of who we are as a collective group. The five friends share a love for hunting and conservation and believe that the Stag is a symbol of purity of the natural world. Stag also seemed appropriate because despite their collective charm each member is unmarried. Lastly, Stag Dining wants to create a dining environment where individuals can come Stag or with friends to a Clandestine Dinner and forge new friendships and share a communal passion for food at the table.

 Sustainability
spacer Stag Dining Group is dedicated to making sustainable decisions for our venue, decor and the food that we choose for our clandestine dinners. Sourcing that emphasizes the beauty and bounty of the Bay Area is just one step we are taking to ensure we have a smaller footprint than a traditional brick & mortar restaurant. Stag Dining supports a growing network of local organic farmers that are utilizing best practices that benefit their products and the planet. We have also committed that each dinner is a zero-waste/landfill free event. We believe these decisions ensure we are delivering a quality product to the table, creating an overall positive dining experience.

 Clandestine Dining Explained
spacer Clandestine dinners, underground dinners, and secret supper clubs are all creative ways to approach the dining experience. Our dinners are hosted in unique locations from homes to warehouses to lofts. Often the location is not provided until the day of the event. Without the constraints of a traditional restaurant, chefs can experiment and have a more direct relationship with the diners at these events. Underground dinners typically attract adventurous patrons that are looking for a unique culinary experience in a setting that is more social than your typical restaurant. Communal tables ensure that good conversation is as important to the experience as the food.

 Co-Founders

Emory Al-Imam
spacer Emory Al-Imam grew up in an Iraqi & Polish-American household with an appreciation for food and the arts. He attended the University of San Francisco and San Francisco State University, attaining a Bachelor’s & Master’s degree in Computer Science. Emory is an established musician and singer who plays guitar, saxophone, and violin. He is also the keyboardist for the 7-piece organic hip-hop band, The Feed. After leading Adobe’s Flash Mobile team, he forged a path into entrepreneurship by launching the technology company, Swagger Inc, that focuses on iOS (iPhone & iPad) applications. His passion for uniting art, food and human connection led him to Stag.

Ted Fleury
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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

spacer 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
spacer Matthew Homyak’s friendships with the Stags extends back to high school with Jordan and Ted. While attending the University of San Francisco, he met Emory & Anil. 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, One Block Off the Grid, Mission Motors & Hara. His appreciation for sustainability, celebration and food brought him to Stag Dining Group.

 Anil Margsahayam
spacer Anil Margsahayam is a Bay Area native who attended the University of San Francisco to earn a degree in Psychology/Pre-Med. While seeking his degree, his love for art and the theatre led him to become a full time actor. These pursuits led him to a Broadway tour, national commercials, film, and regional theatre work, including two years at the Oregon Shakespeare Festival. He is also a writer, singer, producer, and now, an entrepreneur. He balances his acting career and home in LA (where he unabashedly wears his Giants hat) with his responsibilities at Stag Dining Group. His ability to create, entertain and orchestrate shines through. On this new stage Anil has quickly found his footing and points out that dining and the stage are both theatre.

 

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