Michael Maydeck
Having been surrounded by the restaurant industry from a young age, Michael found his home in the kitchen. Growing up, he was constantly immersed in the hustle and bustle of restaurants, fascinated by the energy and creativity that fueled each service. Bothering the chefs and cooks at his mother’s workplace, he could often be found roaming around the kitchen, tasting dishes, asking questions, and absorbing all that he could. One of his first formal jobs was working front of house, where he gained valuable insight into hospitality and customer service. However, his time spent observing and assisting in the back of house soon made it clear that the kitchen was where he truly belonged.
Despite his deep love for cooking, Michael pursued studies in Psychology and Economics, exploring different avenues before ultimately being drawn back to the restaurant world. Upon his return from living abroad in Hungary in 2017, he stepped into Orchard City Kitchen one night for a quick snack. The professionalism, the energy, and the ambition of the team stood out in a way he had never experienced before. It was clear that this was more than just another restaurant—it was a place where he could grow, challenge himself, and refine his craft. What started as a simple visit quickly turned into something more meaningful, as Orchard City Kitchen became a second home to him, solidifying his commitment to the culinary industry.
Allen Isik
Chef Allen Isik, a native of Istanbul, brings a lifetime of culinary expertise and a deep passion for Greek cuisine to Barbayani Greek Taverna in Los Altos. With a background helming the kitchens of several renowned restaurants—including his most recent role at Nemea Greek Taverna in San Jose—Chef Isik is known for his masterful preparation of lamb chops, branzino, and octopus.
Growing up in a family that owned a Greek taverna, Allen developed an appreciation for fresh, high-quality ingredients and hands-on hospitality. He not only curates an authentic menu featuring traditional dishes like moussaka, souvlaki, and seafood platters but also ensures every guest enjoys a warm and memorable experience. Often seen mingling with diners, he takes pride in personally sharing the stories behind his dishes.
As both the executive chef and co-owner of Barbayani, Allen’s vision extends beyond the kitchen. His dedication to authenticity is reflected in the restaurant’s imported Greek spices, fresh Mediterranean seafood, and carefully selected wines straight from Greek vineyards. With a welcoming atmosphere, live music, and a menu rooted in tradition, Chef Isik has created a dining destination that transports guests straight to the Greek Isles—one dish at a time.
Vaibhav Sawant
Chef Vaibhav Sawant is the culinary mastermind behind Santana Row’s Fitoor Indian Grill and Lounge, where he seamlessly blends Indian flavors with California’s finest ingredients. With a career that began in Mumbai at the prestigious Ambassador Hotel, Chef Sawant honed his skills through years of experience in high-profile kitchens, including his time at Masala Library and Farzi Café under the legendary Jiggs Kalra. For over 17 years, Chef Sawant has dedicated himself to a singular pursuit: preserving and sharing the true, unadulterated flavors of India’s vast culinary landscape.
His global perspective was shaped by five years as a chef aboard luxury cruise ships, where he mastered the art of keeping menus exciting and innovative for thousands of passengers. This experience translates into his creative plating and modern approach to Indian cuisine at Fitoor. Under Chef Sawant’s masterful guidance, Fitoor transcends the ordinary where each dish is a meticulously crafted expression of India’s rich heritage, presented with artistry that elevates the dining experience to an art form.
Since opening Fitoor, Chef Sawant has continuously evolved the menu, ensuring each dish delivers a unique and unforgettable dining experience. Whether it's a refined take on street food or an indulgent Jaffna lobster tail with miso mousse, his creations reflect his philosophy—cooking isn’t just a profession; it’s his passion, hobby, and way of life.
