Staff


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Executive Chef: Scott Nishiyama


Scott grew up on the island of Maui, Hawaii, the son of a second generation flower grower. As a young boy, he was exposed to the wonderfully fresh produce that his family grew on their farm, and enjoyed daily in their meals. Though cooking and food had always been a passion, he was drawn to a career in the sciences, and spent his undergraduate years at the Massachusetts Institute of Technology pursing a degree in chemistry. Yet, an undeniable urge to be in the kitchen remained.

Soon after graduating, Scott took his first step to becoming a chef, by taking a cooking position at the Hotel Bel Air in Los Angeles. With the guidance of the chef, he soon enrolled at the Culinary Institute of America in Hyde Park, NY. Upon his graduation, he worked in such illustrious restaurants as Cello and Town in NYC. In 2003, when an opportunity to work for Daniel Boulud at restaurant Daniel arose, Scott jumped at the opportunity. After two fruitful years under chef Boulud’s tutelage, Scott was tapped to help open and manage Daniel’s new restaurant at the Wynn Hotel and Resort in Las Vegas, Daniel Boulud Brasserie. This was a tremendous experience, as the hugely successful restaurant attracted many high profile clientele. Yet, when Corey Lee, chef de cuisine of the French Laundry, called one day in need of a chef, Scott couldn’t pass up the offer. He decided to take a small step back and leave the bright lights of the Strip for the picturesque wine country of Napa Valley. Scott credits most of his culinary expertise and inspiration to his time at the French Laundry, working with a highly passionate group of individuals. In 2008, he was led back to the city, when he accepted the chef de cuisine position at the newly completed Yoshi’s in San Francisco. Together with executive chef Shotaro Kamio, they changed the culinary landscape of San Francisco, with their interpretation of modern Japanese cuisine.

Today, as the executive chef of Chez TJ, Scott draws upon what he has learned through his varied and wonderful experiences, to not only create exciting and refined dishes, but also to build lasting memories for anyone who dines in this cozy little restaurant in Mountain View.

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Pastry Chef: Erica Waksmunski-

Born and raised in Virginia, Erica, like many other chefs, was exposed at an early age to home cookery and baking. She and her mother prepared baked goods for everyone in her town from the dentist to the mailman. From November to the first week of December the family kitchen was a flurry of activity. Unlike other chefs though, Erica did not get to enjoy the fruits of her labor. A variety of stomach ailments at an early age rendered her unable to consume any foods that were too acidic, sweet, sour, or chocolatey. These stomach complaints kept her home many days at a time. These days she watched a barrage of cooking shows and took copious notes in a spiral binder which her mother still keeps. The combination of illness and happiness derived from her mother’s kitchen galvanized Erica’s desire to become a pastry chef.

Erica’s passion led her to her first position as a baker in her town for several years before the wanderlust bug bit. In subsequent years she moved around the South holding various restaurant jobs, before attending and graduating from Johnson & Wales University with a degree in Baking and Pastry Arts. After completing an internship with Everest Restaurant in Chicago, Erica received an offer to stay on as Assistant Pastry Chef after graduation. When she received an offer to become Pastry Chef, she left the windy city and cut her teeth at Flyte World Dining and Wine in Nashville creating desert menus and mignardise services.

Whether creating passion fruit chews to delicate bonbons, Erica's creations for Chez TJ are a true reflection of her skill, whimsy, and from time to time, a tribute to her southern roots.

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Sommelier: Gretchen Simms

Gretchen’s experience with wine has spanned eight years, extending from fine wine sales to food and wine pairing. Though largely self-taught, Gretchen is a certified sommelier through the Court of Master Sommeliers and is currently working toward becoming a master sommelier.

Gretchen’s passion for wine was ignited while living in the Napa Valley. Working as a journalist for the Napa Valley Register provided her with a unique opportunity to connect with the region’s world-renowned food and wine culture. The shared experiences of grape-growers and winemakers resonated with Gretchen. A California native, Gretchen was raised in the San Joaquin Valley and has a long-standing relationship with agriculture, which has proved beneficial for advancing her wine knowledge.

Gretchen comes to Chez TJ with a decade of experience working in high-end restaurants. Gretchen’s focus on hospitality was enhanced while working in several destination restaurants in San Francisco, including Kuleto’s on Union Square, Chaya Brasserie on The Embarcadero, Ame in the St. Regis Hotel, and Tataki Sushi Bar in Pacific Heights.

Gretchen earned a bachelor’s degree in journalism from San Francisco State University and continues to live in San Francisco, where she loves to cook and work in her vegetable garden.

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