Team

Anthony Secviar

Chef / Owner

Chef Anthony Secviar honed his culinary skills in the iconic Michelin ‘3-star’ kitchens of Akelare, El Bulli, and The French Laundry. A graduate of the California Culinary Academy and inspired by the forward-thinking kitchens of Spain, Anthony moved to San Sebastian to stagiaire at Akelare in 2004. He then worked as Sous Chef at Kokotxa for 12 months before leaving the Basque region to work in the kitchen at Ferran Adria’s groundbreaking El Bulli, where he spent the entire 2005 season.

Anthony returned to the United States as Chef de Partie at The French Laundry. Quickly promoted to Sous Chef, Anthony spent six years with Thomas Keller. While leading one of two kitchen teams at the restaurant, Anthony was responsible for the conception, preparation and execution of the Chef’s tasting menu.

Most recently, Anthony commanded the position of Chef de Cuisine at Addison at The Grand Del Mar Resort, Southern California’s only Mobil “5-Star” and AAA “5-Diamond” restaurant from 2011-2016.

Dennis Kelly, MS

Master Sommelier / Owner

Master Sommelier Dennis Kelly has more than 35 years of experience in the food & wine industry. As the Head Sommelier of The French Laundry, he led one of the premier wine & spirits programs in the world for nearly a decade.

Wine & Spirits Magazine called Dennis the “Best New Sommelier” in 2010 and in 2012 he became the 191st person worldwide to earn the Master Sommelier Diploma from The Court of Master Sommeliers.

Dennis has been featured in The World of Fine Wine, Wine Spectator, Wine & Spirits, Food Arts, Robb Report and Art Culinaire, and has written published articles for The World of Fine Wine, Finesse Magazine, Decanting Napa Valley, and Decanting Napa Valley: The Cookbook.

Patrick Hagerman

General Manager

Born into a US Navy family, Patrick Hagerman had a childhood enriched by diverse experiences.  His journey taking him from Hawaii, to Monterey, then to Spain before settling back down in the Bay Area.

His culinary odyssey began in the kitchen of his grandmother, Betty, who first taught him to bake chocolate chip cookies and his time with her ignited his passion for food.  He enrolled in Le Cordon Bleu Culinary School, and had an externship at the renowned Restaurant Gary Danko in San Francisco, before graduation from culinary school.

Patrick was then offered an opportunity to work for legendary Chef Thomas Keller, first in the kitchen at Ad Hoc in Yountville, followed by four years as the Culinary Liaison of the iconic The French Laundry.  His time at The French Laundry was a transformative chapter in his culinary journey, which left an indelible mark on his professional ethos.

After working outside of California for a few years in Texas and New Mexico, he returned to the Golden State in 2020.  Shortly after that, Patrick started with us at Protégé where he now oversees service as our General Manager.

Jeremy Wayne

Chef de Cuisine

Growing up in Pacifica, California, Jeremy Wayne was exposed to the vast culinary options the Bay Area had to offer. He spent many Sunday mornings at the local farmers’ market helping his mom pick out produce.

He began his professional career as a prep cook at a cafe in San Diego. He was immediately drawn to the detail and focus of a professional kitchen.

After studying culinary arts in San Francisco he began working under Chef Roland Passot at La Folie. From there he progressed to Chef De Cuisine and was recognized by the James Beard Foundation as a semifinalist for Rising Star Chef.

Upon leaving La Folie he traveled and gained experience in some of the top restaurants around the world including Quay in Sydney, Australia and The Willows Inn on Lummi Island. Most recently he was part of the opening team at SingleThread under the direction of Chef Kyle Connaughton. While there he helped the restaurant earn two Michelin stars in their first year. Being drawn by the same vast culinary offerings, Jeremy returned to the Peninsula where he once called home.

Dhali Cruz

Pastry Chef

Originally from Lima, Peru, Dhali Cruz honed her pastry skills at Le Cordon Bleu before interning at the prestigious Country Club Lima Hotel. She later moved to the U.S., gaining invaluable experience working at the Ritz Carlton in Miami. In 2020, Dhali relocated to the West Coast to further refine her craft, working at the at the renowned Patisserie, Masion Alyzee where she quickly propelled to second-in-command.

In the fall of 2023, Dhali joined the Protégé team and took full control over all pastry production, including the reintroduction of the beloved tart-trolley. As Pastry Chef, Dhali uses her experience and thirst for knowledge to continue to grow and evolve the pastry program in both the lounge and dining room menus.
Outside of the kitchen, Dhali enjoys exploring farmers’ markets for unique ingredients and spending time on the beaches of Pacifica, often hunting for sand crabs.

Mischa Chong

Sous Chef

Mischa Chong’s culinary passion was nurtured in her father’s restaurant, Swan Square, where she spent her after-school hours immersed in the kitchen. In 2009, she graduated as the top student in Culinary Arts from Taylor’s University Malaysia, followed by a Degree in Hospitality and Tourism in Toulouse, France.
Her desire for growth and international exposure took her to prestigious establishments such as The Westin Kuala Lumpur, Au Pois Gourmand Toulouse, Hotel Le Saint Paul in St. Paul de Vence, and the Michelin-starred La Table du Boisniard in Chambretaud.
Mischa played a key role in opening Fuego Troika Sky Dining in Kuala Lumpur and helped launch Mr. Chew’s Chino Latino Bar, becoming Chef de Cuisine in 2019. There, she creatively blended Asian flavors with contemporary culinary trends.
After relocating to California in 2021, Mischa joined the kitchen team at Protégé in Palo Alto as a chef de partie. She successfully worked every kitchen station, quickly making a positive impact on both the restaurant and its kitchen culture.
Today, Chef Mischa continues to refine her craft and leadership as Protégé’s sole sous chef.