Our Team

Chef Christopher Bleidorn

Chef-Owner

Chef Christopher Bleidorn began his culinary career as a Sous Chef at Nine-Ten Restaurant in San Diego. Following that, he moved to Chicago to work with Grant Achatz in Alinea. After Chicago, Chef Chris moved to San Francisco, where he made his mark in some of the city’s most reputable restaurants like Benu, Atelier Crenn, and Saison.

In 2018, Chef Chris opened Birdsong.

It is at Birdsong that Chef Chris has come to fully express his own approach to food. One that emphasizes seasonality and the use of the whole ingredient that draws as deeply from his upbringing in Hingham, Massachusetts, as it does from his years of experience leading some of the country’s most distinguished restaurants. The way ingredients are sourced at Birdsong is a reflection of his dedication to supporting the work of farmers and ranchers who see their role as part of an ecosystem, and his approach to cooking is one that seeks to honor their work.

  • Director of Operations

    Katie Limoges began working in hospitality from a young age at a resort run by her father - Hawk Inn & Mountain Resort in Vermont. Katie continued to pursue jobs that nurtured this interest in restaurants through hands-on, in-depth learning at places like Craigie on Main, Bar Tartine, Aster, The Perennial and Coast Big Sur.

    In her role at Birdsong, Katie brings the same spirit of hospitality and love of food that her father carries. The joy he brings to cooking for their family (especially 'Jimmy’s What’s In The Kitchen' dishes) and the pleasure taken in serving others has been deeply impressed upon her and colors all that she does as our Director of Operations.


  • Chef de Cuisine

    Chef Yesenia Castanon began honing her pastry skills in bakeries and cake shops in San Francisco. Her interest in restaurants led her to Restaurant Gary Danko, followed by a stint at Spruce. Chef Yesenia joined the opening team of Birdsong as a Pastry Assistant and rapidly worked her way to becoming Birdsong’s Chef de Cuisine.

    To Chef Yesenia, tradition is her grandmother's voice telling her to pick through the beans and to wait for the tortilla to bubble. It is her mother’s flan recipe, forever engraved in her brain. She is first-generation here in the States and grew up eating simple Mexican food. While some of the ingredients she has worked with in the past five years or so are new to her, Chef Yesenia seasons with the certainty and pride of her heritage - floral notes and warm spices lending depth and richness. “You have to hold on to those little voices.”


  • Pastry Chef

    Chef Zoee pursued her culinary education in Le Cordon Bleu London, then trained in the kitchens of restaurants like Saison in San Francisco, Nobu and Ed.ju Omakase in Kuala Lumpur, and Restaurant Nouri in Singapore. She has also gained experience in private dining and events, food writing, food aid, restaurant openings and hospitality-related marketing and business development roles.

    Chef Zoee’s Malaysian-Chinese roots, as well as her geographic and career moves, allow her a sense of fluidity and freedom in pursuing less conventional ideas and paths to execution in her role at Birdsong.


  • Executive Sous Chef

    Chef Bergen graduated from the Culinary Institute of America and pursued several culinary internships in New Jersey before moving to San Francisco. It was here that Chef Bergen truly explored his inclination of working with local ingredients in restaurants like Cotogna and Angler.

    While he would describe the earlier part of his career as being motivated by a more rebellious spirit, he now assumes the role of Executive Sous Chef with a drive that stems more from a love of the craft, and a dedication to utilizing seasonal produce with finesse and precision.


  • Service Manager & Beverage Director

    Alex moved to the Bay Area from Orange County to continue his wine studies and, as he puts it, "learn from the best culinary and beverage professionals that California has to offer". He was a part of several high profile wine country restaurant openings that quickly earned Michelin honors, including SingleThread Farms where he was a sommelier for three years.

    Alex continues his relentless quest to demonstrate refinement without pretension, and beauty without artifice through his wine pairings and cultivation of restaurant culture. 

Careers

Our doors are always open to driven and passionate individuals. Please use the form below to apply.