a california restaurant
From Chefs Marc Zimmerman, Peggy Tan, and Mark Lieuw, The Wild embarks on a journey that delves into a reconnection with the natural world, emphasizing a return to our roots and the simplicity of nature.
OUR COOKING
Our cooking begins with sourcing pristine wild and cultivated ingredients from California and the western coast. A live fire hearth is at the center of our kitchen. Our focus in on creating intentful, and delicious food while reconnecting to our roots and the simplicity of nature. We offer both an a la carte menu as well as a chefs choice option. Our menu is accompanied by a robust selection of American and world whiskies, draft cocktails, and a wine list concentrated on small iconic producers from California, Oregon and Europe.
HONEST HOSPITALITY
Imagine arriving at a remote cabin deep in the wilderness after a long day of hiking. The sun is setting, and you're tired, hungry, and in need of a place to rest. As you approach the cabin, a friendly voice calls out to welcome you. You enter to find a warm, cozy space with a crackling fire and a hot meal waiting for you. The host greets you with a genuine smile, offering comfort and companionship without any expectation in return. This is honest hospitality in its purest form - a simple act of kindness that makes you feel at home in the wild.
PRIVATE EVENTS
Accommodations are available for small groups of ten or less up to a complete buyout for forty. Standing receptions can be accommodated for groups up to fifty.
Team
marc zimmerman
Executive Chef / Founder
Chef Zimmerman’s cooking can be described as relaxed precision with highly developed flavors and animal proteins taking center stage. Fermentation, live fire, and a relentless pursuit of delicousness drive the culinary program. Intentful, down to earth hospitality and a warm, inviting team atmosphere are staples in each of his restaurants.
Travel in California, Asia and Europe including opening restaurants in both Taipei, and Tokyo, greatly influence his culinary frame of reference in Gozu, Yokai, and now The Wild.
JORDAN ABRAHAM
Beverage Director
Over the course of a decade in the industry, Jordan has run beverage programs for everything from three Michelin starred restaurants to dive bars. Highlights from his previous work experience includes “Atelier Crenn”, “Mourad” and “Charles Hanson 169 Soul Jazz and Oyster Bar” (voted best dive bar in New York City in 2011). Jordan is obsessed with sourcing the best wines and spirits possible and he enjoys a good cocktail.
peggy tan
Chef De Cuisine
It was during a trip overseas while she was a student at the Culinary Institute of America in Singapore that Peggy Tan found her calling. “My mind was blown learning about seasonality and meeting people who were passionate about a farm to table philosophy”, she explains, and which remains the most important and meaningful part of her work. In 2018 Tan was part of a small team of five who assisted Michelin-starred Chef Claude Le Tohic open his French restaurant ONE65 in downtown San Francisco. In 2020 Peggy returned to Singapore and worked as Senior Sous Chef under legendary Three Michelin-starred Chef Anne-Sophie Pic’s La Dame de Pic. It wasn’t long before she was enticed to return back to California to join Chef Marc as the first Chef de Cuisine at Gozu.
mark lieuw
Pastry Chef
Born and raised in San Francisco, Mark’s love for cooking started as a kid going grocery shopping with his grandma in Oakland’s Chinatown and helping her cook family dinners on Saturdays. Mark started his pastry career as an extern at Eleven Madison Park in New York City and went on to work at Le Bernardin before returning home to work at The Restaurant at Meadowood, Atelier Crenn, Sorrel, Saison and Gozu. Mark prides himself on creating desserts that are unexpected and balanced.
MOLLY MUELLER
General Manager/Director of Hospitality
Molly’s connection to food and hospitality started at a young age while working for her father’s catering company. Shortly after arriving in San Francisco she experienced the joy of bringing people together through memorable dining experiences.
Molly’s graciousness and attention to detail are ever crucial to the guest experience. She brings with her experience from Alexander’s Steakhouse, Ruth’s Chris, A16, and has played an integral role in developing the hospitality and service programs in Gozu, Yokai, and now The Wild.
