Our Team

MELISSA PERELLO, CHEF OWNER Chef Melissa Perello, a graduate of the Culinary Institute of America in Hyde Park, moved to San Francisco following her passion for food. Upon arrival, she worked under the tutelage of Michael Mina at Aqua in the early 90’s. After working with Mina, whom she cites as a major influence, Perello transferred to Aqua’s sister restaurant, Charles Nob Hill, where she worked alongside mentor, Chef Ron Siegel. She quickly rose to executive chef and earned accolades for her California-inspired French cuisine. While at Charles Nob Hill, Perello was awarded the San Francisco Chronicle’s Rising Star Chef honor in 2002, one of Food & Wine’s Best New Chefs in 2004, and James Beard Foundation Rising Star Chef nominations in 2002, 2003, and 2004. Perello then took the helm at Fifth Floor and led the restaurant to a Michelin star in 2006.

Additionally, Frances was named an Esquire magazine Best New Restaurant by John Mariani, one of Bon Appétit magazine’s “Ten Best New Restaurants in America” in 2010, and earned a Michelin Star, making Perello one of only a handful of women nationally to earn this achievement.

Chef Perello’s second San Francisco restaurant, Octavia, opened in 2015, with critical acclaim including a James Beard Nomination for Perello as Best Chef West, a three-star review from the San Francisco Chronicle, and a Michelin star. Both Frances and Octavia continue to garner media attention in the decade beyond their openings.

CHEF DE CUISINE JACK IRVING joined our team in January 2022 and from moment one, his impact on our team has been tremendous. Drawn to the hospitality industry in service of people, Jack is a natural team leader, honoring the importance of every role in the restaurant. 

Jack jumped into the kitchen head first, learning and absorbing everything along the way. He devoted himself to mastering the art of fresh pasta, elevating the team’s level of execution and expanding our library of shapes and styles on offer. After embracing the role of sous chef in 2023, Chef Jack has continued his meteoric rise under the guidance of Chef Owner Melissa Perello and Executive Chef Nico Pena, ascending to the role of Chef de Cuisine in 2024. 

When he's not in the kitchen, you can find him in the park with his partner Sarah and wiener dog Banjo, adding records to his vinyl collection, or dining out at local favorite restaurants. 

IRIS ROWLEE, WINE DIRECTOR
A perpetual student and avid traveler, Iris's quest for wine education led her across the Americas, Europe, Southeast Asia, India and Australia, embracing the terrains and their tenants through local viniculture.

Prior to helming the wine programs at Frances and Octavia, Iris's aptitude for the finer points of wine first blossomed while managing Francis Ford Coppola’s historic Cafe Zoetrope. She's also overseen the wine programs at Cotogna, Perbacco, and A16, which received the James Beard award for Best Wine Program in the Nation in 2015, while Rowlee was acting Sommelier.

Iris is a Court of Masters certified Sommelier, a Vinitaly International Academy Italian Wine Ambassador, and a 3iC Certified Educator. Since 2019 she has served as the elected West Coast Ambassador for Conegliano Valdobbiadene Prosecco Superiore DOCG, and has been a participant in the Barolo based Collisioni Wine Education Board with Dr. Ian d’Agata and is a Knight of the Ordine dei Cavalieri del Tartufo e dei Vini di Alba.

Accolades aside, Iris cites continuing education as the key to growth and takes joy in sharing her favorite wines and telling their stories through her wine list.

SHEENA GEBHARDT, DIRECTOR OF SERVICE Sheena Gebhardt arrives with a distinguished background, formerly the Service Director at Happy Cooking Hospitality in NYC (Jeffrey's Grocery, Joseph Leonard, Fairfax and Jolene).

Her professional journey has taken her across the US in the past decade, working in restaurants in New York, Chicago, Austin, and Richmond, VA, a testament to her diverse expertise in the service industry.

Beyond her impressive career, Sheena is an avid traveler, venturing on immersive backpacking excursions through Vietnam, Thailand, and the Yucatán. 

Outside of work, she's excited to explore the Bay Area with her husband, Chris, but also loves diving into cooking projects at home in the company of their cat, Jean Claude Van Damme.

MELISSA LOAR, PASTRY CHEF Born and raised in Chicago, Pastry Chef Melissa Loar always found herself drawn to the kitchen, testing new recipes at the family dinner table and exploring cake decoration throughout her youth before ultimately deciding to attend culinary school at Kendall College. It was here that she set her sights on becoming a pastry chef.

After school, Melissa accepted her first pastry position at Swift & Sons (BOKA Restaurant Group) and continued to hone her skills in the kitchen, rising to the position of opening sous chef at the group’s sister restaurant Somerset within a few short years. 

At Somerset, Melissa established herself as a manager, leading 10+ culinary professionals and executing the round-the-clock demands of a grand hotel while continuing to expand her passion for pastry- familiarizing herself with chocolate work, specialty cakes, and breads. With much gained in a few short years, Melissa accepted a position as the group’s pastry sous chef at Michelin-starred BOKA, focusing on an elevated dessert menu inspired by seasonal ingredients. This would be her last station in Chicago before relocating to San Francisco and accepting the position of Pastry Chef at Octavia in 2021 where she currently leads the acclaimed restaurant’s pastry and dessert program.