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Chef and Owner Geoff Davis

Geoff Davis


Born just outside Philadelphia, Geoff grew up in Modesto, California. An early love for dining at restaurants, selecting produce with his Grandfather, and cooking through cookbooks fostered his passion for food. He has fond memories of spending time and sharing meals with his grandparents, especially after they moved to California. 


He enrolled at the Culinary Institute of America in Hyde Park, NY. After graduating, he worked in a handful of Bay Area Michelin-starred restaurants such as Aqua, The Fifth Floor, and Cyrus. After a brief stint in wine and in Napa, Geoff relocated to Oakland where he worked at Haven and later The Dock, alongside James Syhabout. Geoff went on to join the opening team at True Laurel as Executive Chef.

But, the seeds had been planted for his own vision. In 2022, Geoff embarked on a new journey called Burdell, which began as a series of pop-ups centered on local produce and the Soul Food he remembered from his grandparents' table.  

Omar White, General Manager, is pictured outside and smiling.

Omar White

General Manager/Beverage Director

Born and raised in Compton, California, Omar moved to the Bay Area to attend UC Berkeley where he majored in English literature.


He worked in restaurants as a student, eventually migrating to Chez Panisse where he worked for 15 years in the front of the house. His successful hospitality career  includes managing the front of the house and crafting the beverage programs of Pizzaiolo, Tinderbox, the New Parish/Hibiscus, and Lalime’s. 


When he’s not working, Omar enjoys cooking, listening to his record collection, and visiting with friends.

Brandon Cavazos, Chef de Cuisine

Brandon Cavazos

Brandon was raised in his family’s Mexican restaurant in Northern Washington State. Growing up, the restaurant fueled his interest and passion for cooking.


After relocating to the Bay Area, Brandon began to develop his cooking style at establishments such as Corso and Duende, among others, and a stint in Austin, Texas.


As a lifelong culinary professional, Brandon is incredibly passionate about food and the exploration of food culture as an art form. He works to communicate his love of good food and gracious hospitality while contributing to the dynamic Bay Area restaurant community.

Chef de Cuisine

Zara Fernandez Aurelio, Logistics and Office Manager

Zara Fernandez-Aurelio

Logistics/Office Snack Curation

Fresh out of college, Zara migrated from the Philippines to the Bay Area. She initially wanted to work in healthcare and got into the restaurant world as a way to support herself during school. Her desire to be of service shifted from medicine to food after working as a reservationist and host at Scala’s Bistro in San Francisco during the holidays. She decided to pursue restaurant management as her full-time career.


Since then, Zara has managed a few neighborhood restaurants in San Francisco, such as Marlowe in SoMa and La Ciccia in Noe Valley. She's cultivated a love for connecting with guests and coaching colleagues, while curating bar programs and managing costs.


When she’s not working, she enjoys munching on something crunchy and talking about which place has the best fried chicken (it's Jollibee).




Mom-Mom and Pop-Pop 

Grandma and Grandpa

Great Aunt Laura


Logo: Victor Ta

Branding/Website/Menus: Benjamin Clemons & Laurelle Turner-Clemons

Woodwork: Will Dyckman Design

Mural: Jacqueline Westermeyer

Artwork: Taylor Smalls, Patrick Piccolo

Vintage Pieces: Rhys James Vintage


Monterey Fish Co.

Lady Edison Ham

Edith’s Pie

Cream Co.

Corfini Gourmet Meat

Alexandre Dairy

Oya Organics

Riverdog Farm

Dirty Girl Produce

Raising Oxen Milled Flour

Star Route

Zuckerman Farms

Tierra Vegetables

K & J Orchards

Brokaw Avocados

Brundo Spices

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