community, love and respect are at the heart of everything we do
— - gabriel barba, training & development
 

Alta Restaurant Group is a restaurant management and consulting company:

We own and operate award-winning fine dining restaurants in San Francisco, Oakland and Los Angeles. We create unique and innovative dining experiences that celebrate the diversity of the communities we serve. 

 
 

Chef Nigel Jones, KAYA, SF photo by: Alanna hale

 
 
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Values

Community

We run restaurants that are fun, delicious and welcoming. We also believe that fine dining restaurants should be inclusive spaces, where all guests and workers are treated in a fair and equitable manner. 

 In 2016 we partnered with ROC United to pioneer a Racial Equity Program, a systemic approach to the systemic problem of implicit gender and racial bias in fine dining. Through standardized ways of hiring, training and advancement, we are working to open opportunity to everyone. We hire from with ROC’s CHOW classes, and also from re-entry programs run by organizations like CEO.

 In 2011, in partnership with Sasha Skon we founded The Cooking Project, a non-profit that teaches basic cooking skills to youth who didn’t grow up with access to healthy food. This year TCP will grow nationally, in conjunction with Colors restaurants in Oakland, New York City and New Orleans.

 

Craft

We believe that a heart centered business must also focus on technical excellence. We take pride in providing the best possible dining experience, and we are serious about our ingredients, both where and who they come from. Our restaurants work with small, artisanal farmers, ranchers, distillers and winemakers in search of the most distinctive and delicious flavors we can find. 

 

Innovation

We are pioneering a new kind of business model, based on people as well as profits. We think that a sustainable restaurant should be built around a sustainable work environment. We think that centering the contributions and values of communities that have historically been excluded from fine dining creates a more vibrant business. From modern Arab fine dining to California soul food, we create fresh and exciting fine dining experiences. 

 

Bar Lead Carmen Martinez at Dyafa, Oakland, CA

Sous Chef Walter DeLeon & Chef Nigel Jones at Kaya, San Francisco, CA

 

Our Restaurants

While our restaurants draw from many cultural references, the common thread is the heart with which we celebrate our communities. Please come and visit us soon!

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dyafa

Located in Jack London Square, Oakland. Dyafa serves unabashedly arabic cuisine in a beautiful waterfront location. Opened in 2018, Dyafa has been selected as a Michelin Guide Bib Gourmand.

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kaya

Kaya brings the reggae party to the Mid-Market neighborhood of San Francisco. Chef & Partner Nigel Jones and his authentic Caribbean flavors will spice up your foggy night.

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alta west adams

Located in the heart of West Adams, Alta has become a local favorite, with creative cocktails & Chef Keith Corbin’s take on “California Soul” food.


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coi

Since its opening in 2006, Coi has helped to redefine modern California cuisine. Serving a nightly changing tasting menu, Coi holds Two Michelin stars

plum bar

Known for attention to detail and bold flavors, Plum Bar’s cocktails are a main attraction, but never outshine the classic American Bar Food menu. Serving food until 11:00pm all week long

aster

Beautifully imagined California cuisine in a stylish, comfortable setting. One Michelin Star.


 

recent press:

The articles listed below are what our local press has to say about us.

 
 
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Calabash: An Afro-Caribbean, Malaysian and Persian restaurant-market takes shape in Oakland

BY Justin Phillips FOR THE San Francisco CHRONICLE, Feb. 8, 2019

Nigel Jones knows the soft, yellowish flesh of the African fruit ackee is almost as rare a sight on a Bay Area restaurant menu as saltfish, a Caribbean staple usually made from cured cod. Read More…

 
 

The Unapologetically Arab Restaurant That Reminded Me America is My Country, Too

PERSONAL ESSAY By Janelle Lassalle FOR VICE MUNCHIES, Jan 24 2019

At Dyafa, seeing people enjoying my heritage through food felt like a lifelong cloud of hatred was being lifted. Read More…

 

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Daniel Patterson Tries to Change the Rules for Building a Restaurant Empire

By Leslie Balla for Skift Table, December 26, 2018

The paradigm shifted considerably this year, with chefs and brands taking a much closer look at how they run both individual, independent units, and entire restaurant groups.

For Daniel Patterson, whose original restaurant Coi has won numerous awards and accolades for more than a decade, is bringing racial and gender equity, leveling out the pay gap, and building community to the forefront of his newly formed Alta Group. Not only are they talking about the issues, but they’ve been implementing systems and strategies to bring new voices and solutions to the table. Read More…

 

Rie sits down with Chef Keith Corbin to learn how he makes California soul food at his restaurant, Alta Adams.

By TASTY, February 28th, 2019

“Soul food for me is food created with love and with the intent to nourish, sustain and feed the soul.” - Keith Corbett, Chef, Alta West Adams

Watch on YouTube…

 
 
 

25 Taylor Street

San Francisco CA 94102

office: 415 549 7476

accounts payable: 415 723 0985

info@altaca.co