Meet Our Team

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  • Chef Terri Wu
    Pastry Chef

    Terri fell in love with desserts early on in her childhood. Late-night root beer floats and rocky road ice cream with her dad paved the way for a passion of all things sweet. After earning an Art History degree from UC Berkley, Terri moved on to study at the California Culinary Academy. Upon the completion of her culinary training, Terri accepted a position at Mark Franz’s Farallon Restaurant in San Francisco. There, she quickly found her way to the pastry department and, working under the tutelage of Emily Luchetti, was promoted to Pastry Chef. Terri looks forward to sharing her classic desserts that showcase local, seasonal ingredients and playful flavor combinations.

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  • Tim Hilt
    Culinary Director

    A Bay Area native, Tim has always been fascinated by food and fondly remembers telling his parents that he wanted to be a ‘pizza man’ when he grew up. His love for cooking started when he was a small boy and could be found in the kitchen preparing the family dinner once a week. He learned the connection of ‘farm to fork’ cooking early on with family trips to Sebastopol to pick apples and then subsequently return home to turn the harvest into as many different items as possible. At the age of 17, he began cooking professionally in local restaurant kitchens.

    Tim has trained in many fine dining establishments throughout the San Francisco Bay Area such as Vertigo, Zibbibo, and Splendido for the Kimpton Group under acclaimed Chef Chris Majer.

    Hilt’s first Executive Chef position was with the waterfront institution, Moonraker in Pacifica. He led the kitchen there for a few years before being presented with the opportunity to take on a new challenge. Tim hit stride in his illustrious career while running the kitchen at 231 Ellsworth Restaurant in San Mateo where he earned a Michelin recommendation for his elevated Contemporary American food that derived its roots from French, Mediterranean, and Pacific Rim cuisines.

    Chef Tim joined the Bon Appétit team at the Oracle Headquarters in 2010 to run the Oracle Conference Center and Catering operations. Tim did a great job showcasing his culinary and kitchen management skills and, hence, was the natural choice to take on the Culinary Director post when the opportunity presented itself.

    In his free time, Chef Tim enjoys cycling, reading, and travel.