A dedicated team of professionals committed to providing an exceptional dining experience for every guest, every time.
Birk’s remains honored and solidly positioned to serve Silicon Valley’s business professionals, travelers, deal makers, mavericks and culinary aficionados well into the future. Birk’s is privileged to provide a stellar dining experience for all who patronize and continue to support the restaurant.
Renowned for outstanding hardwood grilled steaks, chops and seafood, Birk’s has evolved into a South Bay icon since its inception in 1989. Driven by exceeding the expectations of guests and striving for excellence, Birk’s excels at consistently executed, straight forward cuisine in a lively ambiance of understated elegance and casual sophistication. We are conveniently located off of 101 and Great America Parkway, and are in close proximity to the San Francisco 49ers new Levi’s Stadium.
In support of local wine growers, Birk’s strives to feature many of the wines produced in the Santa Cruz Mountains wine region. Each wine is custom selected and personally tasted by the Wine Director to ensure a thematic match with the menu and restaurant. California Cabernet Sauvignons and blends are predominately featured, but the wine list also offers a selection of boutique and “up and coming” wines, in addition to many prestigious and well-known producers. Vertical depth and a consistently excellent selection of wine stems from a carefully designed cellaring program of great vintages.
Birk’s has been honored with Wine Spectator’s Award of Excellence 9 years consecutively, which recognizes the restaurant for assembling one of the most outstanding wine lists in the world. Birk’s has also received an Award of Merit from the Santa Cruz Mountains Wine Growers Association in recognition of featuring a noteworthy array of wine from the Santa Cruz Mountains. Each wine has been selected to enhance the dining experience at Birk’s. Enjoy!
Robert Y Ybarra
Born and raised in Colorado, Robert moved to California in 1982. His mother was very passionate about food and he loved to be in the kitchen with her. “She put her heart in everything she made, never followed a recipe and it came out perfect every time.” From a young age, Robert knew he would be involved with food the rest of his life.
He started out as a bus boy at 15 years old at a very busy restaurant with great food and energy where he learned how a restaurant works. Over the years, Robert learned first hand what encompasses the dining experience by working his way up in hotels, restaurants and catering through almost all positions – butchering, dishwashing, bussing, hosting, serving, managing banquets and finally restaurant manager.
As a server for many years, Robert learned the aspects of fine dining and the art of selling food. He believes a server should be a guide, to walk you through the menu, answer questions and leave you “wowed” with knowledge and service., and that the dining experience isn’t just about the food. It’s about the entire package – from the inviting setting, the right music, crisp linen – they all play a part in the overall dining experience. Details are everything.
Robert has been in the food and beverage industry for 35 years. He joined Birk’s in 2004 as Dining Room Manager and shares his keen eye for detail when training the service team.
Juan Campos, beverage manager of Birk’s Restaurant began his career in the beverage and spirits industry in 1996. Juan, Bay Area native, started behind the bar in San Diego after his release from the U.S. Navy. His experience in San Diego’s nightlife bars and restaurants groomed him for his move to larger venues out of the country. Driven by his love of travel, Juan was able to learn from world class international bartenders. Juan has continued his education though numerous industry trade shows and seminars. In his free time Juan has volunteered his time and knowledge for charity at several large music festivals; assisting festival coordinators in setting up and executing an efficient beverage programs for high volume events. Since 2006, Juan has influenced the progression of Birk’s beverage program. An early supporter of craft cocktails and member of United States’ Bartenders Guild, Juan has brought a new face to Birk’s seasonal cocktails. Juan’s beverage program is committed to featuring many of the wines produced in our own “backyard”, the Santa Cruz Mountains. He selects and personally taste our wines to ensure thematic brand symmetry. He presents a selection of boutique and “up and coming” wines, in addition to many prestigious and well-known producers.
Julie Duong, Birk’s Sous Chef, is a California native. As long as Julie could remember she’s always loved all aspects of food, from creating and presenting to dining. She has a fondness for the smells, the tastes, the combinations of spices. The natural colors and beauty in every vegetable, fruit, herb and nuts drive her creativity. Although Julie specializes in California cuisine, traveling has always played a large part in her menu creations. Julie is able to share different cultures through her dishes and finds enjoyment in the happiness it brings to others. Food has always played a major role in family gatherings. Many indelible memories Julie had growing up involved food.
Julie’s mother played an influential role in her culinary career. Julie’s mother was not only a chef in a small restaurant in Salinas, CA; she was also Julie’s personal instructor. She taught Julie the basic techniques of cooking, native Vietnamese dishes, how to combine different spices without becoming overwhelming, the importance of using local and seasonal ingredients and how to grow her own herbs and vegetables right in their backyard. From her mother’s kitchen Julie went on to study at the Le Cordon Bleu Culinary of Arts in San Francisco in 2005. After culinary school Julie was fortunate enough to work with a handful of talented chefs. Julie’s first internship was at Left Bank- Santana Row. Through her culinary career Julie has worked at Bon Appetite, Aqua Terra, the Marriott in downtown San Jose and also Michael Mina at Arcadia. Every kitchen has molded her into the chef she is today. Now at Birk’s, Julie has been learning how to properly manage and create dishes since 2012.