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 Thomas
From a young age, General Manager, Robert Thomas knew he would be involved with food the rest of his life. 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.”
At 15 years old, Robert got his foot in the door as a bus boy in a very bustling restaurant with great food; it was here that he learned the inner workings of a successful restaurant. Over the years, Robert has held a multitude of positions including busser, dishwasher, host, server, butcher, and manager. His commitment to learning all aspects of the industry has granted him firsthand knowledge of what encompasses a fabulous dining experience.
Robert believes fine dining should be a multisensory experience, from the place setting and music to the crisp linen and lighting. All details should be impeccable, inviting, and compliment the dining experience. He likes to think of our servers as “culinary guides”; should any questions arise around they menu, our servers should be happy and more than capable of answering questions for you.
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 love for the industry every day of his life with staff and patrons.
Now serving as the Beverage Manager of Birk’s Restaurant, Juan Campos began his career in the beverage and spirits industry in 1996. A Bay Area native, Juan actually started behind the bar in San Diego after his release from the U.S. Navy. His experience in San Diego’s nightlife and hospitality industries groomed him for his move to larger global venues. 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 at several large charity music festivals assisting festival coordinators in setting up and executing efficient beverage programs for high-volume events. An early supporter of craft cocktails and member of United States’ Bartenders Guild, Juan has brought a new face to Birk’s seasonal cocktails and has influenced the progression of Birk’s beverage program since 2006. Selecting and personally tasting our wines to ensure thematic brand symmetry, he is committed to featuring many of the wines produced in our own “backyard”, the Santa Cruz Mountains. He presents a selection of boutique and up-and-coming wines, in addition to many prestigious and well-known producers.
Julie’s mother played an influential role in her culinary career. Her mother was not only a chef in a small restaurant in Salinas, CA, but she was also Julie’s personal instructor: teaching Julie the basic techniques of cooking native Vietnamese dishes, combining different spices without becoming overwhelming using local and seasonal ingredients, and growing 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 completing her first internship at Left Bank located at Santana Row and has since 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.
Julie Duong, Birk’s Sous Chef, is a California native, and for as long as she could remember, she’s always treasured food: from creation and presentation to actual dining, she’s loved all aspects of cuisine. Julie’s appreciation for food becomes evident when hearing her discuss her fondness for the aromas, the tastes and combinations of spices, and the natural colors and beauty found in everyday vegetables, fruits, herbs and nuts; her respect for the ingredients truly drives her creativity. Although Julie specializes in California cuisine, her travel experience plays a large part in her menu creations. Julie is able to include inspiration from different cultures in her dishes and finds enjoyment in the happiness that brings to others. Many indelible memories Julie had growing up involved food as well as family, and she holds both dear to her heart.
When you meet Saeed Azad you will quickly understand why he is in the food and beverage industry. Saeed exudes customer service, and is very guest focused. Saeed has been in the food and beverage industry over 15 years working his way through all aspects of the restaurant business.
Saeed has developed his customer skills working in various restaurants through the years, Effie’s restaurant and lounge, Flames restaurant and Max’s opera house in San Francisco. Saeed joined the Birks management team in July of 2016 as a dining room manager; he works side by side with the service staff and enjoys interacting with Birks guests.
Saeed’s main focus is that every guest has the outstanding dining experience they have come know over the years from Birks. “Every guest, Every time”.
Executive Chef, Javier Tovar, comes from a city rich with history and traditions, Guadalajara, Mexico; the home of mariachis and tequila, he learned to appreciate the significance of food and culture from a young age. Growing up in Guadalajara provided Javier with the opportunity to explore Jalisco’s diverse terrain and raise and care for horses in addition to discovering his passion for food.
Javier started with Birk’s as a dishwasher in 1990. Wanting to explore his passion for sauté and grill, he simultaneously began working sous chef and line cook positions at other popular restaurants like Blake’s, PF Chang’s China Bistro, Oakville Grocery, Bon Appetite at Cisco Systems, and Los Gatos Brewing Company. Javier has been bringing his passion for creating specials as our Sous Chef at Birk’s for over 17 years, helping with everything from ordering and scheduling to creating menu additions and butchering. To this day, Javier continues to care for horses and enjoys camping with his friends and family, cooking for them in the great outdoors.
Liberty Nelson, a San Jose native, had been in the restaurant industry for over 12 years. Starting off as a hostess then to server and eventually becoming a manager, she previously worked at PF Changs China Bistro and The Los Gatos Brewing Company. She now calls Birk’s Restaurant home where she creates, plans and executes events for birthdays, retirements, wedding rehearsals and receptions and Silicon Valley Companies with clientele from all over the world.
If you would like to book and event, contact Liberty Nelson here!