We’re excited to introduce MIXT’s new Executive Chef, Jeffrey Amber. Jeffrey is the mastermind behind the innovation that brings you all the delicious and unexpected combinations on MIXT’s spring menu. He brings a fresh perspective to the season with a big emphasis on new textures and bursts of color. Inspiration comes from straight from what’s in-season: floral dill, earthy grilled asparagus, and sweet fresh strawberries. He’s also introducing global flavors like tahini and dukkah to spice things up.
Our new chef most recently led culinary teams at San Francisco’s Bi-Rite Market, and was named a Rising Star Chef by the San Francisco Chronicle.
Jeffrey is passionate about cooking, feeding people, and the community it creates. He’s also a plant whisperer having potted hundreds of plants, cultivated a large garden at his home in Oakland, and volunteered countless hours assisting local organic farmers with harvests.
Chef’s Spring Favorites:
Grilled steelhead with everything bagel spice in the Brooklyn
Naturally-sweet strawberries and goat cheese in the Honeybee
The perfect brown + black rice with avocado goddess dressing in the Forbidden grain bowl