S+M Vegan was founded in the winter of 2013 when Shane Stanbridge and Marie Chia, who had both previously worked at restaurants in New York and the Bay Area (including Pure Food and Wine, Encuentro in Oakland, Millennium, L' Arpège...), began selling sandwiches out of a tiny toaster oven at their neighborhood bar after their shifts, and mac and cheese on Sundays in front of a local from-scratch pasta company's storefront.

They quickly gained a following and, after an all-you-can-eat dinner hosted in their home attracted close to three times the amount of guests expected, they turned their full attention to suppers (with monthly Blind Tiger dinners in partnership with local breweries and wineries), pop ups at bars, galleries and restaurants all over Oakland and the Bay Area, and, in response to a growing demand, catering, as well as cooking classes and demos locally and in France and Singapore.

Their cooking centers local, seasonal produce in its many forms, fresh, cooked, fermented, preserved. Their inspiration comes from the farmers' market, as well as their combined Italian, French and Southeast Asian roots.

Sharing their food and making people happy, encouraging conversation, bringing back food memories and forging new ones, all the while searching for more sustainable ways to cook, are some of their missions.

S+M recently moved to Los Angeles where they helped open and design the menu and experience at Cruciferous in Hollywood. They are now focusing on their pop ups and suppers once again, and are working toward their next brick-and-mortar project.

Contact us: smveganchefs@gmail.com (emails strongly preferred) / 510.761.5175.

Photo by Jason Addy.