Designed by Engstrom Design Group, STEM Kitchen and Garden boasts a modern, open kitchen and offers a variety of seating options to take advantage of the restaurant’s wide bay views, including a large heated terrace, garden plaza, and fire pits. 

STEM is overseen by Bon Appétit Management Company, the Palo Alto-based food service pioneer. In keeping within Bon Appétit’s company-wide standards, dishes at STEM feature seasonal local produce, humanely raised meat, certified cage-free shell eggs, and seafood that meets Monterey Bay Seafood Watch sustainability guidelines.

Produce grown in the garden is regularly incorporated into the menu, highlighting the emphasis on seasonal and local ingredients. A bocce ball court is available for guests on a first-come-first served basis. 


Executive Chef Brent Johnson brings more than twenty years of professional cooking and kitchen management experience to STEM Kitchen & Garden.

Brent graduated from the French Culinary Institute in New York City, where he was a lead culinary graduate. Within a few years of graduation, Brent worked his way to becoming Chef de Partie on the opening team at Alain Ducasse in New York. In 2002, he relocated to San Francisco where he worked as Pizzaiolo at Pizzetta 211.

He was then hired as Chef de Cuisine for Zuppa, where he managed back of house operations for a James Beard Nominated Chef. In 2007, Brent became the Executive Sous Chef on the opening team at Michelin-starred Spruce, where he served for more than five years.

Most recently, Brent worked as Culinary Director for La Cocina where he mentored more than 30 up-and-coming culinary entrepreneurs.