Field to Table comes to San Jose, CA

A unique fine dining experience with local chef superstars comes to — PayPal Park?

A wide view of the PayPal Park soccer stadium, with a large tent on the pitch.

Coming soon to PayPal Park.

Photo provided by Field to Table

Table of Contents

Imagine eating a gourmet, four-course meal from an award-winning Bay Area chef — all while sitting in the middle of a professional sports stadium... ⚽

This is the unique experience that Field to Table is bringing to San Jose’s PayPal Park from Sat., Oct. 15-Sun., Oct. 30.

Field to Table began as a way to support local chefs during the pandemic, but has evolved into a traveling dining series that spotlights each region’s diverse restaurant culture. 🥘

Each day features a different chef + menu, with dinners priced at $150 per person. In San Jose, some proceeds will benefit Hunger at Home and La Cocina. 💸

Chef Gonzalo Guzmán standing behind a table under an outdoor event tent, and explains the food in front of him to an audience around him.

Chef Gonzalo Guzmán has his game face on.

Photo by Melissa Gayle Photography

🍽️ Meet the chefs

Get a taste of the 11 chefs from SF, Oakland, Santa Cruz, and beyond — and their menus.

Crystal Wahpepah, Wahpepah’s Kitchen | Sat., Oct. 15

  • Cuisine: Indigenous foods
  • Menu highlight: Cedar-smoked, slow roasted bison roast

Nite Yun, Nyum Bai | Sun., Oct. 16

  • Cuisine: Cambodian
  • Menu highlight: Kampot shrimp banana blossom salad

Nelson German, alaMar Kitchen + Sobre Mesa | Wed., Oct. 19

  • Cuisine: Afro-Dominican + pan-African
  • Menu highlight: Urfa-glazed sweet platano with braised game hen
A plate holding mousse-covered lentil chaat, with microgreens on top.

Chef Tyagi’s fermented lentil chaat.

Photo by Chef Manish Tyagi

Manish Tyagi, Aurum | Thurs., Oct. 20

  • Cuisine: Central + North Indian
  • Menu highlight: Gulab Jamun cheese cake

Jessica Yarr, Chicken Foot | Fri., Oct. 21

  • Cuisine: Eastern European with a California twist
  • Menu highlight: Vadouvan curry chickpea cake

Robert Hernandez, Private chef, formerly of Octavia | Sat., Oct. 22

  • Cuisine: Seasonal Californian
  • Menu highlight: Gnocchi with mushroom ragout

Byron Hughes, Last Supper Society | Wed., Oct. 26

  • Cuisine: West African diasporic cuisine
  • Menu highlight: 48-hour jerk short rib with oxtail dirty rice

Monique & Paul Faybesse, Tarts de Faybesse | Thurs., Oct. 27

  • Cuisine: Modern French
  • Menu highlight: Opéra Tart 2.0

Alexander Hong, Sorrel | Fri., Oct. 28

  • Cuisine: Seasonal Californian
  • Menu highlight: Citrus-cured ocean trout
Someone serves a braised lamb dish to an awaiting plate.

Chef Reem Assil’s food draws on her Palestinian and Syrian heritage.

Photo by Angelina Hong, provided by Field to Table

Reem Assil, Reem’s California | Sat., Oct. 29

  • Cuisine: Arab
  • Menu highlight: Chocolate-braised lamb with cocoa-nib dukkah, spiced Palestinian pearled cous cous, and a winter squash medley

Gonzalo Guzmán, Nopalito | Sun., Oct. 30

  • Cuisine: Mexican
  • Menu highlight: Birria de res con chilindrina

🍽️ Save your seat

Is your stomach already growling? Reservations are still open — two seatings will be offered each night at 5:15 + 8:30 p.m.

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