about us
Jacob, Brooke and The Spoon Trade team look forward to seeing you in Grover Beach.

mission statement:

The Spoon Trade strives to feed the people of the Central Coast.
We reserve the right to change things up and have fun doing it.

culinary bio for jacob town

Jacob Town got his start in a small Oregon community washing dishes at Hot Peppers restaurant. As a young man his Mother’s lack of skill in the kitchen pushed him closer to his career as a Chef.

Knowing he would have to earn the title of “Chef” he spent the following fifteen years creating a foundation of excellence. With roots tied in Central Coast favorites such as The Cracked Crab and Edna Valley Bistro, Jacob longed to strengthen his knowledge and skill.

This knowledge flowed freely on the streets of San Francisco where Jacob earned his degree from the California Culinary Academy. This program allowed Jacob to make connections that would shape his future, leading to a position at La Toque. From the Napa Valley he moved back to San Francisco where Jacob was able to explore the most luxurious ingredients in the world. While fine dining heightened his skill set, he enjoyed cooking with simple outcomes.

Jacob immersed himself in everything local, utilizing the diverse offerings of the bay area. Taking this fresh approach allowed him to become the executive chef of a neighborhood restaurant called Piccino. Here he was able to experience an open kitchen and focus on the feedback of his community.

Today Jacob takes inspiration from his global influences and recent travels, sourcing only the highest quality ingredients. He enjoys working with what is available seasonally, cooking anything from chicken and waffles to fresh pasta, leaving plenty of room for interpretation.

hospitality bio for brooke town

Brooke Town grew up watching her father bartend in the small town of Durango Colorado, but her love of hospitality began in her teenage years on the Central Coast.

Trader Nick’s restaurant provided Brooke with a strong foundation of hard work and versatility, allowing her to host, bus and serve. After the restaurant closed, she was fortunate to help open the Cracked Crab. Dumping the first bucket was just the beginning, as she became a trainer and eventually a manager.

Over the next several years, Brooke moved into a bartending role. Being behind a bar came natural, allowing her spunky personality to shine.

After moving to San Francisco to complete her Art degree, Brooke was able to explore neighborhoods and be inspired by different restaurants.

In October of 2006, she secured a position at Rubicon, which exposed her to seasonal ingredients and fine service. Eventually Brooke designed the first cocktail list of this wine centric institution. This creative outlet coupled with the diverse cliental of San Francisco, pushed her to strive for more.

In 2008 Brooke landed her dream job at NOPA restaurant, where she was exposed to a variety of new challenges. Managing this high volume, late night gathering space heightened the meaning of service, hospitality and dining. Talking to farmers, winemakers and other industry people reinforced the value of relationships.

Now Brooke takes an open approach to service, allowing for adaptation along the way. She knows that every guest is an individual with different needs, reading each situation carefully. At the end of the day, the human interaction keeps her coming back for more.

bio for patrick bergseid

Patrick helped Jacob and Brooke in the first 18 months as an equal partner. He has since moved back to San Francisco expecting his first baby boy and preparing for family life. 

Patrick’s early restaurant days were spent on the Central Coast. After joining the team at the Cracked Crab in 1999, a career path began to reveal itself. Despite the mom and pop model of the Cracked Crab, the owner Mike Lee taught Patrick some of the fundamentals of the restaurant business

Patrick learned to set the standard high early on. He was able to work in the kitchen as well as the dining room, allowing him to push further.

After moving to San Francisco, he got involved with a corporate restaurant called Pacific Catch. This well-known name popped up in several bay area communities and was accessible to a variety of diners.

Patrick was able to explore cocktail culture, while managing a large staff. Due to his success within the company, he was able to experience multiple locations within the group. As General Manager, he elevated service, kept costs down and supported the intentions of his mentors.