PAMELA MAZZOLA
CHEF / PARTNER
Hailing from Denver where she cooked in
many of the city's top kitchens, Pam Mazzola
first joined Chef Nancy Oakes at San
Francisco's L'Avenue in 1988. Their meeting
launched a friendship and culinary partnership
that has endured for over twenty years.
Mazzola was part of the opening staff of
Boulevard, and has remained there to
this day as co-executive chef and co-author
with Oakes on the James Beard Award-
nominated Boulevard Cookbook. She firmly
believes that the best kitchens are collaborative
and constantly evolving. As chef/partner in
Prospect, she works closely with the team,
guiding the overall direction of the restaurant
with a focus on menu development.
RAVI KAPUR
EXECUTIVE CHEF / PARTNER
Ravi Kapur points to his Hawaiian roots for his first "taste" of hospitality. Gathering a large group around the table to enjoy the day's fresh catch had always been a way of life on his native Oahu, and it inspired him to pursue a degree from the California Culinary Academy. Kapur cooked at Santa Fe's Coyote Café and at Redwood Park under George Morrone and Michael Mina before going to Boulevard where he spent 8 years in the kitchen with his mentors, Pam Mazzola and Nancy Oakes.
NANCY OAKES
EXECUTIVE CHEF, BOULEVARD
Born in Massachusetts and raised along the California Coast, Nancy Oakes is ultimately a product of San Francisco. From her early days cooking on a commune, to her wildly popular executive chef debut at Pat O'Shea's, the self-taught talent has enchanted diners and critics for over two decades. At L'Avenue, Oakes earned a James Beard Rising Star Chef award. At Boulevard, she continues to garner acclaim for her flavor-driven cuisine that elegantly declares its American sensibilities. With Prospect, Oakes has collaborated with her team on a contemporary approach to dining in San Francisco in the 21st century.
KATHY KING
PARTNER, PROSPECT
GENERAL MANAGER, BOULEVARD
Partner Kathy King has overseen Boulevard's
front of house operations since 1996 where
her keen attention to every aspect of the dining
experience has earned a loyal following and
industry recognitions including the James
Beard Foundation's Service Award nomination
and Women Chefs and Restaurateurs'
"Golden Fork Award." Before joining Chef
Oakes and team, King got her start with
Joyce Goldstein at the legendary Square One.
Prospect features a more casual platform
for King's hallmark approach: gracious service
that aims for perfection without being stuffy.
1818 whaling ship excavated during the building's construction),
is the perfect place to plan your next event. Located on the
restaurant's main level, it features floor to ceiling windows and
paintings by local artists. Whether it's a family celebration,
a business event, or a breakfast meeting, our chef can tailor
a menu specifically for you. The restaurant's full menu is available,
as are special selections for buffets, family-style gatherings,
or creative offerings for large groups like whole suckling pig or
Italian style lamb. The private dining room can accommodate
45 guests for a sit-down meal and up to 65 for stand-up cocktail
parties. For more information, please call (415) 247-7767 or email naomi@prospectsf.com.
from the team behind San Francisco's acclaimed Boulevard. Partners Nancy Oakes,
Pam Mazzola, and Kathy King, together with Executive Chef Ravi Kapur, have created
a convivial venue that pays tribute to contemporary American cuisine. Whether it's a
cocktail and a bite at the bar, a casual meal at the communal table, or a relaxed dinner
in the main dining room, guests can enjoy the full menu and exceptional service.
Designed by Brand + Allen Architects, the loft-like space is warmed by earth tones,
natural fibers, and reclaimed wood, while unique elements like artisan-crafted wrought
iron chandeliers add distinctive character to the impressive dimensions. A separate
dining room is available for private events.
