How did you select Tapestry’s talented Executive Chef?
We were looking for a chef who could bring both creativity and precision to a concept like Tapestry. Someone who understands seasonal, elevated cuisine and has the experience to lead a kitchen with care and intention. Derek Weinman stood out for his impressive background, including time at Michelin-starred and high-end restaurants, and for his thoughtful approach to food and leadership.
His culinary perspective aligns perfectly with Tapestry’s vision: refined yet welcoming, grounded in quality, and inspired by the artistry of the surrounding design community.
What would you like diners’ experience to be?
We hope that our guests will feel like a welcome part of the creative, connected community that is our beloved design district. Whether you come for breakfast, lunch, happy hour or dinner, we want you to enjoy good food, good times, and leave feeling fantastic! 
Chef Derek Weinman has spent the more than fifteen years in some of the country’s most dynamic kitchens, shaping a culinary identity rooted in craft, curiosity, and heart. He honed his skills under celebrated chefs including Nancy Oakes at San Francisco’s Boulevard, Neil Ferguson in Nantucket, and master French patissier Patrick Leze. Each kitchen deepened his respect for discipline, technique, and the story behind every ingredient.
Now, as Executive Chef of Tapestry Bistro, Chef Weinman is drawing on every chapter of his journey crafting menus that move from light and elegant morning fare to bold, globally-inspired plates by evening. Layered, intentional, and expressive, his cuisine always tells a story, and is always cooked with feeling.
What is your vision for the culinary program at Tapestry?
My vision is to make it farm-to-table, elegant yet approachable. I want guests to feel good about the food they’re eating. We will source from local farmers, the same ones you’ll find at your local farmers market. It will feature an array of Mediterranean-influenced, California-rooted approaches celebrating seasonal abundance.
What do you find inspiring about creating a program for a design-driven space?
Being nestled inside a design center adds purpose and character. The menu will be aligned with the thoughtful, design-forward environment we’re in. Each piece of furniture in the showrooms reflects someone’s creativity, their craft, their story. That inspires me to do the same on the plate. I want the food to reflect the creativity of the space, to be another reason people gather here, whether for a meeting, happy hour, or a break between showroom visits.
Which dish are you excited to be rolling out?
I’m excited to introduce a spin on an Italian caponata–a warm eggplant dip with roasted eggplant, capers, tangy tomatoes, sweet golden raisins, and a ton of fresh herbs. It’s served with house-made focaccia and was inspired by my love of baba ghanoush. It’s a dish that invites sharing, conversation, and draws flavors from the Mediterranean.
Another highlight is semolina gnocchi, delicate, fluffy, and crisp, with summer squash, roasted pepper, and pistou, finished with dollops of ricotta. It’s light, flavorful, and designed to be elegant and engaging, an inspiration of seasons.
