Aubree Arndt and Jarad Gallagher form a powerful culinary team at BROMA, blending their diverse backgrounds to create a unique dining experience that fuses Californian ingredients with Spanish influences. Jarad brings a wealth of experience to the duo, having earned Michelin stars at esteemed establishments like Chez TJ in Silicon Valley and The Plumed Horse, while also managing a diverse range of restaurant concepts with Restaurants Unlimited. His journey has spanned from fine dining to barbecue, as evidenced by his successful venture, Smoke Point BBQ. As Vice President of Culinary Operations for Shashi Group, Jarad oversees innovative concepts like BROMA, which blends his fine dining expertise with a passion for creating approachable, high-quality dishes. His curiosity and hands-on approach extend beyond the kitchen, as seen in his work with Vertigo Coffee Roasters and SF Specialty.

Aubree’s journey began in Michigan, where she was raised in a family with Polish and German culinary traditions. She honed her skills at Le Cordon Bleu in Arizona and worked in kitchens across the country, including notable stints at San Francisco's Maverick and Loma Brewing Company, where she helped establish the restaurant as a celebrated BBQ destination. During the pandemic, her partnership with Jarad blossomed, and together they brought their shared passion for creativity, sustainability, and high-quality ingredients to BROMA, creating a space where culinary artistry thrives. Together, Aubree and Jarad’s partnership at BROMA reflects their commitment to craftsmanship, sustainability, and creating an exceptional experience for their guests.

Born and raised in Russia, Mikhail Chalov moved to the United States as a teenager and adapted to life as a high schooler in Northern California. As a young father, he worked in various restaurants to support his daughter, but it was a job posting at Chez TJ that truly transformed his career. Despite having no fine dining experience, Mikhail eagerly embraced the opportunity and quickly found the role to be eye-opening and pivotal to his future in the hospitality industry. 

Starting as a busser at Chez TJ, Mikhail advanced through roles such as food runner, head server, and eventually general manager. During the pandemic, he joined former colleagues Justin Rodriguez and Chef Jarad Gallagher at Shashi Hotel, where he became part of the opening team, handling hiring and training in the bustling hotel restaurant environment. Reflecting on the past decade, Mikhail values his long-term professional relationships and the crucial lessons they taught him about hospitality and restaurant management.

Born and raised in Silicon Valley, Scott Klein began his culinary journey specializing in event catering at local wineries. He later moved to Sonoma, immersing himself in the wine industry for nearly a decade before returning to Silicon Valley to join the Alexander’s Steakhouse team in Cupertino. Here, he contributed to the team’s achievement of a Michelin star and continued to learn about wine, pursuing a formal education with the Court of Master Sommeliers. 

His career in fine dining has included roles at Michelin-starred establishments like The Village Pub in Woodside and Chez TJ in Mountain View, where was first introduced to Chef Jarad Gallagher. During the pandemic, he transitioned to Maître d' at Chez TJ, overseeing front-of-house operations and wine service upon its reopening. Presented with an opportunity to join Chef Jarad Gallagher at his new project at Shashi Hotel, Scott assumed the role of Service Director, leveraging his expertise in wine and further developing his front-of-house leadership alongside former Chez TJ colleagues. At BROMA and The Emerald Hour, Scott champions Spanish wines and Californian favorites, emphasizing organic and biodynamic selections while collaborating with the bar team to execute an innovative, seasonally-inspired cocktail experience.

Michael White’s transition from a corporate attorney to Lead Bartender for BROMA and The Emerald Hour marks a dramatic career shift after two decades specializing in corporate finance. Following his children’s departure for college, Michael left the legal field and ventured into craft cocktails, driven by a lifelong interest in bartending. He began with bartending school and event bartending before making a significant leap to teaching cocktail classes at SF Mixology. His expertise grew as he managed bars at notable San Francisco venues including The Warfield Theatre and Regency Ballroom. While managing those concepts, he continued to develop his skills at Town Tavern, a highly regarded craft cocktail bar in Alameda.

The pandemic brought Michael closer to home in Silicon Valley, where he joined the founding team of BROMA and The Emerald Hour at the Shashi Hotel. As Lead Bartender, he oversees bar operations and enjoys the creative process of crafting cocktails. Michael remains active in the cocktail community, keeping up with industry trends and exploring new ingredients and alcohol-free options. His journey from law to craft cocktails highlights his dedication to following passions and embracing new opportunities at any stage of life.

Born and raised in Russia, Mikhail Chalov moved to the United States as a teenager and adapted to life as a high schooler in Northern California. As a young father, he worked in various restaurants to support his daughter, but it was a job posting at Chez TJ that truly transformed his career. Despite having no fine dining experience, Mikhail eagerly embraced the opportunity and quickly found the role to be eye-opening and pivotal to his future in the hospitality industry. 

Starting as a busser at Chez TJ, Mikhail advanced through roles such as food runner, head server, and eventually general manager. During the pandemic, he joined former colleagues Justin Rodriguez and Chef Jarad Gallagher at Shashi Hotel, where he became part of the opening team, handling hiring and training in the bustling hotel restaurant environment. Reflecting on the past decade, Mikhail values his long-term professional relationships and the crucial lessons they taught him about hospitality and restaurant management.

Born and raised in Silicon Valley, Scott Klein began his culinary journey specializing in event catering at local wineries. He later moved to Sonoma, immersing himself in the wine industry for nearly a decade before returning to Silicon Valley to join the Alexander’s Steakhouse team in Cupertino. Here, he contributed to the team’s achievement of a Michelin star and continued to learn about wine, pursuing a formal education with the Court of Master Sommeliers. 

His career in fine dining has included roles at Michelin-starred establishments like The Village Pub in Woodside and Chez TJ in Mountain View, where was first introduced to Chef Jarad Gallagher. During the pandemic, he transitioned to Maître d' at Chez TJ, overseeing front-of-house operations and wine service upon its reopening. Presented with an opportunity to join Chef Jarad Gallagher at his new project at Shashi Hotel, Scott assumed the role of Service Director, leveraging his expertise in wine and further developing his front-of-house leadership alongside former Chez TJ colleagues. At BROMA and The Emerald Hour, Scott champions Spanish wines and Californian favorites, emphasizing organic and biodynamic selections while collaborating with the bar team to execute an innovative, seasonally-inspired cocktail experience.

Michael White’s transition from a corporate attorney to Lead Bartender for BROMA and The Emerald Hour marks a dramatic career shift after two decades specializing in corporate finance. Following his children’s departure for college, Michael left the legal field and ventured into craft cocktails, driven by a lifelong interest in bartending. He began with bartending school and event bartending before making a significant leap to teaching cocktail classes at SF Mixology. His expertise grew as he managed bars at notable San Francisco venues including The Warfield Theatre and Regency Ballroom. While managing those concepts, he continued to develop his skills at Town Tavern, a highly regarded craft cocktail bar in Alameda.

The pandemic brought Michael closer to home in Silicon Valley, where he joined the founding team of BROMA and The Emerald Hour at the Shashi Hotel. As Lead Bartender, he oversees bar operations and enjoys the creative process of crafting cocktails. Michael remains active in the cocktail community, keeping up with industry trends and exploring new ingredients and alcohol-free options. His journey from law to craft cocktails highlights his dedication to following passions and embracing new opportunities at any stage of life.