Doug Washington’s career in the restaurant business began at the age of 15 as a busboy at a French Restaurant in Vancouver, Canada, where he grew up. By the age of 18, Doug was apprenticing to manage that same restaurant. At the age of 20, Doug moved to San Francisco, and his first job there was managing for Joyce Goldstein at her renowned Square One Restaurant. Doug worked closely with Joyce’s son, Evan Goldstein, who was the youngest Master Sommelier in the world at the time and needless to say – he got Doug interested in wine. Doug left Square One to be the opening Maitre d’ for Wolfgang Puck at Postrio in 1989. After four years, he left to open his own restaurant – Vertigo Restaurant in the Transamerica pyramid building. In 1997, he joined Traci DesJardins and Pat Kuleto as the Managing Partner at the renowned Jardiniere Restaurant. In 2001, he was approached by the Francis Coppola Group to be the Senior Vice President of New Projects for the Coppola Company. In 2003, he left the Coppola Company to form Stock & Bones Company with his partners, Mitchell & Steven.
Doug currently resides in Berkeley, California with his wife and three children.

Mitchell started cooking in New York where he embarked on a two year comprehensive apprenticeship at the famed Four Seasons Restaurant where he met his mentor, Chef Seppi Renggli. Within three months he received the unprecedented honor of being promoted to grill cook and put on salary. He cooked side-by-side Renggli in the Grill Room. He then joined the kitchen at Le Cirque in NYC and Gitane, in NJ with brother Steven, before returning to Four Seasons. In 1989, he contacted Wolfgang Puck who was opening Postrio in San Francisco and became one of the opening cooks. He left Postrio after a year to further explore the culinary treasures of Asia and Europe. Upon returning to the U.S. he worked for Wolfgang Puck at his Mediterranean restaurant, Granita in Malibu and then at the Italian restaurant Coco Pazza in NY. In 1994, Mitchell returned to San Francisco when Wolfgang Puck contacted him and his brother and asked them to be the Executive Chefs of Postrio Restaurant. Michael Bauer of The San Francisco Chronicle called the trio of Wolfgang Puck, Mitchell Rosenthal and Steven Rosenthal “all shockingly good cooks.” Mitchell and Steven lifted Postrio to four stars.

Much like his brother, Steven Rosenthal loves to cook, but his talents are often more technical:.After several years as a line cook, Steven decided to expand his skills at the Culinary Institute of America at Hyde Park, New York, where he externed at Gitane, a small, classic French restaurant in New Jersey. After graduating in 1988, he went off to work at the four star Pierre Hotel where he worked every station and acquired the discipline of a formal kitchen. After a year, he went to San Francisco to join Mitchell as an opening cook at Postrio. He stayed for three years and left in 1992 to be Sous Chef at Geordy’s, also in San Francisco, under Charles Solomon, a refined chef who had worked for David Bouley. After Geordy’s closed the next year, he returned to the East Coast contemplating opening a restaurant with Mitchell in New Jersey when they were invited back to Postrio to take over the helm. One of the things that Steven thrives on is the financial aspect of maintaining a highly successful restaurant group in an ultra-competitive market. Besides kitchen operations, Steven now focuses on many of the detailed and crucial financial decisions of the company. His motto seems to be “Spending money wisely is important to being successful. I am continuously looking to make sure it all falls under the “wise” category.”

A graduate of New England Culinary Institute in Burlington Vermont, Max Hosey has been traveling ever since his commencement. He started his journey in the mountains of Colorado at the Grouse mountain grill. His fine-dining experience also led him to London England, where he worked at the luxurious Ivy. Max has worked under great chefs Alfred Portale, Chris Lee, Charles Roman, and David Kinch. Max has all together, cooked in eight different cities around the world.

Born and raised in the Poconos mountains of North Eastern Pennsylvania, Max took an interest to cooking at a very young age. Cooking breakfast for his brothers and sisters every Sunday at the age of 12, led to his immense love of creating great food. After graduating from New England Culinary Institute, Max moved to Philadelphia. It was there where he met Vernon Morles at Salt Restaurant. Between Salt, Winter Land and Town Hall, Max went on to work with Vernon for three years. Vernon has since taken the rains as Executive chef at Salt house, leaving Max to run the show at Town hall.

Safe to say that there has never been any question that food and wine would be Haley’s life. By the age of 15, her father had her guessing varietals on their trips to Napa Valley. The scary part (for her father) was that she was guessing many of them correctly. During her first trip to Paris at 17, she had her first multi-course meal paired with wine and decided right then and there that this was to be her path.

Haley went on to study Hospitality Management at San Diego State University. After that, she continued her studies at the College of Food, Tourism and Creative Studies in Birmingham, England where she received a culinary certification. At the age of 24, she was already the Wine Director at the acclaimed Bacar Restaurant overseeing 1,200 selections. In 2009, she became the Lead Sommelier at the nationally acclaimed Spruce Restaurant overseeing a list with over 2,600 selections. During her tenure at Spruce, her wine list was awarded the Wine Spectator ‘Best Award of Excellence’. In 2012, she joined The Stock and Bones Company as the Wine & Spirits Director overseeing all 5 of their restaurants; Town Hall, Salt House, Anchor & Hope, Irving St. Kitchen and Corners Tavern.

She has been featured in articles both locally and nationally including The Chicago Tribune, Wine Enthusiast, the Sommelier Journal, and was named one of Restaurant Hospitality Magazines ‘Top 30 under 30’ Sommeliers of America. Her belief is that wine is simply a snapshot of culture and history. Her goal is to source exceptional wines that are the best representation of the place from which they come from.

Christine Law is the Pastry Chef for Town Hall, Anchor & Hope and Salt House restaurants. Guests love her updated American classic desserts, which are inspired by three generations of bakers in her family. After finishing her training at The Culinary Institute of America in Hyde Park, NY, Christine developed her style working in numerous fine dining restaurants around the bay area,most notably at Wolfgang Puck’s Spago and Postrio, where she spent a total of nine years.

Christine is a talented yet extremely humble soul – thus, the brevity of these words.

Marissa is a 3rd generation Bay Area native. She graduated Chico State with a degree in International Relations. She speaks fluent Greek and Spanish and had hoped to use her languages and studies to eventually become an international spy. However, after living for extended periods in Spain and Argentina to further her Spanish as well as living in Australia for a year to study social interactions with people with an accent, she decided to move back to the Bay Area and give up on the spying idea. Instead she followed her love of food, wine and cooking. She spent 4 years prior to Town Hall as the Events Director at Postino in the East Bay followed by 2 years in the same position at The Olympic Club.
She joined Town Hall in the spring of this year. When she is not here at the restaurant, she is usually out in her gold, 96 Buick Regal playing mixed tapes (dressed as someone else) staking out strangers she claims to be “spying” on.