Our Team

  • Saul Lorenzo Jimenez

    Saul Lorenzo Jimenez

    Generously Supported By:  OpenTable
    Age, at time of Internship: 16
    CT Intern: Fall 2022 – Spring 2023
    Restaurant Host: Millennium, Chef Eric
    Referred By: MetWest DH – OUSD
    Intern Story:
    Saul grew up in a low income, single parent home in Oakland with his mom, who has always done most of the cooking – he would love to return the favor by taking on more of the cooking. He proudly says that his mom inspired him to strive toward a career in cooking. He took a class at Laney College, where he was guided by a mentor and learned the basics. Along with starting to make food at home, Saul also has experience decorating cakes at a bakery.

    His teacher introduced him to Sprouts Chef Training and encouraged him to apply. He had a wonderful experience at Millennium and found everyone kind and outgoing, especially his mentor Chef Eric.

    Saul obviously loves a challenge as he has run a half marathon, and enjoys biking and being a part of his school’s biking club. We are fully behind Saul’s career goal of being a traveling chef – tell us where you’ll be, and we will show up, napkins in laps!!

  • River Gregorio

    River Gregorio

    Generously Supported By: Patriot Holdings
    Age, at time of Internship: 16
    CT Intern: Fall 2022 – Spring 2023
    Restaurant Host: Componere Catering, Chef Rob
    Referred By: MetWest EH – OUSD
    Intern Story: River’s experience with bullies dimmed his self confidence and interest in school. It wasn’t until he found the courage to speak up that things took a turn for the better, and River realized the value of personal advocacy. He set out to do what he loved, no matter what others thought.

    Pursuing his interests meant rekindling a love for cooking. River remembered his parents teaching him a recipe for fried rice, and it became his goal to cook restaurant-caliber meals at home. As a Sprouts Chef Trainee at Componere Catering, River will gain confidence and cooking skills to use in and out of the kitchen. We can’t wait to see what’s in store for River!

  • Henrique Greghi

    Henrique Greghi

    Generously Supported By: Whole Foods Market
    Age, at time of Internship: 16
    CT Intern: 2022
    Restaurant Host: Californios, Chef Val
    Referred By: Chalk
    Intern Story: Henrique was born in São Paulo, Brazil and moved to California when he was 13. He found it challenging to be in a new culture and learn a new language, but soon adapted to his new environment. He has always enjoyed cooking and learned some skills at home with his dad, “normal food like rice, beans, and meat”.

    Henrique’s mom heard about Sprouts through a school email and told him about the Chef Training program. He had always dreamed of a career as a chef, and was excited when he found out he was accepted and would intern at an amazing restaurant like Californios. He found it very rewarding helping to prepare food and knowing that someone else (in the dining room) would get to eat and enjoy what he had made. His time as an intern was hard work but incredibly fun, and he learned a lot about making food, plating, and organization.

    The sky’s the limit for Henrique – he is good at math and science and with his new restaurant skills, his only challenge will be choosing which direction to take after he finishes high school!

  • Sisma Menendez

    Sisma Menendez

    Generously Supported By: Current Foods
    Age, at time of Internship: 17
    CT Intern: 2022
    Restaurant Host: Greens Restaurant, Chef Katie
    Referred By: Chalk
    Intern Story: Growing up, Sisma experienced violence, negativity, and abuse, which affected her focus in school and her connections with others.

    Through it all, cooking was a form of escape. As Sisma mastered new recipes, studied the work of famous chefs, and prepared Thanksgiving dinner for her family, she found something to strive for: Sisma wanted to become a professional chef. 

    During her Sprouts internship, Sisma will work alongside Chef Katie at Greens Restaurant to turn her passion for cooking into a career. We cannot wait for Sisma to flourish with the support of a kitchen family and the mentorship of a seasoned chef.

  • Fredy Bazan

    Fredy Bazan

    Generously Supported By: Open Table
    Age, at time of Internship: 17
    CT Intern: 2022
    Restaurant Host: A16, Chef Noah
    Referred By: MetWest DH – OUSD
    Intern Story: Fredy faced discrimination because of his low-income background. Frustrating as it was, it couldn’t curb his appetite for life – or home-cooked meals with family. Food was Fredy’s window into the world. His mother’s tamales brought the taste of Mexico City to any kitchen, and foreign foods carried the flavors of unfamiliar cultures.

    Relishing the power of food to transport and connect, Fredy set his sights on a culinary career. He applied to Sprouts Chef Training, hoping to diversify his recipe repertoire and knowledge of international cuisine. With the support of his Chef Mentor at A16, Fredy will immerse himself in Italian traditions. We’re excited for Fredy to take the first step towards his goal: opening his own fusion restaurant!

  • Chris Estrada

    Chris Estrada

    Generously Supported By: IN NEED OF SUPPORT
    Age, at time of Internship: 17
    CT Intern: Fall 2022
    Restaurant Host: Mama Oakland, Chef Priscilla
    Referred By: MetWest DH – OUSD
    Intern Story: Chris grew up without the coaching or cooking skills to lead a healthy lifestyle. He battled multiple health problems, like asthma and high blood pressure, and he feared his little brother might experience the same challenges.

    Determined to change things, Chris committed to a gym routine and applied to Sprouts. As a Chef Trainee at Mama Oakland, he’ll set an example for his brother by developing his skills in the kitchen and learning healthy recipes he can cook at home. He looks forward to sharing stories, techniques, and home-cooked meals with his family.

  • Fable Horning

    Fable Horning

    Generously Supported By: Bartko Zankel Bunzel & Miller, Robert Horrocks + Sandra Donnell
    Age, at time of Internship: 17
    CT Intern: Fall 2022
    Restaurant Host: Sorrel, Chef Felix
    Referred By: SFUSD
    Intern Story: Growing up, Fable’s relationship with their single mother affected their self-image and confidence. They ran away from home on multiple occasions, and they were placed in foster housing. Cutting ties with their mother, seeking mental health support, and reconnecting with their father and extended family helped Fable move forward.

    Moving in with their grandparents finally gave Fable a supportive and loving environment, which motivated them to return to school with a brand new can-do outlook. In school, Fable was naturally attracted to the culinary and gardening classes. With renewed hope, they took a leap into the culinary world and applied to Sprouts Chef Training. Under the guidance of Chef Felix at Sorrel in San Francisco, Fable will develop their culinary skills. We are eager to see their confidence grow, as cooking dreams come within reach.

  • James Oh

    James Oh

    Generously Supported By: Whole Foods Market
    Age, at time of Internship: 24
    CT Intern: Fall 2022
    Restaurant Host: Cannery Kitchen & Tap, Chef Humberto
    Referred By: The Arc
    Intern Story: At school and work, James felt disconnected. It was difficult for James (who is on the autism spectrum) to make friends, and he struggled to find a subject that engaged and inspired him.

    Seeking a new learning environment and a sense of community, James applied to Sprouts Chef Training. At Cannery Kitchen & Tap, he’ll have opportunities to challenge himself in a dynamic, social work environment. We’re excited for James to receive culinary training from a professional chef to find out if cooking is his future!

  • Cameron Green

    Cameron Green

    Generously Supported By: Relativity + Community Members
    Age, at time of Internship: 20
    CT Intern: Fall 2022
    Restaurant Host: Reve Bistro, Chef Paul
    Intern Story: Early on, Cameron found school challenging. He learned differently, so he went in search of growth opportunities that played to his strengths. 

    Drawn to hands-on hobbies, Cameron took first to sports, then to the kitchen. He began to see cooking as a path to self-sufficiency and applied to Sprouts.

    Cameron’s internship with Reve Bistro in Lafayette will introduce him to restaurant work. He’ll earn steady income to put towards his own place and gain transferable job skills he can apply to any field. We’re excited to see Cameron explore career dreams of restauranteering (or maybe even sportscasting!) with a solid foundation in place.

  • Fidel Miam Lambert

    Fidel Miam Lambert

    Generously Supported By: Impossible Foods, Robert Horrocks & Community Members
    Age, at time of Internship: 18
    CT Intern: Fall 2022
    Restaurant Host: Foreign Cinema, Chef Eric
    Referred By: Chalk
    Intern Story: At a young age, Fidel felt the hole left by his absent father. He did whatever he could to help his single mother keep food on the table, but fear of failure kept him from exploring his own passions or setting goals for long-term success. Fidel graduated from high school lacking mentorship or a calling to drive his career. 

    Seeking clarity, Fidel took a variety of community college courses. He explored job opportunities he’d never had the chance to try. It was his job at a local tea house that piqued Fidel’s interest in cooking and inspired him to join Sprouts Chef Training. As a chef trainee at Foreign Cinema, Fidel will deepen his culinary knowledge. He imagines a future where he owns his own restaurant and serves dishes steeped in his cultural heritage to friends, patrons, and family – including his father, who has come back into his life!