Chef Maurice Dissels

Executive Chef Maurice Dissels’ first childhood memory of his grandmother, in the hope of making him a good Cajun cook, is feeding him a taste of her spicy chili sauce. He remembered crying in his high chair. But he is smiling today as he works on the latest stage of his culinary development as the Executive Chef of Birk’s restaurant. An American Grill located in the heart of the Silicon Valley, Birk’s has been the leading force in South Bay power dining for over 18 years.

The area’s movers and shakers know that Birk’s well-executed menu of salads, pastas and sandwiches for lunch, as well as, USDA prime steaks, chops and seasonal fresh fish along with Petaluma poultry for dinner features top-notch ingredients served in a lively atmosphere that resonates the vibrancy of life in the valley. Birk’s has a well stocked bar featuring an impressive array of single-malt scotch, microbrews on tap and excellent wines both by the glass and bottle.

Maurice has traveled a long way to reach his current post as the Executive chef of Birk’s. Born in South America, he is a native of British Guyana. He formally studied culinary arts with a strong background in Cajun/Caribbean cuisine and food science.