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About Us

Founded over four decades ago, Flea Street has been a Silicon Valley favorite since 1980. Led by visionary Jesse Cool and with Chef/GM Bryan Thuerk at the helm, the restaurant exemplifies farm-to-table, New American cuisine. The contemporary and inviting atmosphere sets the stage for a celebration of Northern California's rich food community.


Flea Street embraces sustainability and supports local farmers, fishermen, ranchers, and vintners. With a focus on fresh, in-season, organic, and locally sourced ingredients, the menu showcases the region and seasons best. From Pacific-caught seafood to thoughtfully procured produce and grass-fed or pasture-raised meats, every dish reflects a commitment to quality and responsible dining.


Continuing to build on its legacy, Flea Street looks to the future, embracing innovation and culinary excellence. By honoring the environment and fostering relationships with the community, the restaurant stands as a testament to the viability and success of sustainable cuisine. Experience the vibrant flavors of Northern California, thoughtfully prepared with respect for people and the planet, at Flea Street.


Remember to check Facebook, Instagram and right here on our website for the most up-to-date information.

Jesse Ziff Cool

Food, Community, Sustainability Pioneer

Jesse Ziff Cool has been dedicated to sustainable agriculture and cuisine for over 4 decades as writer, restaurateur, spokesperson, and consultant for eco-conscious food service. Jesse is the

author of seven cookbooks and through the years has written for dozens of publications and appeared on numerous TV shows.


Jesse founded five restaurants, starting in 1976 with the first organic restaurant in the country, Late for the Train, and currently operates the legendary Flea Street in Menlo Park. Jesse is a lecturer for Stanford’s Department of Education and The Riekes Center, using her

home garden and kitchen as a model classroom. She developed a curriculum of: One Page, No Recipe, Seven Ingredients that invites anyone to cooking with less fear and embracing seasonally driven simple, healthy preparations.


She created Farm Fresh at Stanford Hospital; an organic, local menu option for staff and patients. She continues to work with institutional food service and health care maintaining that “Food Is Medicine” - a major area in which those that need healthy, clean and delicious food connect what they eat to their personal well-being.


Jesse invites the opportunity to mentor others, especially women who are embarking on their career in the food industry. “Sharing my own mistakes, supporting others on how to function in a very tough business, is very gratifying.”

Along with eating and drinking, she loves her home garden, spending lots of time with family and friends. She loves long hikes . . . which basically allows her to devour more of all that she loves in life, namely…great company, delicious food and a nightly martini too!

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Bryan Thuerk

Multi-cultural roots meets classical training

Bryan Thuerk is Chef and General Manager at Flea Street. Bryan was classically trained at the Oregon Coast Culinary Institute and is the winner of several international cooking competitions. His food is rooted in rich cultural background with his earliest food memories making homemade dumplings and potstickers with his Taiwanese mother, and then smoking meats "low-and-slow" with his Chicago-raised father.

Over the past four years of great personal change, Bryan has grown as a chef and leader. As a chef he has leaned into Jesse's deep reservoir of knowledge and experience. He has embraced the unique connections Flea Street has with
local farms, fisheries, ranches and wineries. Through Flea Street’s Gardens, cooking with seasonal ingredients always inspires his menus.

As a leader, Bryan's inclusive approach in the kitchen and throughout the restaurant fosters a cohesive and creative established team and work environment. This leadership results in thoughtful food, service and atmosphere.

With his innovative flair and dedication to exceptional cuisine, and alongside Jesse, Bryan continues to respect the history and shape the restaurant's future. Clearly through his cooking, delighting guests and ensuring Flea Street remains and continues as the place on The Peninsula for an approachable, fun, and very special food, culinary and cultural experience.


HOH: Heart of House

Holistic Model for Hospitality

At Flea Street we produce and serve the food as one team. We have stopped using what we believe are divisive descriptions of the restaurant work force: BOH and FOH. We have replaced it with HOH (Heart of House), bringing inclusivity and understanding that  we are all working together.


“Service Employees are adept at dealing with customers face-to-face and giving care and attention directly to guests. Food Production Employees are the silent cogs in the machine, making the whole operation run.

 Without either, a food service could not function.”

The 20% service charge added to your guest check 

goes 100% to all hourly employees 

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