Maven is an innovative bar and restaurant in San Francisco’s Lower Haight neighborhood. At Maven’s core is a paired menu, which couples creative cocktails with delicious small plates. Maven executes a style of that is casual, while equally very competent, sacrificing neither comfort nor elegance.
The focal point of Maven’s interior design is a living wall mounted behind the mammoth redwood bartop and communal tables. A dark alluring atmosphere, organic in nature, incorporating soft candlelight with deep wood tones, kindles the seductive and spirited guest experience.
Jay Bordeleau is a beverage fanatic. He’s always been intrigued and delighted by the flavors that one can tease from alcohol. Building Maven has given him a chance to explore the synergy of these flavors when they’re brought together with food.
Formerly as Beverage Director for Beretta, Bacar, and Mecca, Bordeleau has honed his wine and spirit knowledge and is a Certified Sommelier and WSET Advanced Wine Specialist. Not shying away from getting dirty, Bordeleau has spent many years on the production side of the industry at Rhys Vineyards. Beyond being knee-deep in grape marc during multiple harvests, it was here where his experience and passion for biodynamic farming truly took root.
Bordeleau’s imaginative and collaborative skills began by banging drums and cymbals behind an orchestra while completing his Music degree from University of Michigan, Ann Arbor. These experiences combined to form a theatrical mindset. You’re the audience. Your seat and the show are waiting for you.
Isaac Miller started cooking as a teenager when he would spin produce from farmers’ markets into creative dishes for his family.
At Maven, he now builds menus around fresh, local ingredients that lend themselves to dishes he describes as “thoughtful, playful, and fulfilling.”
Before landing at Maven as Executive Chef and partner, the California Culinary Academy graduate developed his skills over 16 years working at some of the area’s most respected restaurants.
Previous experience includes opening Sweet Woodruff, the Michelin-stared Sons & Daughters, and 231 Elsworth. More so, Miller was lead line cook at venerable two Michelin-starred Manresa under Chef David Kinch.
When he’s not in the kitchen, Miller unwinds by hiking with his wife and listening to music. The longtime hip-hop fan – who also happens to be a skilled break-dancer – is a former intern for “The Drum,” which was the world’s longest-running hip-hop radio show.