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From Concept to Plate 

Date:  Thursday, 07/19/18 09:00 AM - 11:00 AM

Taking an idea and getting it off the ground is a monumental task and an amazing journey.

Chef Matt Greco of Salt Craft in Pleasanton and FSTC's Chef Mark Duesler discuss the how’s and whys when it comes to launching a concept in today’s market. Matt Greco will also discuss his personal experience and how he leveraged the FSTC to make his opening a success!


Stay and try some of what Salt Craft serves for lunch and network with attendees!


Attendees will learn:

  • How to pick the right location for your concept
  • What the "Try Before You Buy" program is all about
  • How to select the right equipment for your concept
  • What PG&E Resources are out there to help with starting your restaurant

If you are unable to attend in-person, register now for our broadcast!
Speaker: Chef Matt Greco (Salt Craft) and Mark Duesler

Chef Greco grew up in the great state of Texas, where he learned to build smokers and smoke meat from his dad as a kid. Matt attended the Culinary Institute of America; spent ten years in New York City working as a cook and sous chef for three great chefs (Daniel Boulud, Andrew Carmellini, and Gray Kunz); launched a successful restaurant in Brooklyn; was an executive chef at a winery restaurant; did a little bit of traveling; and received a few awards along the way.

Mark Duesler is a Chef Consultant/Program Advisor at Frontier Energy where he oversees the "Try Before You Buy” program at the PG&E Food Service Technology Center. With 20 years in the food service industry and 15 years in the kitchen, he is eager to share his knowledge and expertise with the foodservice industry.

Food Service Technology Center
12949 Alcosta Blvd. STE 101
San Ramon, CA 94583


Event Contact Info:

Kiana Caban