The American Grilled Cheese Kitchen

The American’s menu stems from years of menu development, recipe testing, and deep relationships with San Francisco and the West Coast’s local food ecosystem. Some of the featured vendors include:

– Pinkie’s Bakery (San Francisco)
– Artisan Bakers (Sonoma)
– Tillamook County Creamery Association (Tillamook, OR)Champion – Zoe’s Meats (Petaluma)
– Golden Gate Meats (San Francisco)
– Willie Bird Farms (Sonoma)
– Laura Chenel Creamery
– Point Reyes Creamery (Point Reyes)
– Vegiworks (San Francisco)
– B&R Farms (Hollister)
– Kolowski Farms (Sonoma)

Heidi Gibson, “Commander-in-Cheese”, Culinary Director & Founder

Heidi is the menu architect and co-owner of The American Grilled Cheese Kitchen. As the winningest Grilled Cheese Invitational contestant in history, Heidi dreamt up the concept of a gourmet grilled cheese restaurant after numerous fans, rival grilled-cheese chefs, sandwich judges, family, and friends encouraged her. Her culinary creativity stems from years as a competitive grilled-cheese chef, and a scientific approach to sandwich making as she also holds bachelor’s and Master’s degrees in engineering from MIT.

Nate Pollak, “The Big Cheese”, CEO & Founder

Nate is the CEO and co-owner of The American Grilled Cheese Kitchen. After assisting in Heidi’s recent grilled cheese competitions, Nate made it his mission to pair Heidi’s culinary talents with a grilled cheese-deprived world. Nate helped pay his way though UCLA as an economics and classics scholar through multiple food-service positions. Nate draws on these restaurant experiences as a host, server, and bartender/bar manager to create the inviting atmosphere at The American. He manages all administrative, financial and growth operations.

Rob Nevitt, Area Manager

Rob oversees all store operations and team member development at The American. Rob draws on a successful career of management positions with established brands such as Philz Coffee, Java Detour, and Chipotle. He builds highly productive and well-balanced teams and training programs to ensure that The American runs as smooth as melted havarti.

Adam Maxwell, Sous Chef

Adam brings a wealth of commercial cooking and kitchen management experience to ensure that every item produced in The American’s kitchens is of exceptional quality. Adam and his culinary team launched The American’s expanded non-grilled cheese “House Specialties” menu in 2014, among many other menu items created under his lead.

Jeanne Ormsby, Financial & Administrative Director

Jeanne maintains all financial and administrative records for The American; and advises the management team on financial, HR and growth strategies. Not a single penny goes un-turned under Jeanne’s watchful eye! Prior to The American, Jeanne has held multiple CFO positions with regional multi-store restaurant chains.

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