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The Team

Meet The Team

PARTNER / EXECUTIVE CHEF

William Roberts

Growing up hunting and fishing with his father in the Western States and Africa, William learned early on that food doesn’t come pre-packaged from supermarkets. “Food is born from blood, dirt, and sweat.” Cooking naturally followed, and William has spent 20+ years behind the stove. After cutting his teeth at local, mostly Mediterranean restaurants he was encouraged by friends and family to take his drive and passion to the next level.

William received a scholarship to attend The French Culinary Institute in New York City. During school and following graduation, he worked for two prominent Seafood restaurants in Manhattan- Blue Water Grill and Ocean Grill. After an interlude with renowned Baker Jim Lahey opening his first restaurant- renowned pizza spot Co.- William joined the Michelin-starred Saul in Brooklyn.   Moving back to the Left Coast in Sept of 2010, William joined the opening team of Michael Mina’s relaunching of his flagship restaurant in San Francisco at the famed California Street location.      

Joining Bacchus Management and working in two of their locations over the course of his four plus years with the renowned group, Mayfield Bakery and Café and The Village Pub, is where William met and worked under Chef Dmitry Elperin. Dio Deka, in Los Gatos was next as William took on the Executive Chef Role and also met Chef George Paleologos. After that he continued in the Greek theme and opened the successful Taverna in Palo Alto.

When out of the kitchen and dining room, William enjoys hunting, shooting, fishing, hiking, writing, long lunches and his family and friends.
PARTNER / EXECUTIVE CHEF

Dmitry Elperin

As a child in Minsk, the capital of Belarus in Russia, Dmitry’s family always kept a garden. His grandfather, who did most of the cooking, would use the fresh vegetables to make the family’s meals. The garden was really his first introduction to cooking. Moving to Madison, Wisconsin at nine years old, the family tradition of planting a garden was continued and young Dmitry would help his mother with the cooking, learning his way around the kitchen.

After working in restaurant kitchens during his teens and graduating from the Culinary Institute of America, Dmitry embarked on his career at Red Sage in Washington D.C. under the guidance of pioneering chef Mark Miller. He then expanded his culinary repertoire in California, including classical French cuisine at Sans Souci and Asian fusion at Hawthorne Lane in San Francisco. He had a notable stint working with esteemed chefs like Adrian Hoffman, Daniel Humm, and Laurent Manrique.

In 2007, Dmitry joined forces with executive chef Mark Sullivan to lead The Village Pub in Woodside, California, where he served as Executive Chef for eight years, earning a Michelin Star annually. Dmitry’s path intersected with William Roberts, who joined as Sous Chef in 2013. Their partnership flourished, leading them to seize the opportunity to reopen The Mountain House.

In his free time, Dmitry explores restaurants, travels, and appreciates nature. He resides in San Francisco.
PARTNER / SPECIAL EVENTS CHEF

George Paleologos

George Paleologos, the talented Sous Chef of The Mountain House, brings a wealth of culinary expertise and a diverse background to our esteemed team. With years of experience as the Sous Chef at the Four Seasons Hotel in Palo Alto, California, as well as his tenure as the Executive Sous Chef at Dio Deka, George has honed his skills and crafted his own unique culinary style.

George’s free time reflects his boundless passion for art, nature, culinary exploration, and community engagement.

These experiences outside the kitchen not only nourish his creativity but also shape his culinary philosophy, allowing him to bring a truly holistic approach to his craft at The Mountain House.