The story
Protégé brings the precision and care of a fine-dining kitchen into a relaxed, upscale-casual setting in Palo Alto. The restaurant is the vision of Master Sommelier Dennis Kelly and Chef Anthony Secviar, who together have created a place where exceptional food and a world-class wine program are accessible without pretense. The quality of the experience has earned Protégé a Michelin star, a recognition that reflects the team's unwavering commitment to detail.
Chef Secviar’s foundation was built in some of the most influential kitchens in the world, including stages at Akelare and El Bulli in Spain, followed by six years at The French Laundry, where he rose from Chef de Partie to Sous Chef. He later served as Chef de Cuisine at the five-diamond Addison in San Diego. At Protégé, he leads a kitchen team that includes Chef de Cuisine Jeremy Wayne, a James Beard semifinalist for Rising Star Chef who helped open SingleThread and earn its two Michelin stars.
The restaurant offers two distinct experiences. The Lounge features an à la carte menu in a casual atmosphere centered around a 10-seat bar. The Dining Room provides a comfortable, intimate setting for a seven-course tasting menu. The wine program, curated by Master Sommelier Kelly, is a deep and thoughtful selection of bottles from the world’s finest producers, available by the glass or bottle to pair with the food. For private events, a dedicated room accommodates up to 10 guests for a five-course tasting menu, with full restaurant buyouts available for larger parties.
With its blend of refined technique and approachable warmth, Protégé stands as a destination for contemporary Californian cuisine in the heart of Silicon Valley.
Recognition
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