After 16 years working at Rose’s Café & Terzo, we have promoted Chef Miguel from Chef de Cuisine to Exec Chef. He will continue the traditions of Terzo while adding his own touch. Full bio coming soon.
GM & Wine Director
“Hospitality is caring for your guests with no thought of reward,” says David Murphy, General Manager and Wine Director at Terzo and Rose’s Cafe in Cow Hollow. “I like to keep it simple; my job is to take great care of people. From my staff to every guest who walks through the door. If you treat your staff with a sense of belonging and value, it will reflect in the way they take care of your guests. Your guests will feel welcomed and valued and they will return, simple as that.”
David’s passion for the restaurant industry began at a young age working summers in his grandmother’s small cafes and diners. “I would put orders away; help do dishes, sweep floors, take out the trash, whatever they needed me to do.” Wisely the money he earned was tucked away by his grandmother to be used for college. “I always enjoyed the summers at Grandma’s restaurants. It always felt so much like family, everybody loved each other and enjoyed one another. I attribute these experiences to my approach today. If it feels like home and family then you’re doing something right.”
David worked his way through college serving and bartending at various restaurants around the country but never really caught the bug until he returned to San Francisco in 2000. “I developed a serious love for restaurants when I began working as a manager at Tonno Rosso, and subsequently, Scala’s Bistro in 2003.” Up until that point restaurants paid the bills. It was The City and wine that really got David hooked. “I began reading and learning everything I could about wine, specifically Italian wines as both restaurants’ wine lists were primarily Italian. Wine gave me a creative outlet that typically only a Chef can enjoy. It allowed me the ability to create something for the guests that I was never able to do before. If you are not glowing and genuinely having fun while talking about wine, then you’re doing it wrong!”
David brings over 20 years of restaurant experience to Terzo and Rose’s Cafe. His experience includes Italian, Japanese, Greek and French cuisines, allowing him to see things from a unique perspective. “The common thread for all cultures is the immense pride that they all take in the history and symbolism of their respective cuisines. Food has always been a source of pride and self-expression for all cultures. Food is interwoven in the history of practically every culture and they express and honor that through their food.”
David has enjoyed working at such established San Francisco restaurants as Scala’s Bistro and Ozumo as well as some critically acclaimed restaurants in Arizona before he returned to San Francisco in 2011 to join the team as a Manager at Farallon, and then moving to Kokkari in 2014 as the Assistant General Manager and Sommelier.
What started as a love of food and a restaurant investment turned into a full career change for Laurie Thomas, now owner of Nice Ventures, which includes three successful restaurants in San Francisco: Rose Pistola, Rose’s Café, and Terzo. Prior to becoming a restaurateur, she earned a BS in Industrial Engineering from Stanford University, an MBA from Harvard Business School, and held senior management positions at several enterprise software companies in Silicon Valley.
In 1996 Thomas invested in Rose Pistola, which subsequently won the prestigious James Beard award for the Best New Restaurant in America. The following year she made an additional investment in Rose’s Café, which has developed into a neighborhood café and a second dining room for many locals. In 2001 Thomas joined Nice Ventures full time, and in March 2002 became CEO.
In April 2006 Thomas opened Terzo, with Chef Mark Gordon, who created seasonal, Mediterranean cuisine with origins in Italy, Spain, Portugal, Morocco, France, and the Middle East.
Thomas lives in San Francisco with her husband, Tony, their Golden Retriever Cody and their rescue cat, Mookie. Together they enjoy skiing, traveling, food and wine.
Mark Gordon began his culinary career at the Kendall College Culinary Program in Chicago. He then moved to California and worked his way up in various Bay Area kitchens, including Fetzer Winery’s Culinary Center and San Francisco’s renowned 42 degrees. In October of 2000, he joined our parent company, Nice Ventures as the Executive Chef at Rose’s Café.
After five years at Rose’s Café, Gordon was ready for another challenge and worked closely with owner Laurie Thomas to create a new sister restaurant, Terzo.
After spending the past 10 years at Terzo, Gordon this year decided to step back from his Executive Chef position at Terzo in order to focus on his creative passions and health. Gordon is still very involved as Chef Emeritus, helping to curate and produce quarterly wine dinners, and by providing guidance and feedback to the kitchen and wine team.
Gordon lives in Oakland with his wife Lori, a professional personal chef who also spent many years producing desserts at Terzo. When they are not working, they enjoy traveling and dining around the Bay Area.