Our Team

Marisela Tobar

Marisela Tobar

Office Manager

About Marisela

Marisela Avila discovered her love for events planning after she found herself looking forward to setting up for events during her first job as a server at a Berkeley catering company.

After gaining managerial experience working at restaurants, Marisela joined Anaviv as office manager. She is committed to giving her best in every aspect of her job and loves the camaraderie and care that the Anaviv team has for each other.

Arnon Oren

Arnon Oren

Chef & Founder

About Arnon

Anaviv is led by Chef Arnon Oren, who was born in Israel and classically trained in Lyon, France.

After years of experience in San Francisco Bay Area restaurants, including at the iconic Chez Panisse, Oliveto Cafe & Restaurant, and as the Executive Chef at Café Cacao for Scharffen Berger Chocolate Maker, Chef Arnon decided to focus on creating memorable culinary experiences for the community in 2015.

Chef Arnon sits on the Advisory Board for the Contra Costa College Culinary Academy and is a Commissioner on the Richmond Economic Development Committee. He is also the co-founder of Plant to Plate, an internship program empowering and mentoring kids in Richmond through organic gardening and culinary arts. 

“With each experience, I have gained wisdom about cooking and the honor of bringing food to someone’s table.”

Tonya Brown

Tonya Brown

Sales & Event Production Manager

About Tonya

Tonya is a big believer in happily-ever-after whether it be for your big day or a very special event.

She takes great joy in learning peoples’ stories and seeing them through. Having been in the hospitality industry for over 20 years, she knows the importance of connecting with people and paying attention to details.

Working in Orange County, Napa Valley, Sacramento, and now the Bay Area has opened her up to a plethora of experiences, and she constantly strives to top her last event. She truly loves what she does, which shows beautifully in her work, and wouldn’t change it for the world.

Arnon Oren

Arnon Oren

Chef & Founder

About Arnon

Anaviv is led by Chef Arnon Oren, who was born in Israel and classically trained in Lyon, France.

After years of experience in San Francisco Bay Area restaurants, including at the iconic Chez Panisse, Oliveto Cafe & Restaurant, and as the Executive Chef at Café Cacao for Scharffen Berger Chocolate Maker, Chef Arnon decided to focus on creating memorable culinary experiences for the community in 2015.

Chef Arnon sits on the Advisory Board for the Contra Costa College Culinary Academy and is a Commissioner on the Richmond Economic Development Committee. He is also the co-founder of Plant to Plate, an internship program empowering and mentoring kids in Richmond through organic gardening and culinary arts. 

“With each experience, I have gained wisdom about cooking and the honor of bringing food to someone’s table.”

Tonya Brown

Tonya Brown

Sales & Event Production Manager

About Tonya

Tonya is a big believer in happily-ever-after whether it be for your big day or a very special event.

She takes great joy in learning peoples’ stories and seeing them through. Having been in the hospitality industry for over 20 years, she knows the importance of connecting with people and paying attention to details.

Working in Orange County, Napa Valley, Sacramento, and now the Bay Area has opened her up to a plethora of experiences, and she constantly strives to top her last event. She truly loves what she does, which shows beautifully in her work, and wouldn’t change it for the world.

Marisela Tobar

Marisela Tobar

Office Manager

About Marisela

Marisela Avila discovered her love for events planning after she found herself looking forward to setting up for events during her first job as a server at a Berkeley catering company.

After gaining managerial experience working at restaurants, Marisela joined Anaviv as office manager. She is committed to giving her best in every aspect of her job and loves the camaraderie and care that the Anaviv team has for each other.

Carlos Alvizures

Carlos Alvizures

Event Chef

Darren Lee

Darren Lee

Head Chef

About Darren

Darren comes from a lifetime of love for food. Having grown up in a family that always had someone running a restaurant, family gatherings were often held in a restaurant after closing. For him food is the convergence of everything that fascinates him. It incorporates creativity, science, adaptiveness, passion, and above all a medium for gathering and sharing. Food is unique in that it provides the opportunity to unite people and bring conversation about the food, over the food, around the food. This is the fuel literally and figuratively that drives Darren on his culinary journey.

Drawing deep from his experiences moving around from Los Angeles to Santiago, Chile combined with growing up around Eastern cuisines he embraces the idea of combining and merging food styles to create food experiences that are familiar, yet novel. 

Darren’s lifelong goal was to be a firefighter, but after working in and out of the culinary industry throughout his time at UC Berkeley and during Covid he was ultimately enraptured by the opportunity Chef Arnon had provided. Now Darren helps operate Anaviv to provide wonderful experiences through seasonal food, and unforgettable hospitality.

Siyoon Kim

Siyoon Kim

Pastry Chef

Kelli Baram

Kelli Baram

Director, Plant to Plate

About Kelli

Kelli’s passion for organic gardening and homestead farming is rooted in her concern for environmental justice and physical and mental wellness. She is a Master Gardener, focusing on urban farming, and has worked as a garden educator for more than 10 years.

In addition to her work with Plant to Plate, she is the Garden Educator at Saint Mary’s College of California. She holds a Master’s Degree in Marriage and Family Therapy and worked in many different contexts as a mental health professional before pursuing her education and experience in growing food organically. Cultivating and tending to the earth brought Kelli’s two passions for wellness and environmental justice together. It is from this foundation that she coordinates and leads the Plant to Plate Internship Program.