Anaviv is led by Chef Arnon Oren, who was born in Israel and classically trained in Lyon, France. Fortunate to grow up surrounded by an abundance of fruit trees, a goat for milk and cheese, honey bees, and olive trees for cured olives and olive oil, his first tastes were of pure foods and fresh flavors. Chef Arnon emulates those wondrous experiences with every dish he creates.

Building on many 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. In 2015, Chef Arnon decided to focus on creating memorable culinary experiences for the community and sold his specialty nut business to Nuthouse! Granola Co. Today, Chef Arnon leads Anaviv and is deeply engaged in the local community. He sits on the Advisory Board for the Contra Costa College Culinary Academy and is a Commissioner on the Richmond Economic Development Committee. Six years ago, Chef Arnon co-founded 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 joins us as Anaviv’s Sales and Event Production Manager. A big believer in happily-ever-after whether it be for your big day or a very special event, Tonya 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.

Chef Eden Canon delved first into the culinary world as a food writer, focusing on topics of food sustainability and connecting with like minded chefs and farmers.  Their dedication to providing clean, fresh food to all inspired Eden to become involved in this movement in a more hands on way. 

After almost a decade of living in West Marin and training with it’s chefs and artisans, Eden has grown a deep knowledge and appreciation for offering the best of California cuisine.  When Eden is not chopping, whisking, or frying she is traveling the world, taking culinary inspiration from places like Istanbul, Kerala, and central Vietnam.

Sofi works as Anaviv’s Marketing Manager. She has been based in the Bay Area for her whole life, minus college on the East Coast, where she studied Environmental Policy and Arabic, and a few years spent traveling, with long stints in Morocco, Italy, Israel, and Jordan. She enjoys trying new foods and creating communication through written and visual content, and is able to experience both of these daily in her role at Anaviv.