Dine Downtown returns June 21 to June 30 with deals at 25 downtown San Jose restaurants.

Here’s a look at some of the chefs working behind the scenes to make the delicious event happen:

Michael Miller
Silicon Valley Capital Club
Michael Miller enrolled in the Culinary Institute of America in 1992 in New York City. While on the East Coast, he worked at some of the city’s most important culinary destinations, including Le Cirque under Chef Daniel Boulud and with Waldy Malouf at American Place. In the fall of 1994, Michael moved to Los Angeles and earned the saucier position at Spago under legendary Chef Wolfgang Puck. Ready for a new challenge, Michael and his wife took over the lease for the Coggeshall Mansion, a Queen Anne Victorian located in Los Gatos. They opened the doors to Trevese in March 2007, and garnered back-to-back Michelin stars for 2009 and 2010. Silicon Valley Capital Club was thrilled to have Michael Miller join the SVCC team in 2010.

Signature Dishes: Seared U-10 Scallop with Chilled Soba Noodle Salad and Mirin.

Carolyn Allen-Samavarchian
Chef/Owner, Paolo’s Restaurant
Carolyn Allen-Samavarchian—daughter of Paolo’s founder, Jack Allen—carries on her father’s legacy as Paolo’s general manager and executive chef. As a young woman pursuing her interests in philosophy, journalism, English literature and travel, she had no intention of following in the family business, but she also inherited her father’s passion for cooking.

Fate intervened in 1979 when her mother, Geri Allen, died, leaving the day-to-day management of Paolo’s to Carolyn and her sister, Jenny. Jenny eventually left the family business, but Carolyn has remained at the helm of the venerable local institution. Over the years, Carolyn has continued to travel, especially throughout Italy, bringing home her culinary inspirations from abroad.

Carolyn is on the board of directors for the California Culinary Academy Educational Foundation. She is also a freelance food writer and regular contributor to the San Jose Mercury News.

Thomas Sheridan
Executive Chef, Orchestria Palm Court
A graduate of San Jose State University, the Professional Culinary Institute and a longtime downtown resident, Tom brings his passion for indigenous produce and uses all organic, sustainable and humanely raised ingredients to create classic continental cuisine with pasture -to-plate wholesomeness.

Claudio Zorloni
II Fornaio
Claudio Zorloni was born and raised in Giussano, Lombardia, not far from the village of Barlassina, where the original II Fornaio baking school began. He recalls: “Many of the dishes on this menu were inspired by the recipes I learned growing up in Lombardia. As long as I can remember, I have been especially fond of the robust flavors found in my homeland.” Claudio presents some of Italy’s most well-known Lombardian dishes such as traditional Filetto di Bue alla Lombarda.

Signature Dishes: Risotto, Ossobuco alla Milanese and the traditional Pappardelle Gialle ai Funghi.