Google's famed chef leaving
Chef Charlie Ayers, who made the Google cafeteria famous worldwide, is leaving.: No word on where Ayers is headed. But the former Grateful Dead chef presumably has enough Google stock options to open up many possibilities
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Former Google chef readies healthy cafes
By Tamara Grippi
Staff Writer
Published: Sunday, June 12, 2005 9:40 PM PDT
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The job at Google Inc.'s (GOOG) employee cafe was right out of a chef's dream. Beginning in 1999, Charlie Ayers began creating eclectic dishes for the young company's restaurant, where grateful employees could dine for free.
Ayers' menu, which included Asian, Indian, Italian and vegetarian dishes, expanded as the company grew — from 40 people to nearly 4,000. The café, aptly named Charlie's Place, would grow to 135 employees and serve more than 4,000 meals a day.
"I was part of a very special thing that helped change the world," he said.
In the early days, Ayers — who proudly remembers being employee No. 56 — would pitch in wherever help was needed, even if that meant pulling wire in a data center.
Ayers said his culinary approach was a simple one.
"I made everyone feel comfortable when they were eating," he said. Some of the favorite dishes included the Asian-influenced "Mahogany Salmon" or the Southern fried chicken recipe entrusted years ago to Ayers by the former cook of Elvis Presley.
Charlie's Place saw its fair share of modern day celebrities, including Gwyneth Paltrow, members of the Grateful Dead, Queen Noor of Jordan and former President Jimmy Carter.
Ayers made a salad for Carter that made such an impression a Carter aide asked the personal assistant of Google CEO Eric Schmidt for the recipe.
On a subsequent visit, the former president reported that "Rosalynn still serves the salad recipe given to her chef's secretary," Ayers said.
Ayers, who speaks with great affection of his time at Google, left the Mountain View company just last month. He's ready to start a new endeavor — a line of restaurants featuring "healthy fast food," for lack of a better term, Ayer said.
The idea is to make it convenient and affordable for people to eat healthy food, such as soups, salads, wraps, sandwiches, micro brews and local wines.
The chef envisions a diverse menu, locally grown produce and a restaurant that would embrace technology, allowing patrons to make their selections on information kiosks.
The plates and to-go boxes would be biodegradable.
Ayers is already talking with investors who are interested in the concept. He hopes to open his first café in Palo Alto in summer 2006 and ultimately launch six in the Bay Area.
Ultimately, "I'd like to do one in every high-end college town across the country," he said.
It sounds fairly ambitious, but then again, Ayers has already been part of one venture that set out to change the world.
Business
New job: Planning the next restaurant
Last job: Executive chef, Google.Com
Quote: "Whenever possible eat, buy or grow organics."
Reading (now): "The World is Flat," by Thomas L. Friedman.
Worst fear: Small dogs with sharp teeth.
Gadgets: My iPod, a new Samsung phone "that is really pretty cool, does it all except make coffee."
Education: Johnson & Wales University, Providence R.I.; culinary school 1988; business school, 1990.
Number of e-mails a day: 30 to 35, excluding spam
Number of voice-mails a day: 10 of average
Essential Web sites: Google.com, Kimock.com, Jambase.com
Last conference: Food Ideas Conference, Chicago.
Best perk: Hanging out with friends and family, creating and cooking new dishes at home.
First job: Dishwasher at a New Jersey diner on Route 46
Original aspiration: Artist, disc jockey; chef fell in later on in high school.
Role model: Master Chef George Karousos of the SeaFare Inn, Portsmouth, R.I.
Personal
Born: July 5, 1966
Hometown: Brooklyn, N.Y.
Family: Spouse: Kimberly Ayers; son: Chance Ayers, 8.
Sports/hobbies: Going to and traveling to see live music across the country.
Transportation: BMW x5
Favorite restaurant: The Peninsula Fountain & Grill, Palo Alto.
Computer: Toshiba Qosmio laptop
Favorite clothier: Patagonia, Tommy Bahama, Levi's jeans, crazy Hawiian shirts.
Vacation spot: Palmilla Resort, Cabo San Lucas
Motivation: Nature walks, art, live music
Career objective: To be happy at what I do and make others happy while at it — simple.
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