Director of Operations - Block Party Productions
Marlene Cruz Vasquez is the Director of Operations for Block Party Productions. She is knowledgeable in Food and Beverage Operations with over 20 years of experience in mostly fine dining establishments including Park Tavern & Tosca Cafe in San Francisco, Epicurean Group and Lily & Bloom in Hong Kong and City of Dreams in the Philippines. Marlene maximizes resource utilization and business sustainability with her enthusiastic and jubilant demeanor. 
Doug Swett is the Director of Operations of Block Party Productions following his role as the DO of Foreign Cinema here in San Francisco. An experienced General Manager at Lark Creek Restaurant Group, Consultant at Sessions on the Presidio and even an operating partner at Paul Martin’s American Grill, Doug has successfully led all sides of restaurant operations. Doug’s imperturbability and poised demeanor lend well to the at-times laborious challenges of service-based leadership.
Culinary Director - Erik Hopfinger
Erik Hopfinger is the Executive Culinary Director of Block Party Productions. He is a third-generation chef originally from Westchester County, New York. Erik has been cooking in New York City and the Bay Area for over 20 years during which he has opened over 30 restaurants. Three of them were awarded Michael Bauer three star ratings, one was listed as Top 10 Restaurants in the San Francisco Chronicle, and he was named San Francisco Chronicle’s Rising Star Chef in 2002. He was also a chef contestant on season four of the award winning TV series Top Chef. Today Erik leads his own culinary consultancy, Finger Food, and works with the industries top restaurant brands.
Chief Marketing Officer - Block party Productions
Ashley Lindley is the Chief Marketing Officer of Block Party Productions. Her passion for service at well-known Los Angeles landmarks including Desert Rose and Gordon Ramsay’s Fat Cow simultaneously grew with her favoured reputation in the late 00’s as one of the first female Affiliate Managers. These two, seemingly dissimilar, disciplines converged when she began marketing specifically for hospitality groups. Over two decades she rose through the ranks from an assistant, to most recently, the Chief Marketing Officer of an international burger franchise that exponentially grew from one flagship store in the heart of Hollywood, to over 100 open locations throughout the country. As CMO and Spokesperson, she presented the brand on KTLA, This is LA, Local Memphis Live, Good Day New York, Dallas Cowboys Aftershow, Big Boy’s Neighborhood, Coachella’s VIP party and more. Ashley is a voracious reader, cinephile and fashionmonger who volunteers with her church and loves spending time with her family and pup, Bette Davis.
chrisela chew - brand ambassador of block party productions

Chriselda Chew is the Brand Development & Revenue Officer of Block Party Productions. A yogi vegan, who flexed during her career, going back to her passion and roots of sustainable, local, farm, fresh, foraged, nose to tail, made from plants not in a plant concepts. Chriselda is responsible for inspiring, motivating, leading, managing and coaching a successful team of industry team leaders. Directly influencing the future of the company. She is the growth hacker with a passion for growing guests, revenue, and creating communal dining spaces in our local neighborhoods. Chriselda worked internationally writing training and development materials, field based training, content creation, and infusing philosophy and culture with measurable results in Africa and in the USA. Chriselda was a Vice President of Operations on the east coast for a restaurant group that specializes in ribs….obviously before she went vegan Chriselda was bicoastal. She was a Regional Manager on the West Coast, East Coast, midwest, and dirty south for steak houses (another meat eating group)  when she was a flexitarian …aka a vegetarian cheaterChriselda was a General Manager for bougie and pretentious fine dining companies in Los Angeles specializing in chilling Demi tasse spoons for caviar and sorbet. She is a yoga instructor and volunteer for LAPD. Chriselda encourages people in wellness, mental health, and relationships issues (with humans and food) by twisting and bending bodies into pretzels, running Forrest Gump marathons, and making you believe you love this kind of therapy.

Chef Yosuke Machida is the Executive Chef of Local Kitchen. Chef Yosuke was born and raised in Tokyo, Japan. While in college, he had a part-time job as a dishwasher at a Spanish restaurant with an international paella contest winning chef. He quickly fell in love with cooking, and after graduating decided to pursue a career as a chef. He moved to the U.S. in 2009, and worked as a line cook at Casanova and its sister restaurants in Carmel-by-the-Sea, California. He then moved to San Francisco, where he began working with James Beard award winning Chef Jan Birbaum at Epic Roasthouse and later Michelin starred Chef Roland Passot at La Folie, both of whom he credits as being his most influential mentors to this day. In 2012 he began working with Michelin starred Chef Hiro Sone as an Executive Sous Chef at Ame at the St. Regis Hotel, and later was promoted to Executive Chef. He left Ame in 2015, when he took the Executive Chef position at Chambers at the Phoenix Hotel. In 2018 he joined the Big Night group, and worked as a CDC at Leo’s Oyster Bar and Park Tavern. 

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330 1st Street #1
San Francisco, CA 94105
415.777.4200
Hours of Operation
Wednesday, Thursday: 4-9p
Friday:  4-10p
Saturday:  11a-3p, 4-10p
Sunday:  11a-3p, 4-9p