Born and raised in Germany Bjorn discovered his passion for the restaurant industry at the age of 17. He began his career at a renowned bistro in the northern part of Germany, where he started from the ground up and worked his way through the ranks; from bar back, to server, to bartender and finally managed the place even before graduating from high school. Shortly after, he then moved to Hamburg, Germany, where he worked for the next five years and made his mark in the local cocktail and restaurant industry.
Hungry for more knowledge and experience he left Germany. After travelling through Europe he settled down at the southern coast of Spain. There, in beautiful Marbella, he went back to school to further his education at the Swiss Hotel Management School “Les Roches”. He spent considerable amounts of time in training programs in Thailand and Spain’s Sierra Nevada. After graduating with distinction, his final management training brought him to the shores of America. He went to Palm Beach, Florida and worked at the famous Breakers Hotel. He formed part of a young and dynamic team that lead their fine dining room “L’Escalier” to the coveted 5-Star and 5-diamond awards. After nearly two years he decided to head west and quickly found a new home and purpose at Wolfgang Puck’s Postrio in San Francisco. During the next three years he propelled from Floor Manager, to Wine Director, to Assistant General Manager. This is also where his relationship with Doug Washington and Mitchell & Steven Rosenthal began. Doug was the acting GM at the time and the two brothers worked as Executive Chefs. This evolving partnership was reconfirmed when they entrusted him with the General Manager position of their recently founded restaurant success “Town Hall”.
During his 10-year tenure with the successful trio his responsibilities grew and he was entrusted the position of Director of Operations for the entire Stock & Bones restaurant portfolio, including the planning and execution of the opening of their Portland venture Irving Street Kitchen.

Mitchell started cooking in New York where he embarked on a two year comprehensive apprenticeship at the famed Four Seasons Restaurant where he met his mentor, Chef Seppi Renggli. Within three months he received the unprecedented honor of being promoted to grill cook and put on salary. He cooked side-by-side Renggli in the Grill Room. He then joined the kitchen at Le Cirque in NYC and Gitane, in NJ with brother Steven, before returning to Four Seasons. In 1989, he contacted Wolfgang Puck who was opening Postrio in San Francisco and became one of the opening cooks. He left Postrio after a year to further explore the culinary treasures of Asia and Europe. Upon returning to the U.S. he worked for Wolfgang Puck at his Mediterranean restaurant, Granita in Malibu and then at the Italian restaurant Coco Pazza in NY. In 1994, Mitchell returned to San Francisco when Wolfgang Puck contacted him and his brother and asked them to be the Executive Chefs of Postrio Restaurant. Michael Bauer of The San Francisco Chronicle called the trio of Wolfgang Puck, Mitchell Rosenthal and Steven Rosenthal “all shockingly good cooks.” Mitchell and Steven lifted Postrio to four stars.

Much like his brother, Steven Rosenthal loves to cook, but his talents are often more technical:.After several years as a line cook, Steven decided to expand his skills at the Culinary Institute of America at Hyde Park, New York, where he externed at Gitane, a small, classic French restaurant in New Jersey. After graduating in 1988, he went off to work at the four star Pierre Hotel where he worked every station and acquired the discipline of a formal kitchen. After a year, he went to San Francisco to join Mitchell as an opening cook at Postrio. He stayed for three years and left in 1992 to be Sous Chef at Geordy’s, also in San Francisco, under Charles Solomon, a refined chef who had worked for David Bouley. After Geordy’s closed the next year, he returned to the East Coast contemplating opening a restaurant with Mitchell in New Jersey when they were invited back to Postrio to take over the helm. One of the things that Steven thrives on is the financial aspect of maintaining a highly successful restaurant group in an ultra-competitive market. Besides kitchen operations, Steven now focuses on many of the detailed and crucial financial decisions of the company. His motto seems to be “Spending money wisely is important to being successful. I am continuously looking to make sure it all falls under the “wise” category.”