• Chef Trent Lidgey began his Culinary journey after graduating from the Atlantic Culinary Academy in 2008. After 2 years of working as a Sous Chef at the Boston Harbor Hotel, he became uninspired with the fast paced hotel fare. His true passion for cooking came when he landed a job working for Ken Oringer at Clio Restaurant in Boston, MA.  He spent the next 2 1/2 years dedicating his life to refining his craft. He was surrounded by extremely talented cooks, rare ingredients, and creative techniques that redefined what good cooking meant to him.

    In 2014 Chef was ready for his next big move: Michelin experience. He moved to San Francisco on a whim and lined up a stage at two Michelin star Atelier Crenn. Through dedication and hard work, he was promoted twice during his one year tenure at Crenn, naming him R&D Sous chef in 2015. Through his recognizable efforts and talent, Chef Dominique Crenn led Trent to Dan Hunter, owner of San Pellegrino’s top 100, Brae Restaurant in Australia. With his passion for travel, Trent accepted a position as Chef De Partie. After his time at Brae, Trent desired to see more of Australia and traveled up and down the east coast where he landed a month-long stage at Attica.

    After his time down under was complete, Trent returned to his roots back in Boston where he teamed back with partner to Oringer, Chef Tony Messina at UNI Restaurant. Trent accepted a Sous Chef position and was hired to run the Sashimi program. Here he learned the ins and outs of Japanese fish butchery and began to refine his art of slicing fish. Tired of the cold weather in Boston, Trent decided to follow his dream of opening his own restaurant. While searching for the perfect location, Trent landed in Los Gatos, CA where he ran the kitchen at The Lexington House for 2 years as Chef de Cuisine. He gained vital experience in restaurant management and menu development. After working with produce from across the globe, Chef was delighted to be cooking with California produce once again. Now planted in California, surrounded by inspiration, Chef prepared for his next challenge. One Fish Raw Bar is his first restaurant and it is here that he utilizes refined techniques honed from his vast experience and applies it to a fun approachable concept.

  • Born and raised in North Carolina, Josh VanBuhler grew up in the world of southern hospitality, which shaped an undying passion for wholesome cuisine and treating people with warmth and kindness.

    Josh moved to California in 2005, eagerly setting out on his journey to a new realm of professional hospitality, embracing the fusion of cultures, and delighting the discerning palates of the San Francisco Bay Area's diners with his passionate approach to refined dining.

    Over the next few years he meticulously shaped his experiences, skills and passion for the region's dining scene by immersing himself in the operations of establishments ranging from mom-and-pop restaurants to fine dining outlet Parcel 104 at the Marriott International hotel in Santa Clara.

    For the past two years, Josh dedicated his time to refining his craft at one Michelin star Chez TJ in Mountain view. Here he built upon his extensive service background and learned the ins and outs of Michelin-level fine dining service.

    Building One Fish Raw Bar from the ground up alongside Chef Trent Lidgey, Josh plans to combine his expansive restaurant experience with a high-energy, detail-oriented approach to hospitality. He brings with him a seasoned repertoire of insights, polished service standards, and an elevated vision for exceeding the modern needs of the region's diverse diners. While boundlessly nurturing a unique and satisfying guest experience, he is devising a delightful and comforting approach to service for Campbell's diners.

  • Chef Edalyn Garcia is a Filipino-American chef, born in the Philippines and raised in Santa Clara. After attending The Professional Culinary Institute in Campbell, the first five years of Chef Garcia’s culinary career consisted primarily of various national and international culinary competitions, even competing as a representative and team captain for the United States in the IKA/Culinary Olympics.

    Chef Garcia has many years of fine dining experience, starting with Madera at the Rosewood Sand Hill in Menlo Park, followed by the Michelin-starred Plumed Horse in Saratoga. She also spent many years working at the Michelin-starred Village Pub in Woodside, where she rose through the ranks to chef de cuisine. Most recently, Chef Garcia worked as Executive Chef at Oakland’s Pomet, a deeply sustainable restaurant that has been awarded a green star from the Michelin guide for their commitment to regenerative farming and sourcing.

    She is now excited to apply her fine dining background as Executive Chef at One Fish Raw Bar. She is committed to the fun, playful and interactive element of One Fish Raw Bar full of surprising and unique flavors and combinations.