We sat down with Executive Chef Dov Sims of Cali Alley in Berkeley, California. Chef Dov Sims proudly presents Cali Alley, a delightful culinary experience featuring a fully outdoor artisan food window. Tucked away in West Berkeley, down an alley, the shabby chic gem can sometimes be a bit challenging to spot. Stop by, say hello, and discover what they have to offer. The convenient window allows you to enjoy hassle-free curbside pickup, ensuring no fuss, no crowds, and absolutely no contact.

Cali Alley in Berkeley, California reviews — Image: Executive Chef Dov Sims of Cali Alley in Berkeley, California

This is curbside at its finest, designed to make your experience enjoyable and stress-free. The extensive menu is quite large, offering a remarkable variety of fresh and unique foods that cater to diverse tastes. You’ll always hear great music playing in the background and of course, tempting and delicious food that is sure to satisfy your appetite.

1. Tell us about what your morning routine looks like, and how you like to end your day?

My mornings kick off with a deep dive into the trenches with my chefs, managers, and cooks. A successful day starts with a quick pulse check—seeing where everyone’s at, the highs, the lows, and the messes we need to clean up. Meeting with my chefs is where we hash out the menu, confirm every order’s been delivered, and sort out any hiccups or missing ingredients. It’s about setting the stage for the day and making sure everyone’s on the same page, not just for today but for the days to come. We also dig into the nitty-gritty of specialty ingredients, sourcing quirks, and fine-tuning flavors to hit the mark with our clients.

Image: Cali Alley in Berkeley, California reviews — Image: Cali Alley in Berkeley, California

As the day winds down, I make it a point to wrap things up on a high note. Whether it’s the satisfaction of happy diners or the pride of watching a chef nail an incredible dish, those final moments are as crucial as the morning’s kickoff. And yeah, unwinding with a good glass of red wine is the cherry on top. Every day’s a chance to get better, and that’s the goal we chase relentlessly.

2. Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?

My journey as a chef is a wild ride, shaped by my respect for culinary legends like Anthony Bourdain, Aarón Sánchez, Julia Child, and Gordon Ramsay. Each of these icons taught me something different, but the common thread is the hustle it takes to make it in this business. Being a chef isn’t just about mixing ingredients; it’s about blending your own story with a clear message for your team. Leadership, confidence, and a thick skin are essential. And above all, humility—because, let’s face it, sometimes what you whip up might not be as great as you think.

For those dreaming of this life, patience is your best friend. Wait for the right moment to let your unique style shine. Being a chef isn’t just about cooking—it’s about understanding your role and the people around you. Your food creates connections, and over time, you build a support network. Focus on good food, good people, and a good attitude. Stay authentic; it’s the one thing nobody can take from you. Be a sponge, soak up everything you can. This industry is a pressure cooker of heat and passion. Don’t let criticism get under your skin; take it professionally and use it to fuel your improvement. You can’t make everyone happy, so manage your expectations. Embrace critique as a tool for growth. Remember, this gig is a marathon, not a sprint. Pace yourself, and keep evolving.

3. What do you typically cook at home?

In our home, the kitchen isn’t just a room—it’s the beating heart of the place. So, the food has to be as inviting as the atmosphere. I’m all about simplicity. There’s nothing better than lightly frying sourdough in olive oil, then hitting it with a generous sprinkle of parmesan and a crack of black pepper. It’s a snack that’s both effortless and satisfying. Fresh pesto is a staple here, loaded with basil and enough garlic to keep the vampires at bay. And let’s talk about ‘dumpling’ night. That’s our sacred ritual. We all pile into the living room, hands covered in flour, making dumplings from scratch. It’s chaotic, it’s messy, but it’s where the magic happens. We serve it up with a big pot of rice and steamed broccoli. For us, cooking at home isn’t just about the food—it’s about bringing everyone together, sharing laughs, and creating memories.

4. What’s a food trend that you’re loving right now and why?

Urban farming. It’s all about growing crops, raising livestock, or churning out food right in the heart of the city. Instead of shipping produce halfway around the world and burning through god knows how much energy, urban farming slashes that distance and offers up local sourcing on a silver platter. This isn’t just a feel-good trend—it could revolutionize how we run our kitchens. The less we have to chase our food across continents, the more we can dig into what’s right in our backyard, making the whole system a lot more efficient and sustainable.

5. What’s the strangest food combination you’ve ever tried? And, did you like it?

As chefs, we’re bound by an unspoken oath to chase down the weird and wonderful corners of the culinary world. The stranger the food, the deeper the lessons. But it’s when you start mixing in unexpected combos that things really get wild. I’ll never forget the day my Filipino chef—a petite powerhouse who could cook circles around anyone—hit me with a curveball: Balut. That’s a fertilized duck egg embryo, boiled or steamed, eaten straight from the shell. On its own, it’s a flavor trip. But we cranked it up with lime, salt, black pepper, and a good splash of hot sauce, all paired with Rau Ram, Vietnamese coriander. It was my first run-in with this delicacy, and damn, it was eye-opening. Sure, it took a few hours for that Balut to settle, but the experience was one of the most jaw-dropping surprises I’ve ever had at the table. There’s something electrifying about an unexpected dish that completely flips your world upside down and makes you question everything you thought you knew about food.

6. Have you ever cooked for a celebrity? Do you have a story to tell?

I once had the pleasure of cooking for a Hollywood big shot Robert Shaye (New Line Cinema) in the West Hollywood Hills while auditioning for a chef gig I eventually landed. I was just a kid, barely 21 or 22. We rolled up to this mansion—think million-dollar art and a view that makes you question why you ever lived anywhere else. As we got to work in the kitchen, the owner introduced us to his two dogs, Venus and Dimilo—two Jack Russell Terriers with the sort of energy that makes you wonder if they’re secretly plotting world domination. These little furballs kept darting into the kitchen, nipping at my heels while I was trying to get our tasting menu together. I kept shooing them away, but they were relentless, returning with even more gusto. I ended up spraying them with water to keep them at bay, all while trying to stay composed so as not to let the mogul see my little canine skirmish.

When the owner checked in, I gave a gentle nudge about his dogs’ overwhelming enthusiasm and suggested they might need a timeout. He chuckled and revealed that Venus and Dimilo were Hollywood royalty, stars of shows like Seinfeld and Jim Carrey’s The Mask. My stomach sank. I managed to keep my cool and mask my frustration, but if those dogs could talk, I bet they’d have a few choice words about the chef who tried to keep them out of the kitchen.

7. What’s your Instagram so readers can follow you?

You can check out @cali.alley and @californiarosecatering.

8. Do you have any awards or achievements you’d like to mention?

In this business, the real prize isn’t the accolades or the money. It’s the sheer privilege of working alongside a crew of remarkable people. We’re not just clocking in and out; we’re a ragtag band of misfits who’ve forged a family out of shared grit and passion.

Awards and Achievements:

Most Wallet Friendly Meals - SF.Eater.com (2020)
Discovered in Berkeley Featured Chef (2023)
Voted Best Fried Chicken Sandwich - The Infatuation.com (2022) Chef of the Year - Blackstone Winery (2010)
Voted Best Catering Company - SF Chronicle / Best of the Bay (2010) 2023 Recipient - CDC Founders First Pride Grant

9. What cocktail or beverage do you enjoy most?

Cocktails? Not really my scene—unless my wife insists on a dirty martini while we’re perched on the 39th floor cocktail bar of the Marriott Marquis in San Francisco, taking in the cityscape. It’s not that I don’t appreciate a well-crafted drink; it’s just that I’m a tequila purist and a wine junkie through and through. There’s something about a top-shelf tequila—its agave essence packs a punch and gives every sip a bit of attitude. And living this close to Napa? Wine isn’t just a drink; it’s practically in our blood. I’m downright spoiled being so close to one of the most electrifying wine regions on the planet.

10. Tell our readers why they should visit Cali Alley?

Cali Alley? It’s this shabby chic little gem of an outdoor food window tucked away in a back alley, slinging fresh ground brisket burgers that’ll make you rethink your burger game. We’ve got a loco moco that’ll transport you straight to a dive spot in Honolulu, and a menu of elevated comfort food crafted by folks who actually know their shit. We kicked things off four years ago with a simple dream: a damn good burger. But then, COVID threw us a curveball, and we evolved into a neighborhood staple with a sprawling menu that feeds the community daily. My chefs and I aren’t just pushing out food; we’re setting the bar high and pouring our soul into every dish. We finally gave Berkeley a burger worth bragging about, and more importantly, a place where our dedication isn’t just in the kitchen, but right there on your plate.

Note: This information was accurate when this article was published, but can change without notice. Be sure to confirm all details directly with the companies in question before planning your trip.

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