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Kulinary Sorcery

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 Kulinary Sorcery

Unraveling the Mysteries of Flavor by Harnessing the Power of Earth, Ocean, Culture, and Cuisine.

Experience our handiwork at Trademark and Copyright bars, The Brew Coop, special catered events, and soon, our packaged foods in select retailers.


Ronnie Taylor

Chef + Mass Hypnotist + Culinary Conjurer

Chef Ronnie Taylor utilizes his mix of culture and vast experience to conjure textures and flavors that surprise and hypnotize.

Chef Taylor has worked in some of the most prestigious restaurants in San Francisco. After an externship at TAJ Campton Place followed by enrollment at The Art Institute SF to pursue Culinary Arts,  he decided to dedicate his craft for his love of Japanese cuisine and culture. He started with robata grill at Ozumo SF, became chef / kitchen manager at Chotto Izakaya, and then became Sous Chef at Michael Mina & Ken Tominaga’s Pabu and The Ramen Bar. Currently, he is Corporate Chef for tech company, Flexport as well as managing multiple bars throughout San Francisco; Trademark & Copyright and The Brew Coop.

Ronnie brings his Filipino-American heritage, his extensive training in the art of Japanese cuisine, and creative spirit to conjure dishes for Alchemy.

Tim Luym

Chef + Sorcerer + Explorer 

Chef Tim Luym explores the world seeking textures and flavor combinations that will release you from boredem.

Tim Luym is an accomplished chef, consultant, and restauranteur. After culinary school he cooked under Michelin Star Chef Melissa Perello. In 2006, Tim along with some investors, opened his restaurant / nightclub / tea lounge called Poleng. Soon after opening, Poleng was awarded Top 10 New Restaurants of 2006, Michelin Bib Gourmand, and the San Francisco Chronicle's Top 100 restaurants in the Bay Area in 2007 and 2008. 

Tim has been recognized as a San Francisco Chronicle Rising Star Chef and a James Beard Rising Star Chef nominee.

Tim has lent is culinary skills and business acumen to help launch many ventures from food trucks, restaurants, and coffee shops. He has been provided culinary and operational guidance to FK Frozen Custard, Attic Restaurant, Breakfast at Tiffany’s, Mekong Kitchen, Neighbor’s Corner, and Buffalo Theory.

Tim brings culinary creativity, years of operational expertise, a passion for helping the community and creating a healthy and sustainable workforce.


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