our origin story
Greene and Kwitkor met in 2004 at the San Francisco Art Institute, while both were pursuing a fine arts degree in painting. The California natives shared a deep affection for surfing, abstract art, food, and wine, which became the basis of a lifelong friendship andpropelled their artistic talents into the kitchen.
Our Team
Andrew Greene
ChefAndrew Greene, who grew up in Southern California chasing waves and dreaming of a life outside of his bubble eventually made his way to San Francisco and after graduating from art school, Greene toured internationally with his paintings and was surprised by how uncomfortable it felt to sell his artwork. When he returned to California, he decided to work in a kitchen, not an art studio. Greene was inspired to bring joy to others through food, which he saw as the ultimate art form. He started out as a food expeditor at Town Hall in San Francisco but dreamed of making the transition to back-of-house. He took a job as a line cook at Troja in San Francisco, where he quickly made his way to sous chef, then executive chef. After Troya, he took the helm at Social Kitchen & Brewery in San Francisco, then Duchess in Oakland—all while masterminding more than a dozen pop-ups at Naked Kitchen
ChefDuncan Kwitkor
Duncan Kwitkor, who grew up in a winemaking family in Sonoma, supported his way through college as a line cook at the San Francisco Art Institute Café. While Greene was traveling, Kwitkor worked his way up the restaurant ladder to become sous chef at Naked Kitchen, which specializes in pop-up events, then Troya in San Francisco. It was at Troya that Greene and Kwitkor’s paths crossed in a kitchen for the first time, with the two friends working side-by-side as sous chefs. They came to together again briefly at the now-shuttered Duchess in Oakland’s Rockridge district before founding the occasional pop-up known as Fine Dining on Paper. In Fall 2018, Greene and Kwitkor created Abstract Table, and in 2023 transitioned from owning and running restaurants into being private chefs and caterers.