David & Susan Hunsaker

David & Susan Hunsaker,  opened the doors of 31st Union in June, 2012. Their vision was to create an urban, yet warm environment which would become a community cornerstone. The name 31st Union pays hommage to California as the 31st State and is a place for you to honor the unions in your life. Their most recent iteration takes all that is great from our kitchen to yours. In April 2017 they launched 31st Ready Made: Lunch Ready, Dinner Ready, Pantry Ready... it's Ready Made. 

Executive Chef, Paul Burzlaff

Paul Burzlaff is a California native and graduate of theSchool of Culinary Arts in Pasadena, California. Chef Paul was Sous Chef at both Wente Vineyards in Livermore & the Duck Club restaurant in Bodega Bay prior to joining 31st Union. Chef Paul has been invited to cook at the San Francisco Ferry Building Farmer's Market, recognized by Silicon Valley Edible Magazine and honored to cook among some of the Bay Area's best chefs at the Peninsula Open Space Trust "Taste of the Coast by POST" event. 

Brandon Breazeale

Like his cohorts, Brandon Breazale is a native Californian from Middletown, CA. He joined the 31st Union kitchen crew after serving as Sous Chef at The Duck Club, Jupiter & Eccolo in Berkley. He brings creativity, consistency & leadership to the team.