We the people of State Room Brewery believe in fine crafted beers and locally sourced ingredients for our menu sure to satisfy every palate. We are the big brother restaurant to FLATIRON in San Rafael, CA.
Our team is dedicated to the preservation of the State Room union with emphasis in fine locally sourced food, crafted beers and family atmosphere.
Brewmaster / Cancer
Beginning as a homebrewer in the early 1990’s, Larry landed his first commercial brewing job as at Bison Brewing. After attending the American Brewers Guild and moving on to Lagunitas Brewing Co. within a year he was promoted to head brewer at Ross Valley Brewing, now Iron Springs. He later left to pursue opportunities abroad before returning to the Outer Banks in North Carolina brewing with his mentor from Bison Brewing. Missing Northern CA, he returned to become the brewmaster at Butte Creek Brewing Co. focusing on increasing the brewery’s line of organic beers. His organic pilsner recipe earned a gold medal at the Great American Beer Festival, his first national award after earning many local and state medals previously.
Larry’s approach to brewing is to keep it simple while adhering to style guidelines. This approach allows him to accurately produce many styles while being true to the style he is brewing. He looks forward to applying his knowledge and craft to put State Room Brewery on the local and national map as a brewery recognized for their superior beer.
Head Chef / Scorpio
Henry Gordon is a self-taught chef, that has worked throughout Marin County. From his humble beginnings as a prep cook to his work as Sous Chef of Fenix Supper Club, his non-conventional rout, has taught him many valuable skills and lessons, that are needed to be a successful Chef. Born and raised in Marin County, Chef Gordon brings over twelve years of experience in the food service industry. His introduction to cooking started at an early age, being the oldest of three siblings he remembers cooking for his younger brother. As he grew older and Graduated High School he saw cooking as way to make money. Soon After found out it was his calling. The Rush of the heat and the fire of the kitchen had hooked him. His use of eclectic ingredients and good technique along with the ability to demand consistency from his staff, makes Chef Gordon an invaluable piece of the State Room puzzle. His use of classic French techniques and his knowledge of integrating bold flavors allows him to create fun and flavorful dishes. As our Head Chef, he is responsible for insuring that the staff is equipped with the knowledge needed to provide our customer with the best experience possible, as well as sourcing the best and freshest ingredients. Chef Gordon is ready to take on the task of making the State Room one of Marin’s finest establishments.
Bar Manager / Pisces
Alisha's hospitality experience began at the young age of eight when her parents purchased a Dairy Queen in Redding. Working in the restaurant & bar industry throughout her college years Alisha graduated with a double major in Finance and Marketing from CSUS. After college Alisha went on to become the bar manager at Creekside Bar and Grill in Vacaville. She later accepted the position of Assistant General Manager and Beverage Director at Eiko's in downtown Napa. After three years in Napa Alisha decided to travel, which brought her to Washington DC where she ecstatically accepted a position at The Old Ebbitt, the third busiest restaurant in the United States. Returning to California in 2015 she brings a wealth of experience and talent to State Room.
General Manager / Leo