FIVE restaurant is a Modern American Restaurant & Bar in Downtown Berkeley, featuring a menu of familiar favorites reinvented, served by friendly and knowledgeable staff in a comfortable, yet stylish setting.
FIVE celebrates simplicity, delicious flavors, and healthy living in a culinary excursion influenced by incorporating the five senses and five elements into our food, drinks, and ambiance.
Planning an event? FIVE is available for group dining, offering partial and full buyouts of the restaurant, as well as, private rooms located inside the Hotel Shattuck Plaza.
FIVE offers a variety of prix fixe menus, available for groups of 12-24, and individually created menus for full buyouts.
Passion and dedication drives our team to offer every guest our signature outstanding service and a superior dining experience.
Executive Chef Stephane Tonnelier was born and raised in Paris and inspired to join the culinary industry by his grandfather, who was once the maître d’ for the world-renown Orient Express. Tonnelier brings 26 years of cooking experience to his team at FIVE Restaurant & Bar. The first 13 years were lived in France, the second half in the U.S. In France, Tonnelier trained at world renown restaurants such as Le Clos Morillons underneath Michelin Star Executive Chef Philippe Delacourcelle, Copenhague and Flora Danica located on the Champs-Elysées, and Hotel Georges V (a luxury five-star hotel in Paris).
In the late 1990s, Chef Tonnelier had his first experience working in a U.S. kitchen at the Hotel Sofitel in Redwood City, CA and helped open Le Buisson Ardent in Paris, under Executive Chef and Owner Mr. Philippe Duclos.
Stephane’s taste of the U.S. culinary scene and experience opening Le Buisson Ardent eventually brought him back to the States to help open the restaurant La Fougasse at the Hotel Sofitel in Minneapolis and the restaurant Equinoxe at the Hotel Sofitel in Chicago. Finally having found his footing in the US, Stephane began to miss the resources offered by Californian agriculture and returned to the Bay Area. He spent time at well-recognized Chez Spencer in San Francisco, Gigi Brasserie and Baccarat Dining in Redwood City, and La Tapenade in San Diego. Stephane’s most long-running position was as Executive Sous Chef at Boulevard Restaurant in San Francisco under James Beard Award-Winning Executive Chef Nancy Oakes from September 2004 to July 2013.