Gaddy Lane is a cross-cultural pop-up concept headed by husband and wife duo, Ben and Tina Chiu-Maes, and named for the two-lane country road where we wed in Kelseyville, California. Our sandwiches, salads, and snacks are inspired by our upbringing, whether that’s the agricultural landscape of Northern California (Ben) or the immigrant food culture of the Lower East Side (Tina), and all the pit stops - from Sri Lanka to Oaxaca- in between. We cook food we learned at our parents’ stoves and refined in culinary school and professional kitchens. We embrace both meat and veggies alike, and we are happy to accommodate any dietary restrictions. Our standards are unremitting- to be ambitious, but playful; to be accessible, but deliver unexpected moments of surprise; to be delicious and community-minded.
Ben shook his tambourine at Danny Meyer’s Bar Room at The Modern and San Francisco classic, Boulevard, before becoming Executive Chef at Southern-inflected, comfort food stalwart, The Redhead. Tina worked in strategy and project management for innovation companies, before greasing the wheels at Korean mashup player, Kimchi Taco truck and its stationary sibling, Kimchi Grill. This is our first joint venture and a culmination of years of dreaming, scheming and finger licking.
Hankering for some good eats for your office/birthday/anniversary party? Drop us a line about your catering needs and/or pop up opportunities. We would love to hear from you.