CHEF TU DAVID PHU

A fan favorite! "Top Chef" alum, author and filmmaker Tu David Phu created a Vietnamese-style coffee with matcha foam that appears from time to time on The Caffè menu. See more from Chef Tu at @cheftudavidphu.

DANIEL ADERAW YESHIWAS

This subtly spicy and aromatic drink collab brings together the complexity of Ethiopian spice culture with the comfort of an iced mocha. It’s a warming, bold experience that starts with Berbere Mocha Mix from Brundo Spice Company. Follow Daniel at his beloved Berkeley restaurant @cafecolucci and at @brundospices.

CHEF JASON HALVERSON

Inspired by the sweet treat, halva, and playfully named after its creator, Executive Chef Jason Halverson of Hi Neighbor Hospitality Group. Jason’s version of the Middle Eastern treat uses Medjool dates for sweetness and is infused with honey, sesame and pistachio, then topped with velvety foam and pistachio dust.
Follow Jason at @chefjasonhalverson.

DAVID KWON

David Kwon, the beverage director at Oakland’s first modern Afghan restaurant, Jaji, created this drink, which combines common ingredients in Afghan cooking with espresso and sparkling water. A partnership with Oakland Roots, it commemorated the team’s 6th Anniversary and the birthday of co-founder Edreece Arghandiwal, a first-generation Afghan American. Find more Afghan inspiration at @jajioak.

CHEF NELSON GERMAN

"Top Chef" alum Nelson German brings his own Afro-Dominican heritage and New York roots to a fall drink made with spiced apple syrup, oat milk and coconut cream foam. Check out Chef Nelson's two Oakland restaurants, Sobre Mesa and alaMar.

CHEF JUAN HORMIGA

When Chef Juan was living and working as a chef in Cartagena, Colombia, he and his co-workers drank their coffee with coconut milk. This drink is both a nostalgic ode to Chef Juan's time in Colombia and a contemporary take on a classic American ice cream float. Juan is the Executive Chef at Parche, an elevated Colombian restaurant in Oakland. Follow Chef Juan at @juan_hormiga_chef.

CHEF DENISE HUYNH

Chef Huynh and her daughter run Tay Ho Oakland (just two blocks from The Caffè), where they share meals inspired by their Vietnamese heritage. The Vietnamese Egg Coffee is a traditional Vietnamese coffee with a soft and creamy egg foam on top. It's a nostalgic tribute to Huynh's coffee-loving dad and an experience that connects her to the vibrant traditions of Vietnamese culture.

CHEF HAROLD VILLAROSA 

Before relocating to Austin, Texas, Chef Harold lived in the Bay Area for two years. It was during this time that he and Luigi Di Ruocco became friends. For his drink collab, Chef Harold re-created a traditional Filipino drink using Mr. Espresso's 24-hour cold brew, a blend of coconut cream and condensed milk and tapioca pearls cooked in an espresso-and-brown-sugar simple syrup, nata de coco (coconut jelly) and a slather of house-made ricotta on top. Follow Chef Harold at @chefharoldvillarosa.

CHEF FRANCIS ANG

Abacá chef Francis Ang created this sweet and savory autumn latte with a unique ingredient: roasted sunchoke puree. The sunchokes are blended with panutsa sugar (a nutty Filipino raw sugar), cream cheese, and Vahlrona white chocolate to make a delightfully sweet and creamy latte mixture — served with a shot of espresso sprinkled with orange zest. See more from Francis at @cheffrancisang.

CHEF MIKE WOODS

An East Bay native with an impressive restaurant pedigree, Mike Woods is part of the next generation of chefs who are committed to creating change through food. His Pan African cuisine is making waves, and that's no more evident than with his drink made with roasted sweet potato puree, allspice, berbere, cinnamon and cayenne with toasted cream of marshmallow on top. Find Chef Woods at his delivery service, The Bussdown.

CHEF NORA HARON

We were lucky to bring Chef Nora’s signature drink from Kopi Bar and Bakery to The Caffè for a limited time. Kopi Avocado is an Indonesian-inspired drink made with espresso and fresh avocado whipped with coconut and oat milk. Follow Chef Nora's adventures in Singaporean and Indonesian cuisine at @Nora_Haron.

CHEF SUZETTE GRESHAM

At Chef Gresham’s Michelin-starred Acquerello, every guest receives a beautiful red box of biscotti to take home at the end of their meal. For The Caffè, Gresham turned her biscotti into flavored milk for a one-of-a-kind latte. She added more almond ingredients to form a flavorful base that is steamed and added to a shot of Tuscan Espresso to make a rich “liquid biscotti” latte.

CHEF CRAIG STOLL

Bicerin is a thick drinking chocolate served with a shot of espresso and whipped cream. It hails from the city of Torino, where it is served at the historic Caffè al Bicerin. This luxuriously rich version from Delfina Chef Craig Stoll has two shots of Neapolitan espresso, TCHO drinking chocolate, and peppermint whipped cream. It’s holiday magic in a glass!