About Moxie’s Donna Meadows

Moxie Executive Chef Donna Meadows is a Bay Area native, longtime Alameda resident, and was Chef at The Little House, a beloved local cafe from 2007-2022. With over thirty years of experience as head chef, Moxie combines Chef Meadows’ exceptional curation of organic, fresh food with her vast knowledge of European-style cuisine.

Meadows studied food chemistry in the Bay Area and apprenticed at Le Marquis of Lafayette, later serving as Pastry Chef at Auberge Du Soleil, with stints as a cook for Chez Panisse in Berkeley, guest pastry chef for European royalty in Denmark, and head chef for a sailing yacht traveling from St. Thomas to Spain.

Donna’s culinary history includes opening San Francisco’s famed Flying Saucer  restaurant in 1990, known for its Southern-French inspiration and rave reviews for freshness and creativity from The SF Chronicle. She went on to establish the menu at Hawthorne Lane as opening Pastry Chef, and ran a renowned showcase of artisinal Sculpture du Chocolat called The Chocolate Argaunaut. She was then recruited as Pastry Chef for Brooklyn’s famed River Café, and later returned to Alameda to start her family and open the city’s first French bakery.

For Chef Meadows, Moxie is a fine dining destination reminiscent of an art-deco era French countryside restaurant and steakhouse, inspired by her love of international approaches to cuisine and atmosphere. Beyond the incomparable menu, she personally crafted every detail of Moxie’s tastes and atmosphere, including the interior design.

Ingredients for Moxie’s menu are sourced from local farms and hand-selected seasonally by Chef Meadows. Moxie offers the finest cuts of organic meat, poultry and fish paired with fresh vegetables cooked creatively to perfection, along with handcrafted sauces that allow patrons to customize the meal of their dreams.