Thomas Weibull – Executive Chef
Thomas Weibull oversees all culinary aspects of Dirty Habit, including kitchen operations, curating rotating menus, VIP parties and catering events. Weibull brings nearly two decades of experience earned at upscale hotels and fine dining establishments throughout California and beyond to his role as executive chef at Dirty Habit.
Weibull’s cuisine is considered modern American, yet he draws influence from around the world, notably northern Europe and Asia, while working closely with local and artisan purveyors and farms. Under Weibull’s direction, Dirty Habit’s menu features inventive small plates ideal for sharing and pairing with its expertly curated selection of rare brown spirit cocktails.
Before joining Dirty Habit in 2016, Weibull was Executive Chef at Clift Hotel in San Francisco for four years, developing and overseeing all menus for the 370-room boutique property. Prior, Weibull was Executive Chef at Sea Salt in Berkeley, Executive Sous Chef at the acclaimed Rubicon in San Francisco’s Financial District, and Executive Chef at San Francisco’s Plouf, where he earned three-star reviews from the San Francisco Chronicle and recognition as a Top 100 restaurant. He has also worked at One Market, Aqua, Swell and Les Amis.
Weibull was born and raised in Philadelphia before receiving classic French culinary training at Kristinaberg Restaurant and Hotel School in Stockholm, Sweden.
Raul Ayala – Bar Manager
As Bar Manager at Dirty Habit, Raul Ayala oversees the craft cocktail and libations menu, rare whiskey selection, bar culture, and execution of the robust cocktail program. Ayala was born and raised in Tanhuato Michoacán, a small town in Mexico near Tequila, before moving to San Francisco at 13 years old. He credits San Francisco as a major source of inspiration, specifically its open mindedness and appreciation for diversity. He has since incorporated some of the City’s intrinsic personality traits and traditions into the bar program at Dirty Habit.
Ayala was hired as a bar back at Dirty Habit upon its opening in 2014. What started as a personal passion for creating innovative cocktails evolved into a career as he continued to work his way up the ranks and gain inspiration from mentors including Brian Means, now Corporate Lead Bartender & Mixologist Director for Mina Group, and Sarah Ruiz, Bar Manager of Dirty Habit DC. Ayala has developed a distinct style of bartending, implementing seasonal, original craft libations with careful attention to detail.
In his free time, Ayala loves to visit new restaurants, bars and gastropubs around the Bay Area. Though he specializes in creative cocktails with Dirty Habit’s incredible selection of small-batch whiskey, Ayala loves the simplicity of a classic beer and shot pairing – agave or whiskey, depending on his mood.