We regularly collaborate with local chefs to create innovative specialty drinks inspired by flavors from all over the world. These “chef collab” drinks are often seasonal and are available for a limited time before getting switched out for something new.

In addition to amplifying the talents of these chefs, we donate ten percent of the sales for each chef collab drink to Oakland’s Community Kitchens. Since The Caffè opened in 2023, we’ve donated over $2,000 to help the organization provide meals for marginalized communities.

Chef Collabs

FEATURED COLLAB

VIETNAMESE EGG COFFEE

Chef Denise Huynh
March 24-April 5, 2025

Chef Denise describes this unique drink as a testament to the resourcefulness and ingenuity of the Vietnamese people. Made with custard instead of milk, this coffee drink was created as a result of milk shortages during the war. “We made the most out of what we had available, using simple ingredients to create something unique and bursting with flavor.” It’s also a nostalgic reminder of Denise’s upbringing and her dad’s love for coffee. Vietnamese Egg Coffee is a luxurious drink made with Mr. Espresso’s house-brewed coffee and a shot of espresso topped with a thick egg yolk custard made of egg yolks whipped with condensed milk.

CHEF DENISE HUYNH

Chef Denise is the owner of Tay Ho Oakland, located just a few blocks from The Caffè in downtown Oakland. Denise’s journey into the restaurant industry began in 2010 when she left her corporate job to open Tay Ho and embrace her dream of sharing authentic Vietnamese cuisine. Her inspiration came from the food that she ate at home growing up in Vietnam and in the Bay Area after her family immigrated to Oakland in the 80s. With her mother as the head chef, the restaurant focuses on traditional recipes that evoke the flavors of Denise’s childhood. Tay Ho offers a warm, welcoming atmosphere, where every guest feels like family.

past collabs

  • Bisco-Latte

    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.

  • Bicerin alla Menta

    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! 

  • WHITE CHOKE-LATE

    CHEF FRANCIS ANG

    Restaurant 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 — all served with a shot of espresso and a sprinkling of orange zest. See more from Francis at @cheffrancisang.

  • Colococo Float

    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.

  • Sago't Gulaman

    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.

  • Vietnamese Egg Coffee

    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.

  • Toasted Marshmallow Candied Yam Latte

    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 coffee drink made with roasted sweet potato puree, allspice, berbere, cinnamon and cayenne with toasted cream of marshmallow on top. Check out Chef Woods at his local delivery service, The Bussdown.

  • Cà phê sUa MATCHA

    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.

  • The Big Apple

    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.

  • Kopi Avocado

    CHEF NORA HARON

    Chef Nora's house-made pastries and Indonesian-forward coffee drinks are a staple at her coffee bar, called Kopi Bar, in Walnut Creek. She brought a Kopi Bar favorite, Kopi Avocado, made with espresso and fresh avocado whipped with coconut and oat milk, to The Caffè for a limited time. Explore Chef Nora's Singaporean and Indonesian cuisine at her restaurant, SanDai