Co-owner & Head Brewer
J.C. grew up in Portola Valley, a small town in the shadow of what is now Silicon Valley. Hill graduated from Cornell University in 2007, and began working as an analyst for an economic consulting firm in San Francisco. After the economy tanked in 2008, he had the opportunity to travel and figure what he wanted to do in life. Upon returning, J.C. decided to go the entrepreneurial route by opening a small craft beer and rotisserie sandwich shop on the San Diego State campus with a fellow Cornell grad and San Diego native, Alex Pierson in the Fall of 2009. Shortly after he began homebrewing, this hobby quickly turned into an obsession. Hill and Pierson opened a second location in Pacific Beach in 2011 with a small 3 bbl brewery, dubbed “Amplified Ale Works”. In the meantime, Hill earned a degree in Brewing Science and Technology from the Siebel Institute and became a Certified Cicerone.
In late 2013, Hill got a call from his father, John, asking if he’d like to open a brewery restaurant in Monterey. The opportunity to collaborate on a project with his father and move home to Northern California to start a family with his wife, Melanie, could not be ignored, and soon the father-son team opened Alvarado Street Brewery & Grill in May of 2014. Two years into the venture, they decided to augment their vision by opening a 60 seat Beer Garden to replace the back parking lot of the restaurant, and open a 20 bbl production facility and tasting room in Salinas.
Jeremiah Tydeman grew up in Half Moon Bay, and worked as an aircraft technician for 8 years after serving in the Navy before he discovered his passion for cooking. He earned a Culinary Arts degree from the Institute of Technology in Roseville in 2006 and began cooking under Chef Richard Reddington at Redd Restaurant in Napa Valley. Tydeman would go on to cook at two other Michelin Star restaurants in the area, including La Toque, and Sante Restaurant (under Chef Andrew Cain, his mentor) in Sonoma before ending up at The Bench in Pebble Beach, where he was the Sous Chef for three years.
While he considers his cooking style a hybrid of California-French fare, Tydeman is influenced by Italian and Mediterranean cuisine (he was born in Naples), and is very drawn to the bold, bright flavors of Southeast Asian culinary traditions. His basic philosophy is to “not belong to a certain mold” but rather encompass a wide range of flavors and celebrate classic dishes that are simply prepared but done well. Beer is one thing that Tydeman is most interested about with his new gig, as he believes beer deserves as much of a place at the dinner table as wine (he’s also a Level 2 Sommelier). Head Brewer J.C. Hill and Tydeman have worked closely together to marry the food & beer offerings at Alvarado Street, with the goal of giving guests the ultimate sensory experience.