This article is part of our Restaurant series, featuring remarkable independent restaurants that embody Healthy Anywhere standards and sensibility.

Gather Berkeley at 15+: How Eric Fenster Built a Restaurant with Soul

When Gather opened its doors in Berkeley in 2009, “regenerative dining” wasn’t a phrase on most menus. But for founder Eric Fenster, a former field biologist with a bold vision, it was the foundation. Last December, Gather turned 15. And after providing over 1.5 million meals, it’s still one of the Bay Area’s most thoughtful and quietly radical restaurants.

In this conversation, Eric reflects on the journey: from vision quest to seasonal comfort cuisine, pandemic pivots to post-2020 culture resets. His story shows the challenge and promise of running a food business while staying aligned with your values in an ever-changing world.

“ I had this vision of this incredibly vibrant restaurant at the heart of a community center in Berkeley...”

Eric Fenster, Gather Restaurant (Berkeley, CA)

From Field Biology to Farm-to-Table: A Different Kind of Origin Story

Eric didn’t set out to open a restaurant. With a background in conservation biology and outdoor education, his early work took him from the classroom to the Colorado backcountry. But in 2000, a life-changing vision quest clarified his purpose: to build something communal, regenerative, and grounded in nourishing the planet and the people on it.

From there, a serendipitous chain of people, events, and challenges began to shape his path. He co-founded Back to Earth, a guiding company focused on nature connection and rites of passage. Then came Dovetail (and OrganicCatering.com), a values-led catering venture. Through years of hands-on experience in the kitchen and on the ground with events, Eric learned the operational and creative ropes of the restaurant world.

Along the way, Eric made intentional stops, learning vegan cookery from Millennium Restaurant. And when he came to learn about a new sustainability- and values-centered building coming up in Berkeley, he knew that would be where he’d want to build his restaurant.

“ I just sat.. with this question of "what do I want to be doing with life and my time and what contribution do I want to make?"

Eric Fenster, Gather Restaurant (Berkeley, CA)

Healthy Anywhere Founder & Chief Enthusiast Leigh Balkom sat down with Eric at Gather for an in-depth conversation about his journey, the challenges, and the miraculous feat of running a conscious restaurant – with values for sustainability – for over 15 years.

🎥 Watch the full interview with Eric Fenster

Don’t miss the Resources & Show Notes mentioned at the bottom of this article!

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Building Gather with Intention

“It was 2008/2009... The economy is crumbling... and we're a couple of guys trying to open a very audacious first restaurant (new build) in a brand new building... We had the task of raising basically two and a half million dollars ”

Eric Fenster, Gather Restaurant (Berkeley, CA)

Before the first dish ever hit a plate, Gather was a community effort. Eric raised funding from 110 local investors who believed in the mission: to create a restaurant that embodied ecological and social responsibility.

That intention showed up in every detail:

Tables built from reclaimed high school bleachers
Banquettes upholstered with gifted and thrifted leather belts
An open kitchen design to foster transparency

From the start, Gather was about more than food. It was a place to gather around shared values—and good meals.

Redefining Healthy: Alignment Over Ideology

While a nutritionist might define health with macros or metrics, Eric’s approach is more philosophical. He sees health as “alignment with life”—a framework that includes joy, connection, seasonality, and soil health.

That means comfort food has a place. So do local pasture-raised meats and sustainable dairy, and thoughtfully prepared, regeneratively-grown vegetables. What matters isn’t strict dietary dogma, but whether the restaurant is aligned with its ecological and ethical principles.

Gather’s menu continues to reflect this balance:

Produce sourced from Bay Area farms using organic and regenerative practices
Transparent meat sourcing with animal welfare in mind (Organic, pasture-raised)

Seasonal flexibility that responds to nature, not trends.

The Pre-Teen Years: Resetting Culture After Crisis

Like many restaurants, Gather was shaken by the pandemic. But as Eric puts it, the disruption also offered a necessary “culture reset.”

In the years that followed, the team has focused on rebuilding—not just infrastructure and operations, but morale, leadership, and connection. This means investing in staff, clarifying values, and rethinking how to maintain a work environment that truly aligned with the restaurant’s mission.

“Restaurants go through phases like people do... and we had to grow through some awkward junior high years."

Eric Fenster, Gather Restaurant (Berkeley, CA)

What’s Changed and What’s Next

Fifteen years later, the menus have evolved, but the mission hasn’t.

Gather continues to:

Source organic and regeneratively, even when it’s inconvenient or expensive
Create space for community events and conversations
Serve damn delicious food.

Some beloved practices, like biking to the nearby farmers market for produce three times a week, were lost after the pandemic, but Eric is thoughtfully considering how to bring such aligned actions back. With a next-gen team (Eric’s kids included 😝) and a renewed sense of purpose, Gather is entering its next chapter with clarity and creativity.

And we’d love to see the Source Book make a comeback!

A Restaurant with Roots

Gather is a testament to what’s possible when you build a business around enduring values.

If you’re near Berkeley, go! Order the Harvest Bowl, Organic roast chicken, or Wild Salmon when in season. (The Marin Sun Farms burger? A regenerative indulgence.)

Also try the Local Lettuces, Seasonal Salad, Spicy Vegan pizza… We could go on and on..

Or, if you’re not nearby, open the Healthy Anywhere app and find another place that feeds your values too.

Because restaurants, at their best, aren’t just about food. They’re about intention, connection, deliciousness, and the kind of values you want to taste more of in the world.

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