The founder of SubCulture Dining (SCD) prefers not to give out his name. Instead, he’s taken on an alter ego that he calls the “Dissident Chef.” DC, a 25-year industry veteran who’s worked with Wolfgang Puck and Michel Richard, began his “pirate dining faction” a little over a year ago while waiting for a space to materialize so he could start his own restaurant. In the meantime, he’s been turning out elaborate meals in home kitchens throughout the city—a loft one week, a bungalow the next. “We keep moving—we’re hiding in plain sight,” says the DC, whose temporary setups would likely rankle the city’s health inspectors. His multicourse extravaganzas showcase the local and seasonal: A venison loin with favas and morels one week, tuna confit with Persian radishes and hearts of palm the next. But whipping up a four-star meal in a one-star kitchen is no easy task. With all the shopping, prepping, plating and cleaning left to the DC and his skeleton crew, it’s proved to be, as he puts it, “a friggin’ blood sport.” The next dinner is scheduled for July 13 (dinners start at about $85 per person); to sign up, go to thescdsf.com.