Perfit has been with Bar Crudo from the beginning — she joined the fledgling restaurant fresh out of culinary school and, along with chef-owner Mike Selvera, was delighted to see unexpected lines of people beginning to form to wait for her food on a regular basis. She eventually decided to learn from other chefs, but happily returned to the kitchen that launched her career, allowing her to see Bar Crudo through the culmination of its first decade.
Chef Jeremy has worked in kitchen teams that have earned an accumulated total of four Michelin Stars.
- Bay Wolf
- Lazy Bear
"I take influence from many of the great local restaurants I've worked and inspiration from the bounty of amazing ingredients grown and raised in the Bay. That, plus cooking delicious, healthful food that brings people together!"
"As an Asian chef owning an Asian restaurant, I really want to debunk the stereotypes that plague Asian food."
"There are not many Asian restaurants that focus on quality – especially making Vietnamese cuisine and especially in New York. There are some people who get that we make great Vietnamese food with the fundamental flavors and techniques using high quality ingredients."
The Hunger Pang mission is to consistently deliver top quality food, exceptional customer service at an affordable price. We care about our guests’ experience, crew’s development and be a supportive member of our community as our restaurant enriches the neighborhood and improves quality of life.
At Sweetfin our philosophy is from "Pole to Bowl". That means that in sourcing our fish we aim to use the highest-quality and most sustainable raw fish we can find while still maintaining a reasonable price point. This philosophy extends into all areas of our offerings - from our produce to our sauces and even to the ingredients used to infuse our teas.
As Executive Chef at The Commissary, in collaboration with Traci Des Jardins, he creates Spanish-influenced California cuisine inspired by the rich history of the Presidio. Inspired by The Commissary’s display kitchen, in late 2017 Rogelio began hosting a monthly Open Kitchen Chef Series featuring a rotating group of visiting guest chefs and culinary luminaries who focus on a single ingredient for a multi-course prix-fixe dinner.
"My culinary story embodies a rebel spirit of collaborative cooking tradition, innovation, refined finesse to demystify the heaviness of the Southern plate with detailed planning, personal service and eco-conscious sourcing."
"I am always inspired by the seasonal bounty of Northern California and craft each menu with vitality to make the meal lighter, yet with savory deep South flavors."
German’s unorthodox culinary style draws from his Dominican heritage, his embrace of Mediterranean cuisine and Asian influence from working under internationally acclaimed Chef Yugi Wakiya.
Coupled with his love of California’s passion for ingredients that are local and sustainable, his cuisine draws people in by its uniqueness and comforting flavor profiles.
"These dishes won’t be traditional per se but they’ll be inspired by traditional flavors and palates. More than anything, I want it to be very tasteful. I want it to be fun. I want people to bring things to the table diners have never seen before.”
Through this dinner series, Phu hopes diners will see similarities in the food and stories presented to them with their own backgrounds.
Jack Daniel’s Cocktail Champion
An alumni of Wayfare Tavern & Lord George's Beverage Programs, Boots maintains that he is, "a bartender over a mixologist."