Aska

Executive Sous Chef

Food Runner, Expediter

Chef de Cuisine

Cultured Cook, Exemplary Server. Experience in BOH/FOH. Experience with Farm-to-Table, sustainably-sourced foods, and aquaponic/hydroponic gardening.

My goal is to use what I’ve learned in the past 4 years working with Red Lobster and apply it to a restaurant which demands a higher quality of service and thus taking my service skills to a higher level. I dream of working with a team of professionals with a unified goal of providing quality food coupled with excellent service.

Executive Chef

Chef Owner

Chef de Partie

[email protected] (415) 465-3698

Owner-Operator & Hospitality Operations Consultant | Michelin Background | Multi-Unit & Food Hall Scaling and Operational Strategy

Hospitality Professional