San Francisco is teeming with talented cooks chefs and innovative eating spots. Climbing the San Francisco food chain is a big challenge. So what is an aspiring Thomas Keller to do? Though the excess of local food culture might seem to present an access barrier for future food stars, individuals such as Anthony Myint and Craig Stoll are proving that success in our over-stuffed city is not out of reach. With creative business models, unflagging passion and open minds, San Francisco's foodies are forging unique paths to the top of the food chain. Whether it be from farmer's market to food truck, or line cook to celebrity chef, our gustatory gurus will dish on their journeys to the top, what you'll need for the climb and how they define success in today's food scene.
After the panel, join us for INFORUM's first guerilla dining experience, courtesy of graffEats and hosted by Katie Kwan of Rice Paper Scissors. We'll be chowing down on a surprise menu inspired (and created) by our food chain panelists at Foodlab, SF's new commissary kitchen and pop-up venue. Come nosh on 3+ delicious courses, and enjoy drinks and good company. Tickets are limited and include the all-inclusive pop-up dinner, drinks and admission to the panel beforehand.
Co-founder and cook, Rice Paper Scissors
Chef and Founder, Mission Street Food, Mission Bowling Club, Mission Chinese Food, Mission Burger and Commonwealth Restaurant
Chef and Owner, Hapa Ramen
Founder, ForageSF, The Underground Market and Forage Kitchen
Chef and Co-owner, Delfina, Pizzeria Delfina, Locanda; James Beard Award Winner for Best Chef: Pacific, 2008
Hapa Ramen owner and chef Richie Nakano says great chefs can't simply learn to cook online. They need to learn the basics from professionals and earn the respect of other chefs and peers to be truly successful.