hey guys, thank you for welcoming me to ChefTalk. As title states, I'm in San Francsico, but have also lived and worked in NYC! I have experience in both Michelin star restaurants and dive bars!
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sorry for the late reply. its been a crazy last year with many ups and downs. From Executive Sous at LuLu's to cooking at Cliff House, CDC at Kombu, and now finally Sous at CDXX, which is Roman numerals for 420 :( . But the pay is great, the menu is super simple, and it affords me with the funds to host my dinner parties.