To live in the Bay Area…
is to inherently be spoiled. Our picturesque, dynamic city sits perched alongside the water, fog and sun rolling in in equal measure. We have technology, art, culture, and history- all the attributes that make for a place of character. At the top of the list, perhaps, we must say that the food of this region is unparalleled. Furthermore, those at the forefront of the food scene in San Francisco and beyond have largely been women. One needs only to mention the name “Alice Waters” to call forth an understanding of precisely what we mean. The likes of Dominique Crenn, Melissa Reitz, and Nancy Oakes only reify the truth of this fact.
In celebration of the Bay Area that we make it our mission to learn and love, Bob Cut has gathered an exemplary group of females at the helm of the restaurant and hospitality field, from Napa to San Francisco and in between. This is Women in Food.
// Reporting by Isabella Welch, photography + art by Anthony Rogers & Isabella Welch
Co-Owner, Bluestem Brasserie
“Almost across the board, most female leaders in this industry are badass, tough-as-nails with passionate hearts of gold. The duality between these two characteristics is what sets women apart with their pioneer-minds.”
Pastry Consultant, Bluestem Brasserie
“I’m thankful to have worked with so many talented women and hope we’ll continue to see more females work in our kitchens and restaurants.”
Executive Chef, E&O
“Don’t wait for things to come your way. Ask lots of questions and be willing to work longer and harder than everyone else.”
Co-Owner, Copita
“Women have tremendous palates and work ethics. We don’t play with food, we cook to nurture and feed.”
Managing Partner, Poggio
“Our industry is ever evolving, more so now than ever. Don’t be afraid to try something new, but don’t ever stray away from the basics: great food and outstanding hospitality.”
General Manager, The Restaurant at Wente Vineyards
“I knew that I moved out here for a reason and I knew what I wanted from my career and my life, and somebody else’s opinion wasn’t going to deter me from that.”
Executive Pastry Chef, The Restaurant at Wente Vineyards
“I’ve been really fortunate in that I’ve worked in a lot of kitchens that have been very gender neutral, where we have equality. It’s been pretty amazing because I know that’s not the norm.”
Owner, Co-Founder and Lead Cooking Instructor, The Civic Kitchen
“I think each woman is different, as is each man. We each have our own gifts and challenges; our job in life is to maximize the gifts and overcome the challenges.”
Master Gardener, Wente Vineyards
“There are times I’ve really had to dig my heels in and say, this is the way I think, and this is what I think, and this is what I want. And they will respect you for that. You have to really, sometimes, just stand your ground.”
5th Generation Winegrower/Project Manager, Wente Vineyards
“Really it was when I had children that I thought, this is just such an amazing legacy that my family has built over five generations and I want to dive in and build that legacy even more to give it to my kids.”
Sommelier and Beverage Manager, Acacia House at Las Alcobas
“Women don’t have to be overbearing in their position or bossy in that regard, but rather they have a sense of ownership in what they’re doing and can be very proud of that.”