Executive chef and owner of Quince and Cotogna restaurants, Michael Tusk is marking Quince’s ten-year anniversary next week.
Uptown Oakland’s culinary scene just keeps getting better, and clearly the locals are hungry for it.
New Orleans native Randy Lewis---chef of the chic, month-old SOMA cocktail lounge Bergerac—spent his childhood simmering in the Big Easy’s rich culinary traditions, and taking family “eating” vacays to Europe. (Tough life!)
After ten years cooking at Zuni Café, Rebecca Boice, executive chef of Oakland’s Toast Kitchen + Bar, is still getting comfortable with the “exec” part of her title (food notwithstanding).
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