Nate Pollak, The American Grilled Cheese Kitchen Cofounder, On Leaving Tech For The Perfect Grilled Cheese
Originally published on Huffingtonpost.com
It's a scenario most people who slave in front of a screen all day have imagined at least once: ditching the tie, taking a sledgehammer to the computer and opening a restaurant. That's precisely what Nate Pollak and Heidi Gibson did. (Except maybe without the sledgehammer bit.)
Hans Benson of the San Francisco Bulls hockey team has traveled across the globe for hockey, but now he's back in his hometown playing right wing for the San Francisco Bulls, the new San Jose Sharks feeder team and the city's first professional hockey organization since 1996.
In 2012, seemingly out of nowhere, Zito turned the tables, throwing one of the best games of his career in his season start against the Colorado Rockies. When the postseason came around, manager Bruce Bochy rolled the dice, starting Zito in game five against the St. Louis Cardinals and in game one of the World Series against the Detroit Tigers.
While pursuing a PhD in finance at Columbia University, Peter Acworth started an online BDSM porn site in his spare time. When the site became profitable, he ditched finance for full-time fetish and moved to San Francisco. Before long, Kink.com became too big for its bondage and moved into an unexpected new location: Historic landmark the San Francisco Armory.
Professional sailor and yachtsman Paul Cayard is the CEO of Alameda-based Artemis Racing, the team currently representing Sweden in the America's Cup. Over his career, Cayard has won seven world championships and has competed in the Olympics twice. In 2002, he was inducted into the Sailing World Hall of Fame. Though Artemis is sailing for another country, Cayard was born and raised on San Francisco waters.
After opening one of San Francisco's most popular pasta and pizza spots, Flour + Water, Thomas McNaughton developed a masochistic schedule, opening Central Kitchen and Salumeria and beginning a four-season cookbook, all in the same year. And it seems the schedule hasn't dulled the blade: 7x7 Magazine has already called Central Kitchen "the new cuisine of the Bay Area." And just try getting a reservation after 5:30.
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