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Shannon Kelley

15 Minutes with Comal's Matt Gandin

 Matt Gandin, chef at Berkeley's Comal.

Recently named by Conde Nast Traveler as one of the best new restaurants in the world, Berkeley’s Comal brings the heat.

15 Minutes with Trick Dog's Chester Watson

 Trick Dog Chef Chester Watson

How well can you get to know a chef in fifteen minutes?

15 Minutes with Toast Kitchen + Bar's Rebecca Boice

 Rebecca Boice, executive chef of Oakland's Toast

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).

15 Minutes with Coqueta's Ryan McIlwraith

 Chefs Ryan McIlwraith and Michael Chiarello

Situated in a prime piece of Embarcadero real estate, the months-old Coqueta, Michael Chiarello’s much-anticipated San Francisco/Spanish debut, boasts a phenomenal view (and front row seats for the... delightful? ridiculous? insert your adjective of choice America’s Cup), an inspired menu of pixtos (and equally inspired list of cocktails), and a 7x7 Next Culinary Star-nominated chef, Ryan McIlwraith.

15 Minutes with Farmshop's Mark Hopper

 Farmshop owner Jeff Cerciello with Chef Mark Hopper

About an hour before meeting Chef Mark Hopper, I get an email from his publicist. “FYI,” it says, “Chef HATES the last meal question”—referring, of course, to the one of my ten questions wherein I suggest the chef in question has killed his or her sommelier, found his or herself on death row, and must decide on a final meal.

15 Minutes with 1760's Adam Tortosa

 Adam Tortosa will helm the kitchen at 1760.

“I really fucking love it.” So says recent Bay Area-transplant Adam Tortosa of San Francisco. And why wouldn’t he? Tortosa will soon be the executive chef at 1760, the eagerly anticipated (July, says a rep), more casual spinoff from the celebrated team behind Acquerello.

15 Minutes with Commis' James Syhabout

James Syhabout of Commis

How well can you get to know a chef in fifteen minutes?

15 Minutes with Flour + Water's Thomas McNaughton

Thomas McNaughton of Flour + Water, Central Kitchen, and Salumeria

How well can you get to know a chef in just fifteen minutes? 

Fifteen Minutes with Belcampo Meat Company's Ross Wollen

Belcampo Meat Company's Burger

Meat ranch first, butchery second, and restaurant third, Belcampo U.S. has left no detail untended, from the CCOF-certified Mt. Shasta pastures to the processing plant for which Temple Grandin consulted, to—with the opening of Larkspur’s Belcampo Meat Company—the grind of the swoon-worthy burger.

15 Minutes with SPQR's Matthew Accarrino

 SPQR executive chef Matthew Accarrino

How well can you get to know a chef in 15 minutes?

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