links Episode 7 Episode 6 Episode 5 Episode 4 Episode 3 Episode 2 Episode 1 Top

  Ep1Join Demon Chef Alvin Leung as he cooks up a storm with celebrity chef Michael Mina. He rubs shoulders with ‘Chef to the Chefs ‘Ken Tominaga and share their food philosophies. He samples the best produce the region has to offer with Chef Adam Mali of Mandarin Oriental Hotel at Marin County Farmers Market. It’s all about hanging out by the bay…. At Supper Club.


 
 
Michael Minna
Michel Mina
When Michael Mina began his love affair with San Francisco, the earth moved. The 22-year-old chef been given the opportunity of a lifetime to help design an upscale seafood restaurant from scratch, and he threw himself into it heart and soul. The now legendary Aqua opened to widespread acclaim in 1991 and quickly became a destination restaurant in a city. Now, 20 years and 19 restaurants later, one of his latest creation is Pabu with Chef Ken Tominaga famed for his sushi craft at Hana in Sonoma. The team brings forth a modern take on traditional Izakaya-style fine dinning.

RN74
 
Ken Tominaga
Ken Tominaga
Tokyo native and revered Chef/Owner Ken Tominaga of Hana Japanese Restaurant in Sonoma County has established himself as one of the Bay Area's leading Japanese restaurateurs. Tominaga’s evolving cuisine is based off the core principles of using only the highest quality, freshest fish and incorporating the best local produce. After graduation, Tominaga moved to California to join his family's business, an optics company that had established a presence in Santa Rosa. The local restaurants and the influence of French, Italian, and Chinese cuisine began to influence his culinary point of view. He opened Hana Japanese Restaurant in 1990 and it has since developed a devoted cult following amongst fellow chefs and the local restaurant industry. Media accolades followed and the San Francisco Chronicle stated it was “one of the best restaurants in all of Sonoma County”. He sees Hana in Rohnert Park as a continuation of his learning process, and strives every day to refine his cuisine.

hana
 
Michael Minna
Adam Mali
Award-winning Executive Chef Adam Mali’s culinary philosophy stems from his vast experience and his passion for food. In his role as Executive Chef at Mandarin Oriental, San Francisco, Mali will be responsible for spearheading all menus at the luxury hotel, including the new Brasserie S&P, a contemporary restaurant where Mali will offer reinvigorated menus of brasserie style San Francisco cuisine and refined cocktails complemented with a diverse wine program. Prior to joining Mandarin Oriental, San Francisco, Mali served as Executive Chef at Nick’s Cove in Tomales Bay, California. Worked hand-in-hand with Chef and Owner Mark Franz, the restaurant earned three stars from the San Francisco Chronicle’s executive food and wine editor and restaurant critic Michael Bauer. Chef Mali has garnered much recognition, having been honored by the James Beard Foundation in 2005 as a “Great Regional Chef in America.”
RN74

links Episode 7 Episode 6 Episode 5 Episode 4 Episode 3 Episode 2 Episode 1 Top