The Team « Flavor on the Coast

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Executive Chef: JC Rodriguez

JC Rodriguez has cooked at some of San Francisco’s most established restaurants. He learned his way around the kitchen at a fairly young age, both in his native Mexico, and here in the United States. Rodriguez worked for both Grant and Sanchez at Sally’s After Dark and was also the Executive Chef at Bernal Height’s Liberty Café. Prior to that role, Rodriguez cooked at Lulu’s and Rose Pistola. Though he’s fallen for the Coast, his favorite restaurant at the moment is San Francisco’s Zero Zero. Currently, fresh seasonal fish is his favorite food item to prepare.

Head Chef Daytime: Albert Gee

Albert Gee, a San Francisco native, graduated from the California Culinary Academy in 2005 and jumped right in to San Francisco’s restaurant scene and spent three years at the Mission’s Delfina Restaurant. Rotating through most of the restaurant’s stations, Gee received solid training in the core values of Italian cuisine. His heart still thumps for rustic Italian fare, and he enjoys adding Italian touches to Flavor’s lunch menu. Gee worked at Sally’s After Dark, but doesn’t mind the drive to the Coast now. When in San Francisco, he can be found at Balompié Café savoring Salvadorian cuisine.

Pastry Chef: Matthew Jung

Mathew Jung hails from the Midwest so it’s no surprise that his favorite meals to prepare involve barbecue. One of his earliest jobs after graduating from Hyde Park’s Culinary Institute of America was working at St. Louis’s Steve Becker Fine Dining catering company. In San Francisco, Jung was a Head Baker at Mission Beach Café before joining Grant and Sanchez at Sally’s After Dark. Besides preparing amazing desserts for Flavor, Jung also handles all of the baking for both the restaurant and Flavor’s newest retail shop, Sweet Flavor. The artistry in desserts is akin to sushi, which is probably why San Francisco’s Zushi Puzzle is Jung’s favorite place to indulge.

Noodle Specialist: Conrad Seto

Conrad Seto is a self-taught noodle and ramen chef. Consulting on this craft gives him the freedom to travel to other areas of the country, all the while continuing his own education on the “art of the noodle”. Besides reigning over Flavor’s special “Ramen Nights”, Seto also oversees all of the restaurant’s fresh noodles and house-made condiments. Seto loves to warm his belly at San Francisco’s Outer Richmond Miki Restaurant, known for its traditional Japanese comfort food. Simmering and braising food for hours is his ideal way to cook.