Would you believe me if I told you anchovies fell from the sky in San Francisco?

Well, that is literally what has happened there, and it couldn’t have been a better omen for our one of our guest's restaurants, The Anchovy Bar. 

Chef Stuart Brioza was named one of the Best New chefs by Food & Wine magazine in 2003, and is also the founder, partner, and chef of State Bird Provisions, The Progress, and The Anchovy Bar, all of which are in San Francisco. Not to mention a self-appointed chief of the janitorial department according to his Instagram page.

This intuitive and innovative chef took a chance on a unique and eclectic concept in a new neighborhood to provide locally sourced food presented in a way the local community hadn’t seen before. In a small plate, tapa style, but served on dim sum carts rolling around the dining room at SBP. He took a chance and was able to be wildly successful, which has put him in a position where most chefs and restaurateurs wish to be. 

Stuart knows exactly where his food is sourced from and uses only the freshest ingredients to create his dishes, allowing them to come to life on their own. A chef’s dream!

Tune in to hear a timely discussion on climate change and how its affecting agriculture as well as the diverse culture in San Francisco, which allows for concept restaurants like Stuart’s to thrive.

Topics discussed in this episode:

• Why there were anchovies in people’s backyards in San Francisco
• The expanded seasons are due to microclimates in the bay area
• What were some takeaways from Stuart’s trip to Copenhagen
• Discussion on food tech disruptors
• Where Stuart’s love for food came from
• Stuart’s early years as a chef
• How State Bird Provision changed its surrounding neighborhood 
• The success of the risk of the eclectic menu at State Bird Provision
• What local california cuisine means to Stuart
• How many years did it take for State Bird to progress?
• How was the name State Bird Provisions chosen?
• What could The Progress do that State Bird Provision couldn't?
• How Stuart was able to get creative with anchovies
• The set up of the kitchens of all his restaurants

Listen to more episodes at The Chef Radio Podcast.

Also, be sure to check out our other podcast Delicious City Philly.

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A huge shout out to our sponsors Maxwell McKenney and Singer Equipment for their unwavering support, so we are able to bring these amazing conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make it more efficient and successful.