Emerging celebrity chef alert!
Former Johnson & Wales classmates Ferrari and Sutton collectively toiled away for years at fine-dining spots like Acquerello, Michael Mina and Jean-Georges Vongerichten’s J&G before realizing their restaurant dream the 2.0 way, by way of pop-ups and a Kickstarter campaign. “The transition from being a cook, to running a pop-up, to opening your own restaurant is like learning how to crawl before you walk”, explains Sutton, who along with his partner breaks the mold of the typical millennial chef. “Chefs our age [24 at the time] are really just beginning their career and have no idea even where to start with opening a place, let alone cooking meat to the correct temperature,” points out Ferrari. Not to mention find money in a city as expensive and competitive as San Francisco. Two and a half years later, HSC, built on the principle of simplicity, sustainability and camaraderie, has become an integral part of the emerging Bernal dining scene, and the guys are eyeing to open a second restaurant, providing the right situation arises.
A second restaurant?! Whaaat?? More dish on Team HSC from Zagat right here.
PHOTO: Tony Ferrari and Jonathan Sutton via Zagats