| Is there a need for a well acclaimed Executive Chef from San Francisco to create the menu of a breakfast and lunch spot? Absolutely. Brenda Buenviaje is an ace. Not because she’s been an Executive Chef in celebrated restaurants in San Francisco and New Orleans. It’s not because she’s cooked at the James Beard House or that the New York Times called her one of “San Francisco’s” bold new comers. She is an ace because she puts the passion in her food. Brenda’s thought process when discussing product, when creating recipes, when plating her food is complete and focused. She knows what blends and fuses, and she is able to take her degree in painting and drawing and use her plates as canvases. The creator of the menu is important. She holds the knowledge and possess the skills to execute in the kitchen. | 2003, Zagat Survey San Francisco, Ma Tante Sumi Restaurant, 25 points 2002, Zagat Survey San Francisco, Ma Tante Sumi Restaurant, 22 points 2002, San Francisco Chronicle, Olivia Wu review, 2 Stars 2000, Zagat Survey San Francisco, Oritalia Restaurant, 24 points 1999, Zagat Survey San Francisco, Oritalia Restaurant, 23 points 1999, Zagat Survey San Francisco, Oritalia Restaurant, 23 points 4/99, New York Times, “San Francisco’s Bold Newcomers” 12/98, San Francisco Magazine, 3 Stars 11/98, San Francisco Chronicle, Micheal Bauer review, Oritalia Restaurant, two and a half stars 10/98, San Francisco Examiner, Patricia Unterman review, Oritalia Restaurant, three stars 1998, National Pork Council Cook-off, First Runner Up 2/97, James Beard House, helped serve twelve course dim sum menu
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