During high school I worked at the family business. 我们在很多方面都是创新者，经营着后来成为全国知名产品的精品品牌. 我记得施特劳斯牛奶和纳帕葡萄酒商挨家挨户上门. 我们成为北加州许多美食和饮料的发源地. We would see the same families buying wine, olive oil, watching the butchers break down meat and filleting of fish. It was a very close knit neighborhood.

对当地产品的热爱和欣赏也来自于我的母亲，她教我如何做饭. 无论她在做什么，她都有一种尊重的感觉. 我母亲出生在旧金山，父亲来自中国. Both were Cantonese. 我母亲每周会做饭五到六天，每天晚上会做六到七道菜, regardless of working all day long at our store. She cooked Japanese food, meatloaf, Cantonese. It gave me a good understanding of how to work hard.

I pursued architecture after graduating, 但最终，这项技术还没有赶上新时代建筑的发展. 我相信学习一门手艺是一种无价的教育. 在我看来，职业培训应该被引入更多的教育系统. It was vital in my upbringing. 我是华德福学校和创造性思维的坚定支持者.

Quick gratification spoke to me in the culinary arts. 我可以表达自己去构建和理解细节，并在短时间内看到结果. 我最终上了烹饪学校，那时候人们必须审查你才能进去. I became the teacher’s assistant in many ways. It was not my favorite time, 但对于我在餐饮业工作的最终目标来说，这是一个必要的手段. During my time at culinary school, I landed a stage at Masa’s, 它被认为是旧金山几十年来最具历史意义的烹饪钻石之一.

How did you begin your career after culinary school?

从烹饪学校毕业后，我的第一份工作是1988年的文华酒店. 那是当时旧金山的一家高端酒店，对我的职业生涯有很高的期望. 我从糕点部门开始，我们有8名全职部门员工. I was able to get the craft of baking down to a science. I ultimately built relationships at the Mandarin hotel, and so began my relationship with Kirk Webber. He was a young chef who wanted to open his own place. He called me to work for him and thus began Café Kati. Very shortly after that I started my own bakery. 到1994年，我们扩大了科尔谷的面包店，包括我的第一家餐厅. 它起飞了，在许多方面超越了面包店，是东西方融合烹饪的先驱.

In 2000, I opened Bacar Restaurant & Wine Saloon. It was slated as the last multi-million dollar restaurant. It had a very ambitious wine program. We had 100 wines by the glass and close to 1,200 bottles. 现在没有人有那么多的库存，因为成本太高了. 2007年，我们卖掉了Bacar和Eos，我休息了将近一年. I had just been married and I decide to consult. 我帮助当地餐馆从概念到前台运营. In 2008, I started a relationship with E.O. Kitchen & Bar, back then E.O. Trading Co. 从2008年到2012年，我是一名教育工作者，经理，并帮助产品组合. 我给他们留下了今天菜单上65%到70%的东西，和我一开始的菜单差不多.

伊欧斯经营的那家面包店现在在旧金山南部经营，名为“reason D’etre”面包店. 我们覆盖了各种各样的烘焙食品为所有的北加州皮特和带走的计划. We have also expanded to the cheese section of Whole Foods. Our bakery is 22,000 sq. ft. and is doing well. 我的哥哥，84岁的理查德，负责面包店的销售和市场. I work on research and development. With the bakery, 多样化和劳动力是日常运营中最大的问题.

请告诉我们有关财政部的情况以及这个名称背后的背景.

我的一个合伙人在狗狗区开了Range餐厅和Third Rail. 在蓝瓶搬到隔壁之前，他给我看了桑瑟姆街的房间. 我觉得这个空间有一段我不能错过的历史, and we honor that tradition through the menu and decor.