Ka’in Na

Miguel Tanato and I am a chef with ten years of experience working in Japanese izakayas around the Bay Area. “Ka’in Na!” spawned from a craving for the Filipino foods I grew up eating in my childhood home in the Richmond District, and a desire to have folks experience the joy said food brought me growing up. The menu takes some of those childhood dishes and refocuses them through the lens of my training in Japanese food, while still keeping true to their origins.

Dabao Singapore

Singapore-born and bred, Emily fell in love with California and moved to San Francisco in 2014 to build her professional experience in fine dining and casual dining establishments. With her undying love for the hustle, a long-term commitment to heritage foods and food culture, and a deep desire to build cultural bridges and to give back, she grasped the opportunity to create something that was missing in San Francisco – authentic Singaporean hawker foods.

Emily has worked in Alexander’s Steakhouse, ALX by Alexander’s Steakhouse, All Spice* and JAAN* and is a Culinary Institute of America Alumni.Dabao Singapore comes from the heart as an homage to her female ancestors who used to peddle foods for a living in developing Singapore.

Batik & Baker

Audrey Tang grew up in Penang, Malaysia, eating and baking with her Peranakan grandmother, mom and aunts. Batik And Baker was born out of a craving for familiar flavors of childhood, from nyonya kuihs to British tarts, and is inspired by Audrey’s fascination with discovering new foods, flavors and ingredients. Audrey is a graduate of SF Cooking School and has worked with chefs and craftspeople at Mister Jiu’s, Craftsman and Wolves, and Cotogna.

Bistro Chub Chub

As an AAPI creator, Adeline Yu is interested in blending her background as a first gen Shanghainese who grew up in a food focused family with inspiration from other cuisines.Having noticed the common intersections in different cuisines that create a universal sense of comfort and home, Adeline has experimented with family style, multi-coursed dinners to curate a sense of “Shared Nostalgia”

Rize Up Bakery

Rize Up is a San Francisco based Black owned micro bakery focused on reinventing and rethinking traditional sourdough. Rize Up started as a quarantine project in the Spring of 2020, born in response to the social unrest caused by the murder of George Floyd and the disparate impact of the pandemic on the Black community. Founder Azikewee Anderson was overcome with a need to make a difference and reconnect with his New Orleans roots, and hopes to inspire young Black bakers to think outside the traditional box.

Daniel Aderaw Yeshiwas is a business partner and family friend to Fetlework Tefferi, who started Cafe Colucci in 1991 introducing East African dishes. Their goal is to connect the diaspora with the beauty of East African cuisine by highlighting spices from the region. We have made the Michelin Recommended list multiple years, and a number of local awards. We feature local Black wine makers and recently added a cocktail program highlighting African & Black owned spirits and Brundo Ethiopian spices. Cafe Colucci features a spice shop in the front with heirloom Ethiopian spices, bottles of wine and liquor, and cookbooks.