THE FirsTLadiEs oF by ARCHANA RAM photography by MADISON PARKER Food

Su-Mei Yu Founder, Saffron Thai (opened in 1985) Terryl Gavre Proprietor, Cafe 222 (opened in 1992); partner, Market Restaurant + (2006); coproprietor, Bankers Hill Bar + Restaurant (2010) Karen Krasne Owner and executive pastry chef, Extraordinary Desserts (opened in 1988)

Tracy Borkum Principal, Urban Kitchen Group, including Cucina Urbana (opened in 2009), Cucina Enoteca (2013), and Cucina Sorella (2016)

Isabel Cruz Former chef-owner and now shareholder, The Mission (opened in 1990); chef-owner, Coffee Cup Deborah Scott Executive chef and partner, Cafe (1998); chef-owner, Isabel’s Cohn Restaurant Group (since (2000); founder, 1995), including Coasterra, Barrio Star (2010) Island Prime, and more

92 SAN DIEGO MAGAZINE NOVEMBER 2018 NOVEMBER 2018 SDMAG.COM 93 To say San Diego’s restaurant scene one and I had turkey in Mission Beach little started adding SU-MEI YU A friend dinner on the menu, in a one-bedroom things to the menu. of mine was helping I gave my wedding ring has gone through an evolution in the and I would eat it apartment with my I was so tired that me put together the “ last few decades is an understatement. every night because I two kids. They stayed my boyfriend would Saffron concept. for my security deposit. Gone are the days of just California burritos didn’t want to throw with my parents at hit the ceiling with He said, “You gotta I let them hold on to it away. This guy used and surf ’n’ turf. Now we have Michelin-level first because it was too a broom to wake me give some bread.” I to walk by and feel hard. I was waking up up. Half the time, he’d said, “We don’t eat it until they felt like I

chefs, award-winning design, a fine dining scene sorry for me in there to bake muffins and have to physically get bread in Thailand.” wasn’t going to run out that rivals that of many big cities, and more by myself; he’d bring scones, and little by me out of bed. He said, “They’ll ask “ me magazines. I’d of business and leave than 7,000 restaurants in our county. ¶ Diners be in there reading them without paid rent. are eating out more, experimenting more, and magazines because no —Isabel Cruz expecting more—in quality, presentation, and one was coming in yet. experience. But now everyone’s a critic, thanks It was seven years of o waiting it out. to Instagram and Yelp. Add to that California’s In Little Italy I SCOTT That was very “ convoluted regulations for small businesses. Just ballsy of you, to do that think I was the look to the closing of Cafe Chloe (RIP) for proof. in that kind of area! first restaurant No matter how good the food and ambience GAVRE But I was young that wasn’t may be, it seems like it’s harder than ever to and had nothing to lose. When Bud Fischer Italian. Here I keep a restaurant open. ¶ But there’s a group of gave me my lease, I come, this gay trailblazers who appeared on the scene more didn’t have any money than 20 years ago, opening restaurants before it for the $5,000 security woman with was trendy, shaping our city’s food scene when deposit. We were all combat boots and broke when we started; shorts. I’d call my we didn’t have one. Several are still slinging I spent every nickel dishes today, and many of them are women. ¶ I had. He explained produce guy and Here, Senior Editor Archana Ram sits down the consequences say, 'I want black and I said, “My dead with Tracy Borkum, Isabel Cruz, Terryl Gavre, body will be in the plantaians and Karen Krasne, Deborah Scott, and Su-Mei Yu freezer anyway. I got chapulines.' And nowhere to go! This

to discuss the struggles they faced to open their they’re like, 'What

is all I have.” I was restaurants, what it’s like to be a woman in a willing to live in the is she talking“ male-centric industry, the new challenges they’re back room for many, about?' tackling, and how they continue to thrive. many years, which is now our prep room. We —Deborah Scott were young, we didn’t have families; I put for bread! What are nothing about Thai scene is. The computer, everything in storage you gonna do?” “I’m food! iPhone, Instagram, ARCHANA RAM Tell me a vision, something putting lentils on and you made it work. gonna cook rice.” Facebook revolutionized about those early original and creative. the menu. No one ate SCOTT Remember days when you all Nowadays you don’t “Rice?! People don’t San Diego’s food scene. Now there’s so much lentils. Or look at Eleanor Widmer? first launched your have that time. Rent is eat rice in America!” It opened an avenue for new blood that brings how popular Brussels YU She knew nothing! restaurants. too high, costs are too people to try it. And 90 so much to the table. I said, “I’m going to sprouts are today! No GAVRE DEBORAH SCOTT In high. teach them.” People I was afraid of percent of people don’t San Diego when we one ate that then. her. cook. Little Italy I think started was not the ISABEL CRUZ I gave wanted butter and SCOTT If I couldn’t sell I was the first San Diego of today. my wedding ring for sugar for their rice! We YU Back then, with GAVRE Everybody does the chapulines, I would restaurant that wasn’t my security deposit. couldn’t sell Sriracha Italian food it was want to go out to TRACY BORKUM It was walk around the dining Italian. Here I come, I let them hold on to because people didn’t salty spaghetti with eat, but it’s not just so much easier. It room with chapulines this gay woman with it until they felt like understand spicy. I meatballs and red restaurants. Grocery wasn’t easy—it never flatbread. It was free, combat boots and I wasn’t going to run opened in 1985. People sauce. El Indio was stores and prep meals has been—but it was so they’d try it. I said, shorts. I’d call my out of business and would come into my making lots of money are taking over the more fun. produce guy and say, “I “You just have to pick leave them without restaurant and ask with little taquitos business. There are so TERRYL GAVRE want black plantains More the little legs out of paid rent. I finally got me if I cooked cats for a dime. Coconut? many other places for and chapulines.” And innocent. your teeth.” it back after years. I or dogs. That’s the They had never heard people to get pretty they’re like, “What is BORKUM The GAVRE In the got divorced anyway—I negative part of it. But of it. That’s what’s good food. We have to she talking about?” challenges we had beginning at Cafe 222, didn’t care! But that’s I educated Maureen changed in San Diego. adapt the businesses; All of us here have were convincing I’d have days when I how we did it. On a Clancy and Antonia We’re always a little bit we have to be more that—we were pioneers people to try a new had only a few guests. shoestring. I lived Allegra, who were food behind, and we catch delivery and pick-up in what we do. We had food item. I remember I was sitting on table above The Mission writers. They knew up with whatever the friendly …

94 SAN DIEGO MAGAZINE NOVEMBER 2018 NOVEMBER 2018 SDMAG.COM 95 and the team spirit. freak show poster. between my time at down, everybody is at someone wrong. GAVRE My dream part that’s been I felt the same way SCOTT I was an English university, I spent a losing. Everyone should Mike, my chef at was to have a little sad. It’s more about about it in college and major at Old Dominion year at home in San know about that and Island Prime, tells a place where all running a business. during my years in University in Norfolk, Diego and decided I be afraid. story of when he came the employees had One day I was telling to Indigo Grill and France. I didn’t know Virginia, and I worked wanted to learn how YU When we started Thanksgiving together my managers, “We’re applied for a job. He it was my calling at Steak n’ Ale in to cook. I worked my doing this, you think and we’d do holidays not allowed to take you until I opened my own goes, “Deb, you are so Virginia Beach. I loved way through the ranks you’re a good cook, and close and go to a brewery; I can’t late-night pastry shop. politically incorrect. literature, but the at a local Italian you’re a good baker. bowling. In the early drink with you, and you I liked the idea of restaurant. After You asked me where I restaurant was right You think, “This is years we did that. can’t drink because sleeping in mornings that, I had this innate lived, you asked me if up my alley. Talking to going to be fun!” And CRUZ I know—I used to it’s sponsored.” I said and having time to passion for everything I was married.” Once, no to about 10 things guests from all walks you realize it’s really do that, too! exercise, do things for hospitality. It’s now my hostess at Kemo and they left really of life and creating not fun—it’s a lot of GAVRE I went out to myself, then work the a 23-year career in Sabe called in sick, so bummed. And I’m an environment was work. The fun part dinner with some of evening shift. an industry that I I grabbed a six-foot- like, “You guys, wait! gratifying. is coming up with a my male employees CRUZ I always knew. obsessively love. two African American I used to be popular!” YU I started Saffron cake or making a dish for fun. Now you can’t drag queen off the Everyone used to like Since I was a little girl, from Thailand no one in 1985. Prior to street and had her do that. You can’t have big family gatherings Since you started, me and now no one that, I founded and ever heard of. It’s like a relationship with that centered around the restaurant hostess for the night. does. Because it comes administered a building a castle. I anybody who works cooking and eating industry has really But you can’t do that down to me protecting nonprofit to assist shifted—minimum started with no money. for you. You can’t be were a weekly ritual. stuff anymore! what we all have. newly arrived refugees wage issues, I had a partner who anywhere and have a I was always fascinated CRUZ You can’t ask CRUZ I used to have from Southeast Asia. lawsuits, workers’ gave me a building little if they’re in with the kitchen. Other compensation. What anything. I feel like I Christmas parties at When I realized the until he dropped dead. the room, because if kids were playing and has that change been have to call my labor my house where I’d foundation was no I didn’t have to pay something happens I was in the kitchen like as restaurant lawyer every day. If you cook for everybody, longer viable, with owners? rent. A restaurant the next day you could trying to help. make a mistake, the then we’d dance all the approval of the is an extension of be sued because it’s GAVRE CRUZ It’s horrific, and punishment should night long. We can’t do There was one board members, your family, but you construed as a business it’s getting worse. You fit the crime, and that anymore because absolute defining we discontinued its can’t do that today. function. That’s the don’t know when you it doesn’t. It would moment I knew. It was operation. I was 40 Your family can turn my birthday, and I first get in because be cheaper in legal years old and found against you, call a was treated to dinner nobody tells you about fees if you murdered myself in a career lawyer, and charge at the original Stars the changing laws. A somebody than a labor transition. I was you for everything restaurant owned by big part of it is people class action lawsuit. blessed, because my you have. I’d had my My dream was to have Jeremiah Tower in San in general, especially I’m not exaggerating. “ companion at the time restaurant for 31 Francisco. It changed politicians, are making Our lawsuits may not a little place where was Raoul Marquis, years when I sold it. I everything for me. It it impossible for be millions of dollars, all the employees had who owned the India realized I didn’t want was the most glamorous someone to do what but fifty $200 lawsuits Street block. The tiny, to spend all my time Thanksgiving together and crowd. Everyone was I did 20 years ago. I over something you vacant space that putting out fires.

dressed to the ’80s hilt. shoestringed a career, didn’t even know you

we’d do holidays and close eventually became SCOTT Everyone’s in a were violating will “ Jeremiah was walking and I shoestringed Saffron was going and go bowling. In the around in a beautiful employment for protected class these shut a small business to be a pizzeria, but down. early years we did that. white suit with a hundreds of people days. You can’t look the deal fell through. glass of Champagne, throughout my career. —Terryl Gavre I had the brilliant stopping by all of the Now you need upward idea of starting a tables. The food was of $400,000 to open Thai restaurant. The delicious and beautiful. a small restaurant. original concept was It was the first time I You need a lawyer on of HR and lawsuits based on Thai grilled had foie gras. We drank retainer and an HR and insurance. chicken stalls. I grew a bottle of wine from my department. It’s really GAVRE If two employees up eating it and birth year—it was super sad and unnecessary get amorous and kiss KAREN KRASNE … and SCOTT And they want What got you wanted to try my hand spectacular. I thought, that California has and fall in love for a Instagrammable. to be a critic. They all interested in offering the same fare restaurants in the this man had the talent set up a system week, then it’ll come SCOTT Oh yeah, that’s want to get on Yelp. at Saffron. first place? to create this feeling. where law firms are back to you because the wave of the future. GAVRE It’s becoming What a fun thing to BORKUM Growing up, making billions of they aren’t comfortable KRASNE YU I started Food has become less about the food. do. When we opened it was my dream to be dollars closing small working in the kitchen entertainment. They working in restaurants Bankers Hill, the details in performing arts. businesses. Small together. And the whole It’s about how much order something they in the back of were important to I studied theater in businesses close every back and forth about they spent on the read about, they know house during my me—what music would London and attended day, and when a small tipping is making me build-out, and the nothing about it, and senior year of high be playing, what the BFA programs at NYU farm—somebody who’s think about not having they want to take a lighting, and getting school and I liked the space looked and felt and USC. Eventually, working in the dirt, servers because it’s so picture of it before the good Instagram. I late nights, the ebb like, the handmade light I realized that path trying to do organic difficult dealing with they eat it. worry about that. and flow of the rushes fixtures, the vintage wasn’t for me. In produce—has to shut that.

96 SAN DIEGO MAGAZINE NOVEMBER 2018 NOVEMBER 2018 SDMAG.COM 97 KRASNE And the SCOTT You did what chef that’s degrading they either left or dealt more responsible to I know that owner- hierarchy of that. I you had to do. everyone, but I don’t with it. They wouldn’t be protective of our patron relationship is pretty sacred for would like that to think that particular employees. There’s GAVRE I did. I was file a lawsuit. many of you. completely go away. chef would’ve been the extreme side of saving money for my BORKUM I’ve They don’t want to any less degrading to it, too—I now have an SCOTT Those restaurant. I know terminated someone share. a woman than men HR person full time. I relationships are such that it existed. Some for taking advantage in that time. It was only brought them on a huge part of our GAVRE How are you girls would go of a position where everyone. two years ago. Before, business. Some of my going to get a whole out with the manager they made other we didn’t feel like we best friends are people group of servers, who or whomever. But I team members feel Have any of you needed it. Now you who’ve been coming are used to making went home. dealt with sexual uncomfortable. We to the restaurants their bundle, to share? need the attorney on BORKUM Certainly, harassment among very quickly acted speed dial. for 25 years. Regulars SCOTT First of all, we all have had that your staff? on it. It’s a positive become close friends. GAVRE How do you they’re getting experience of the SCOTT People got statement for where That’s the culture, control other people’s minimum wage, screaming asshole harassed then, but we are today. We’re because we all live and something else to do. behavior? We’re which they shouldn’t lobbyists. David Cohn Kensington Grill with Only 19.7 percent of breathe it. I spend 80 Life is tough—make it responsible, and that’s be. Secondly, they’re goes, Susie Baumann a seafood restaurant restaurant kitchens percent of my time are run by women, a work. the hard part. It’s like working half or less goes … [Fish Public]. It was in the dining room. I staggering number having all your kids of the hours than the a really, really bad BORKUM But why like the way you can SCOTT … Mike Feinman considering 47 keep their hands off kitchen people are and decision. But again, percent of America’s do you think it walk through and go goes. But it’s not each other. making five times as something I don’t workforce is female. happens? If you look lining their pockets. to their table. You can much money. regret. Is discrimination an at those statistics, it’s SCOTT It’s when you tell they’re excited It’s not serving their obstacle? GAVRE shocking. don’t act on it when you’re there. That’s the I’m right there purposes. GAVRE But you didn’t the problem comes in. with you, sister, but know it was a bad BORKUM We get GAVRE Did any of you most fun experience— BORKUM We’re missing how do you sell that? decision at the time! asked this question get asked on a survey if GAVRE And creating being out there with with our messaging a lot. I’ve started to the culture in the first people. SCOTT At some SCOTT It brought you you felt harassed? somehow, as well. feel almost guilty restaurants, we do a to where you are today. SCOTT No way. place. GAVRE And if you open I speak to so many answering, because tip pool. All their tips KRASNE You’re up something new, people that come into GAVRE I opened Acme you want to stand up YU Occasionally you get go into a pool, then really trying to they’re the first people the restaurants. I have Southern Kitchen in for the women in our hit on by a customer they’re divided up. create a culture of at the door. That’s an these conversations 2012. To this day, it’s industry. I was shocked who would say, “Do appropriateness. important part for BORKUM That’s a often, because I want my favorite concept. I by the numbers. We’re you ever go out?” “So, You can’t change me—they know they’re big frustration and to educate them. love the food, the style a group of strong, you ever get off work?” people. You set your going to see me every challenge with the They don’t know! It’s of the food, how homey independent women “Can I help you with policies up to fish once in a while and I’ll politicians. We’re shocking, right? it is. It was really hard the dishes?” It’s like, with a conviction that remember their kids’ immediately the to close it. It was three “C’mon. Go away.” them out faster. When this is what we’re going names. Especially at enemy, and we’re truly blocks outside the you get someone You guys have to do and we’re going to KRASNE I’ve fished off Cafe 222, I would see not. We’re actually East Village, it was inappropriate the enjoyed plenty of make it happen. my own pier! people in clothes from employing those they successes, but I’m a bit too close to the whole vibe can change GAVRE I never felt I had GAVRE That’s where the night before and want to help most. curious about the [E Street] post office, instantly. a leg down because I we spend most of they’re all in love now. And in our business, times you made a and people didn’t BORKUM A positive mistake. What did was a woman. I still our time! I have to Five years later they’re those we want to help want to cross those for being a woman- you learn from it? don’t feel that way. admit—if I wouldn’t married and they have most are the people in streets to get there. It owned business is that SCOTT have met them at the kids, then their kids the back of the house. BORKUM Failing is not was the beginning of It’s easier to a lot of people who restaurant, I wouldn’t are in college. Karen, When we sit down with a pleasant experience. the whole gluten-free, come up with excuses work for you—there’s have met them at all. I don’t you love knowing the politicians and For me, I had two vegetarian, let’s-eat- why you can’t do an expectation, but remember the days as a people enjoy your want to work with them failures. First was clean thing—Southern something. “Oh, it’s a I think we live up to cocktail waitress in my cakes? When you see all and tell them how to purchasing Laurel and food is none of that. I male-driven industry.” it, that we’re more 20s—we’d have to wear the memories that have help these people, they not understanding thought, “They’ll still Well, it’s what you compassionate, our spandex dresses and been created around don’t want to listen. If at the time what it come. I eat biscuits; make it, and you’re an motherly instinct is in high heels and I did it your cakes? they would consider costs to transform a they’ll eat biscuits!” It individual. You’re not place to take care of happily because I knew KRASNE tip credit, which we’ve restaurant, not being was a miscalculation. a woman, you’re an people. Hopefully that In the last 15 that’s how I made my My customers think I’m part of brought up a million able to negotiate a Now I look at Instagram individual. The more “ filters through our years I’ve become much money. If I wanted to times … lease properly. Bad and Southern food is excuses you come up their family because our food business. more reclusive. I’m not the rage! It was wrong with—suck it up, do be a server, I could’ve a front person because SCOTT … but they’re timing. Through that is health oriented. We got a lot GAVRE It’s in our DNA place, wrong time. I the job, and make it worn a tuxedo shirt I’m not able to switch never going to do it! came Cucina. to be nurturing. It

had other restaurants happen. I’m tired of and black pants, but it of people who were sick. They’d hats comfortably. I’m SCOTT You have to “ might be a bit of a GAVRE Well, I needed to be at. If I people feeling entitled was quicker money and either front or back, learn. Sometimes it’s a tell me, 'I have this and this and softer kitchen. Maybe. the Restaurant were 28, it probably with reasons why they shorter shifts. So I did but don’t make me hard lesson. Association spends would still be there can’t function as well it, not thinking I was this—what should I eat?' SCOTT Well, not back in come out to the table BORKUM a lot of time in The second because I would’ve as somebody else. If degrading myself in —Su-Mei Yu the day for me! Maybe to say hello. It’s not my Sacramento with their one was replacing worked every shift. that’s the case, find any way. now. comfort zone.

98 SAN DIEGO MAGAZINE NOVEMBER 2018 NOVEMBER 2018 SDMAG.COM 99 YU My customers think my next move is going don’t necessarily want inexpensively, but English now. He works house in Point Loma, their lives. I’m also I’m part of their family to be. I’m teaming up them to immediately eat well if they don’t days for me and nights then he bought the really proud when because our food is with Tami Ratcliff, say, “I loved this dish feel like cooking. I’m at Best Western. He house next door, which people say, “Hey, aren’t health oriented. We who used to be at or that server”; I want the oldest one here! put three kids through he rents. Every day you the girl with the got a lot of people who Cafe Chloe, and we’re them to just say, “I I’ve been in business college. He bought a when he comes into waffle on your head?” were sick who wanted going to work on a really enjoyed being work, he’s in the SCOTT Everyone to come in. They’d tell couple projects. We’re at Cucina.” There’s most wonderful mood; remembers it! me, “I have this and simplifying. Food is nothing more to ask for. he brings everyone up. I’m proud that I was this and this—what about well-being, and KRASNE I spend a for me, I feel better able to keep the waffle should I eat?” If I lot of time being CREATIVE DIRECTION BY when I eat a certain house going so he was there, I’d make grateful that a little SYDNIE GOODWIN, STYLING way. That’s going to could do all that. All BY KRISTI BROOKS, HAIR something special for idea of mine is able be next—having those of us have that story, AND MAKEUP BY ELIZABETH them or recommend to raise a child and ROOT AND GERINE things on the menu. of employees who’ve something. I had a sustain a marriage CORONADO, ON LOCATION worked for us and AT LUCE LOFT WITH SET special relationship Food is a super-personal SCOTT For me, it’s and travel and go to gone on and bettered STYLING BY ERICA BODZIN. with my customer. “ creating the brand thing in our world. And I yoga and walk dogs— When I sold my “Deborah Scott.” The all this stuff I love. restaurant, people I don’t think we stop enough fact that when I walk I’ve never wanted to

saw would come hug to recognize the significance into a dining room, own tons and tons of me and say, “Where “ people are whispering restaurants, because of what we’re providing to have you been? We and wanting me to my life is so important want you to come our community. come over, or people to me. Every day I try back!” It’s like sending —Tracy Borkum are coming up to me to live the mantra a long time, but it’s your kids to college. at Costco. It’s creating of the name of my time for me to do You gotta cut the ties. that culture that isn’t company and what something else. I GAVRE I’ve gone into me, but it’s something that means to me. was very fortunate Tracy’s place in I helped create. I’m I’m going to use the to sell Saffron to a Kensington and Tracy, proud of the way it’s best ingredients and family that’s like my operator of many recognizable and that I’m going to charge family. They came years, she’s hostessing! it does have its mark for it—but I’m going and fixed my ceiling I’m like, “What are you in time. My most fun to deliver. I try to when it collapsed! They doing hostessing?” thing to do now is take have that permeate had more business these chefs up to the throughout my staff. BORKUM When I’m strength than I did. next level, make them I have a dozen and really, really desperate! It’s not the same, but shine, because I’ve had a half people who’ve GAVRE You’re always my face is Saffron. The my time in the sun. I been with me for over about two people imprint of the recipes still enjoy what I do 20 years. My front staff calling in sick from was created. It was and love my guests, has been there for over working the door. Last but I want to cultivate an important part of you’re right—you used but it’s an addiction we filled their souls 10 years. time I walked into the word “sick.” It’s a to provide that with who we are.” other people. That’s a my life. But Saffron SCOTT The cool thing Indigo Grill, there sickness that we have experience. There’s a real positive. focus for me now. can go on with these about what you do was Ms. Scott. I loved to keep going and BORKUM I’m proud of wonderful people. SCOTT It’s an intimate is that it comes it! I love seeing these going. being in this group GAVRE I’m proud exchange. In terms of through in so many women in their places, your brand and trailblazing our way I’m still here in my SCOTT If you’re going BORKUM It is! And restaurants. I see a and if I do, I know restaurants, what are in San Diego. All of us 26th year. I still love to have an addiction, Karen Krasne cake other people do. It’s we want to provide you most proud of? to get up and go in it’s not as bad as some individually have made part of the fun. it on all levels. Our every two to three days CRUZ That I still have a mark and created every day. I’m proud addictions. environments are in my restaurants. a pulse after all this businesses that others that I recognize my BORKUM Food is a really important That’s cool! I spend a lot of time being You’ve built empires, time! have tried to emulate. customers and that “ and many of you super-personal thing to all of us. The space I’m proud of Cucina, KRASNE I’m in people’s they’re following my SCOTT It’s a miracle. grateful that a little idea of have new projects in our world. And I also tells that story, especially at the time weddings, birthdays, career. I’m proud debuting soon. don’t think we stop and then our style CRUZ It is a miracle! we created it, and the anniversaries. I get the I’ve employed people mine is able to raise a child

Where do you get the enough to recognize of service is very juicy good stuff. That’s drive to keep going? Oh my god. Everything statement it made who’ve worked for me and sustain a marriage and the significance of personal. Then the we went through to that you can dine on really fulfilling. for 15 and 20 years. I “ SCOTT travel and go to yoga and walk It’s because what we’re providing food speaks for itself. open, how hard we a much-less-expensive YU I wanted to open have a server—this is we’re all type As. to our community. It It’s in our blood. It’s worked and thinking budget and still have a restaurant that the American dream— dogs—all this stuff I love. I’m sick because I’m sounds so spiritual hard to let it go. You about how much the same quality and teaches people about when I hired him —Karen Krasne always looking for new and ethereal, and get home at night harder it is now—now experience that we food without being he spoke very little things. obviously we’re not and go, “Wow, I had a I got a breather from weren’t used to back in their face. That English. He started BORKUM It’s the need thinking in terms full house. They were everything going on. then. When someone teaches people they working for me 18 to be creative. I think of that day-to-day, smiling and happy and I know exactly what leaves the restaurant, I could eat healthy years ago. Beautiful

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