An SFO Takeover in Paradise

Chef Seth Stowaway has worked under famed chefs Jordan Grosser, Brandon Jew, and Thomas Peña, among others. He opened Osito in December 2021 after fundraising through culinary pop-ups throughout the pandemic.

Known for offering guests a 100 percent live-fire dining experience, Osito was awarded its first Michelin star less than one year after opening, which it has since retained. Over this weekend guests at Waldorf Astoria Los Cabos Pedregal can indulge in Chef Stowaway’s elevated, fiery offerings while soaking up the sun on Cabo San Lucas’ most coveted parcel of land.

Chef David Yoshimura began his professional career as a cook in New York City, working at wd~50 for several years up until its closure. He has also worked abroad at many notable restaurants such as Kagurazaka Ishikawa, Nihonryori Ryugin, and Asador Etxebarri. After NYC, Chef David joined the team at Californios in the restaurant’s first year open and helped attain their first Michelin star within six months. David Yoshimura later passed his Certified Sommelier exam to expand his knowledge of wine and beverages.

Chef David began the journey of opening Nisei as a pop-up in the summer of 2020-2021. Nisei finally opened as a brick in Mortar in August of 2021, where Chef David has utilized his eclectic experience to bring the Bay Area a new approach to Japanese American food. In 2022, Chef David was also nominated for a James Beard Award for Emerging Chef, as well as one Michelin star. He was also awarded the Young Chef Award by Michelin the very same year. Now Chef David has retained his one Michelin star and sets his sights toward the future of Japanese American cuisine.

Brandon Jew is the Executive Chef and owner of Mister Jiu’s, a contemporary Chinese American restaurant in the heart of San Francisco Chinatown. Mister Jiu combines the Bay Area’s local, seasonal, and organic bounty with classic Chinese techniques and flavors. The restaurant celebrates its place in the historic neighborhood, working to evolve and define Chinese American cuisine in the Bay Area.

Brandon’s training spans from Bologna, Italy, to Shanghai, China, and many restaurants within the Bay Area. He considers Judy Rodgers (Zuni Café), Michael Tusk (Quince), and his grandma, Ying Ying, his most influential mentors. Brandon has appeared in the New York Times, Wall Street Journal, Mind of a Chef, Ugly Delicious, Taste the Nation, and Vice Munchies.

His honors at Mister Jiu’s include one Michelin star (6+ consecutive years), Bon Appetit #3 Restaurant on Hot 10 2017, SF Magazine Chef of the Year, and James Beard nomination for Best Chef West 2018, 2020, 2021, and winner for the honor in 2022. Brandon is the co-author of the book Mister Jiu’s in Chinatown, a 2022 winner of a James Beard Award in the Restaurant and Professional category.