Chef & Co-Owner
I've always been one to push my limits, so, of course, I loved the fine dining scene. I loved practicing new techniques, learning the anthropology behind food, and working the rush of a busy dinner service. Fine dining was a beautiful season of my life. Moving to San Fransico with the love of my life, working 17-hour days and flopping down, exhausted, next to my wonderful husband on an air mattress (we didn't have much furniture at the time) just to push even harder the next day. It was awesome.
But for me, it wasn't a sustainable lifestyle. I missed my family, missed community and we were growing up and starting to talk about starting a family of our own.So we built our resumes, and gained experience so one day we could open a spot, our spot, and make it everything we wanted.
Enter Grist. It's everything we've worked toward. We wanted to make a place that employees would be proud of, where guests can feel both relaxed and spoiled, and where Patrick and I (and our girl, Taylor) could pour our hearts into.