Sharon Nahm of E&O Asian Kitchen
By: Tyler Gosnell
San Francisco Travel and SF Chefs have sought out the inspirations, recipes and meditations of some of this city’s finest chefs. Find out where chefs eat late night, get a great recipe or learn about what makes San Francisco cuisine utterly unique. We’ll be featuring this series throughout Dine About Town June 1-15. See who’s participating at dineabouttown.com.
This week we had the pleasure of sitting down with E&O Asian Kitchen's Executive Chef Sharon Nahm, who talks to us about her favorite late night eats, her culinary inspiration, farmers markets and some of her favorite styles of food. Chef Sharon is the one responsible for revitalizing E&O's menu while creating a wonderful dining experience. E&O Asian Kitchen is a must for all foodies in San Francisco!
What are your recommendations for the best, late night eats in San Francisco?
What inspired you to become a chef?
I love food...period. It allows me to be hands on with what I love all the time. What more could I ask for?
How does San Francisco influence you as a chef?
So much is accessible to us here and because a lot of care is put into how it's grown or sourced, it makes you take consideration into what you do with it next. The best dishes have sometimes come from keeping it simple and highlighting an ingredient or ingredients at its peak.
What are your recommendations for sourcing Bay Area ingredients?
Farmers markets. It's the best way to get your hands on what's available right there and then.
What is your favorite food or style and why?
I really enjoy the concept of street food. It's usually simple in appearance and anything but in flavor. Every culture has their version and it embodies the soul of the region or country that it represents.
Born in Korea and raised in California, Sharon Nahm has always had fond memories of food. After being told that she should pursue her passion for food, she enrolled in the California Culinary Academy with no formal culinary training. After graduation, she raised through the ranks of Lark Creek Steak House in Walnut Creek until she reached sous chef. Looking to diversify her culinary experience she then went to work at Kuleto's Italian Restaurant for more than four years. Immediately after Kuleto's, she relocated to E&O where she has thrived for more than 6 years. At E&O she has established a farm-to-table ethos that provides diners with the best quality food possible. The unique Asian style menu really puts Chef Sharon in her comfort zone and is one restaurant that should not be missed.
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