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Based on his childhood memories of the feelings and flavors of Thailand
and of spending many a day at his mother’s side helping her in her
restaurant, Sean developed a keen interest in the development of tempting
combinations of exotic flavors and spices mixed with the freshest
of local ingredients, always with an emphasis on unique taste.
Born in Thailand, Sean vividly recalls his first tastes of fish, crab,
octopus and lobster and the exotic vegetables and herbs bought fresh
at local markets.
Thusly inspired, after graduating from the respected Thammasat University
in Bangkok and spending some time in the television industry, Sean
opened his first restaurant, Bann Sida.
Thoroughly imbued by his success with Bann Sida, Sean found the confidence
to move to America with the intent of opening his dream restaurant
here. When Sean first arrived he worked at several jobs while learning
the quite different intricacies of the restaurant business in America.
In 2002, with the help of his partner Peter Goss, he opened his dream
restaurant in San Francisco called Tangerine.
The premise of Tangerine is to introduce new and imaginative creations
in Pacific Rim cuisine. Sean’s goal has been to provide fresh, appetizing,
creative comfort food in a relaxed, friendly and soothing atmosphere.
Tangerine is a testament to his success.
One of the secrets of Sean’s achievement is his reputation for giving
his customers wonderful fare in ample portions at reasonable prices.
His customers never walk away hungry nor with an empty wallet. Another
is the beautiful presentation of his dishes. Sean’s philosophy is
his customers should enjoy the arrival of their selected dish as well
as the dish itself. Customers saying “Wow!” when their food arrives
is proof of his commitment to excellence.
Tangerine is now regarded by many as one of the best restaurants in
San Francisco. Sean is a pioneer who mastered a distinctive style,
which brought his cooking to the forefront of contemporary gastronomy.
As testimony to his success, in a city where restaurants come and
go seemingly overnight, Tangerine is now in it’s 3rd year of operation
at the corner of 16th and Sanchez streets.
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