Food of the Mission w/ Arnold Wong

Our guest this week is a chef, restaurant and two-time bar owner, a baker, a cheesemaker, and a beloved San Francisco native. Arnold Eric Wong has been a leading revolutionary in San Francisco culinary innovation for more than two decades. He studied at the California Culinary Academy, and after opening his first restaurant EOS Restaurant and Wine Bar in Cole Valley, Wong went on to be rated as one of five “Rising Star Chefs of the Year under 30” by the San Francisco Chronicle. In 2000, Wong opened his second and also very successful restaurant Bacar. Since then, he’s opened two excellent bars: The Treasury in one of San Francisco’s notable Beaux Arts skyscrapers in 2016, and The Beehive, a 60’s style cocktail bar that, according to him, “exudes modern Mad Men vibes.”

Wong’s culinary expertise extends beyond restaurants and bars to also bakeries and cheesemaking. In 1994, Wong founded a wholesale artisanal bakery called Raison D’etre. Starting in the deli of his family’s corner grocery store Ashbury Market, Wong and his brother Richard continued to cultivate the bakery into a South San Francisco facility that now delivers pastries to Peet’s Coffee and Tea nationwide as well as local independent markets and cafes. Likewise, Wong has invested himself in cheesemaking and founded Joyfull Bakery through his family business. Their products include parmesan cheese crisps that can be found in grocery stores like Whole Foods, Raley’s, Safeway, Andronico’s and more nationwide.

Arnold has received acclaim on both a national and international scale from reputable sources like The New York Times, USA Today, Wine Spectator and more. Nevertheless, he is a humble and kind man who is very family and community oriented. Throughout his work, Wong strives to maintain integrity and attention to detail in order to make his customers feel as if they are home.

Meet Arnold Eric Wong!