Chef Brian Shulse is a Northern California native whose love of food began at an early age eating fresh produce, eggs, goat’s milk, and cheese from his father’s gardens and farms first in Sonoma County, then Nevada County. He earned his Bachelor’s degree in English Literature at UC Santa Cruz and moved on to attend The Culinary Institute of America in Hyde Park, New York. Upon graduation, he was a manager for Wyndham Hotels, then moved on to work under Executive Chef Joyce Goldstein at the Wine Spectator at Greystone in St. Helena, CA. His favorite journeys include memorable meals in China, Thailand, Mexico City, Chicago, New York, Philadelphia, Cape Cod, Boston, and the greater Bay Area.
The Bistro 10UN front-of-the-house and operations are managed by Elliot Savio, who has worked in the wine business for many years and at plenty of catering companies in the Silicone Valley.
Bistro 10UN will give students from the school's two culinary-specific degree programs (Associate of Science in Culinary Arts and Bachelor of Science in Culinary Management) a place to showcase their culinary talents. The food is steeped in Americana while incorporating ingredients and techniques from around the world. Working in the restaurant, students will gain valuable experience that only working in a hands-on environment can provide. All gratuities are donated to The Art Institute of California - San Francisco Culinary Student Scholarship Fund, which provides financial assistance and educational dining out experiences for our students. We appreciate your generosity.
*Photos and plating of food are subject to change during the quarter* Photos Taken by photography students Mel Kurutz and Emma Daugherty.