HauteCUISINE
BY STEPH KEAY
PROFILE
Chef David Nayfeld of Che Fico
PUTTING IT ALL ON THE TABLE RAZOR-THIN PROFIT MARGINS. SKY-HIGH RENTS. SURVIVING AS A RESTAURATEUR
I spoke to several local chefs about what happened when they were ordered to shel-
is no easy feat in San Francisco, even during a typical year. Adding a global pandemic
ter in place, how the pandemic has highlighted long-simmering issues in the uniquely
to the mix is a recipe for disaster. Experts have predicted up to 50 percent of San Fran-
vulnerable restaurant industry, and what the future of dining might look like—for better
cisco’s restaurants could close permanently following the pandemic.
or for worse.
“Our mission has always been to provide an exquisite dining experience to everyone. We have done some incredibly creative, innovative things, including bento boxes, fresh barbeque on the weekends, and sweets for pick-up and delivery.” – Chef Claude Le Tohic of ONE65 38
PHOTO CREDIT: ©CHRISTOPHER MICHEL
Three Bay Area chefs speak candidly about the issues they’re facing during shelter-in-place. The one thing they all agree on: the future of dining is in our hands.
