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State of the Bay

City Visions: What's it take to run a restaurant?


San Francisco is home to more restaurants per person than any other major U.S. city. The city boasts 55 Michelin-starred restaurants, and its chefs are often celebrities. What does it take to run a restaurant? Join us for a behind the scenes look at the joys and challenges of being a chef and restauranteur.


Charles Bililies, chef, owner and founder of Souvla, a local chain of fine casual Greek restaurants. Prior to founding Souvla, Charles worked with Thomas Keller at the French Laundry and Michael Mina at RN74.

Carrie Blease, of Michelin-starred restaurant, Lord Stanley, named one of Bon Appetit's 10 Best New Restaurants in 2016. Together with her husband Rupert Blease, Carrie founded and owns Lord Stanley. She  met Rupert while working at the English restaurant Le Manoir aux  Quat'saisons and later, Carrie worked at Blue Hill and Rupert was at Per Se, both in New York City. 

Gwyneth Borden, Executive Director of the Golden Gate Restaurant Association, a group founded by local restauranters in 1936 to advocate for the needs and interests of the restaurant industry.