Flying Free

by: CARY WONG

Flying Free

Statebird Provisions’ Chefs Brioza and Krasinski

We started to increase our love for cuisines in other (French) regions,” he says. “I wanted to decode cooking and I felt like that’s where the code or the philosophy lives, in French cooking. I felt like I cracked the code of food in the world and through that, I was able to kind of look through Italian, Spanish, and Asian cookery as well.

It could be argued that open-mindedness is one of San Francisco’s hallmark characteristics. From the hippie movement to the gay rights movement and on, the city has welcomed countless new ideas. The Bay Area is also incredibly multiethnic and very diverse. As a result, it should surprise no one that the same acceptance also applies to the culinary scene.

That influence has been a crucial part to the story of Chefs Brioza and Krasinski, and their restaurant Statebird Provisions.

Both San Franciscan natives, Chefs Stuart Brioza and Nicole Krasinski took winded paths to where they are. Chef Brioza graduated from Culinary Institute of America in New York while Chef Krasinski was trained in pastry and baking at the Red Hen Bakery in Chicago.

They met as students, and in the year 2000 moved to northern Michigan to work together. As the couple finished their stints, they travelled the world to learn more about different food cultures and techniques. That path took them all over Europe and Asia. However, it was in France that something really awakened in Chef Brioza.

They tried out all kinds of restaurants and stores across the country – haute cuisine restaurants with Michelin Stars, neighborhood bistros, beloved bakeries, local charcuteries, acclaimed chocolateries and more – in Paris, in Lyon, as well those in different areas.

We started to increase our love for cuisines in other (French) regions,” he says. “I wanted to decode cooking and I felt like that's where the code or the philosophy lives - in French cooking… I felt like I cracked the code of food in the world and through that I was able to kind of look through Italian, Spanish and Asian cuisine as well.

After returning to San Francisco, they worked together again at Rubicon as the executive chef and pastry chef respectively. During that time, the idea of opening their own restaurant started percolating. Finally, they took the step of doing just that in 2012.

Their ideal restaurant was one that presented the soul of cooking through the lens of everyday people and a place where they can explore cooking around the world. And that led them to the great idea of using dim-sum carts and trays to serve the food.

This format provided a number of advantages. The most important was that it offered opportunities to cook with freedom and flexibility. They could afford to go wild and create food that is on the edge without worrying about a pre-set menu or the portion size. Whether the dish uses offal or mixes unique flavor profiles, guests can try them in small bites without being intimidated.

Read more at: https://issuu.com/rareluxuryliving/docs/troora_san_francisco_2021_pages/104

As their culinary footprint grew to include three restaurants, they felt that their roles have evolved to one that help create chefs and inspire the younger generation. They strive to create a positive environment to help the incredible people grow in their career and personal lives. The events of the past year helped push that process along further.