A native of Soldotna, Alaska, Alex “started cooking to avoid college,” he admits, and immediately fell in love with the intensity and passion of the business. After attending Le Cordon Bleu in Portland, Oregon and working under Jason French at Ned Ludd, Alex left the Pacific Northwest for San Francisco where he landed at Sons & Daughters.
After 5 years, a few promotions and a short stint in Texas, Alex is now Sons & Daughters Chef de Cuisine. He was previously the chef at Austin’s Salt & Time Butcher Shop & Salumeria. He and his wife Jen Jackson, a fellow chef who most recently was sous chef at Octavia, recently welcomed his first child.
RYAN RAAKA, SOUS CHEF
Ryan grew up in Sonoma and in just a few short years has gone from working at a pizza joint to becoming sous chef at Sons & Daughters. On-the-job training has worked wonders for this Padres fan, who has cooked up and down California’s coast.
A San Francisco resident for about 9 years, Ryan has been with Sons & Daughters since 2015. He was previously sous chef at AQ and executive chef at The Hall’s Graze. In his spare time, you can probably find him watching baseball, most likely cheering for his beloved Padres.
ROBERT HAC, PASTRY CHEF
Born and raised in San Francisco, Robert came from a food centric family where everyone in the household – mother, father, aunts, uncles, grandparents, you name it – cooked.
A graduate of the California Culinary Academy, Robert started his career with Scott Howard and was previously the Chef Patissier at AQ in San Francisco. He has also worked at Keiko a Nob Hill and Perbacco. Robert joined Sons & Daughters in March 2017.
LORRAINE CASTILLO, SOMMELIER
Lorraine Castillo grew up in Southern California and fell in love with food and wine after a Study abroad program in Florence, Italy. She has been a part of the San Francisco wine industry for over ten years, most recently holding the position of wine director at Perbacco in San Francisco’s financial district.
JULIANNA YANG, FRONT OF HOUSE MANAGER
Julianna is a people person, and sort of just landed in the restaurant business. After helping at friend’s restaurants in the central coast while studying theater in Santa Barbara, Julianna moved back to her hometown of San Francisco and landed a server gig at The Square Bar & Kitchen, Sons & Daughters’ former sister restaurant.
She joined Sons & Daughters as a back waiter before working her way up to front of house manager. Her liberal arts background has had a huge impact on her work in the restaurant world. “I never intended to be in the industry, but it reminded me of my theatre background,” she says.