Ryan grew up in Sonoma and in just a few short years has gone from working at a pizza joint to becoming chef de cuisine 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.
KARI SHAUGHNESSY, SOUS CHEF
Kari hails from Manchester by the Sea. A graduate of Boston College Kari got her start working for Joanna Chang at Flour Bakery in Boston, MA. She then went on to become the pastry chef at Marla Bakery here in San Francisco where she fell in love with California produce. From there, Kari went on to work for Melissa Perello at Frances, one of the Castro’s neighborhood gem. After taking 6 months to travel all around Europe, she came to work for us here at Sons & Daughters where she has climbed her way to sous chef. When not crushing it in the kitchen Kari can be found crushing it in life.
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.