When we say we serve family-style cuisine, we’re not just talking about our portions. It takes a family to cook the way we do. All the complex-yet-effortless everyday stuff that’s part of being a family is what goes into our food.
Born in Da Lat, Vietnam in 1962, Charles Phan and his family—parents and five siblings—left Vietnam after the war ended in 1975 and relocated to Guam. It was from Guam that the Phans moved to San Francisco in 1977. Being of Chinese descent, the Phans settled in Chinatown. Charles went to Mission High followed, by University of California, Berkeley where, with his parent’s prodding, he studied architecture.
Nonetheless, Charles always had a passion for food. Once in the United States, both of Charles’ parents held two jobs, so it became Charles' role to cook for the family - ten in all, including his aunt and uncle. His personal flavor profiles stemmed from his mother's cooking. Speaking fluent French, Mrs. Phan's cooking knew no boundaries. Her French/Vietnamese cooking style consistently elevated simple Vietnamese peasant food to new levels. When time allowed, it wasn’t unusual for her to make a simple spring roll numerous times, changing the sauce ever so slightly, perfecting the recipe for dinner. Charles followed her lead. Along with Vietnamese favorites, Charles was charmed by the American traditions, creating elaborate Thanksgiving and Christmas holiday feasts.
Throughout high school, Charles bussed tables at The Coachman (an English pub owned by the Scott's Seafood proprietors), Mumm’s and Cafe Royale. As he became intrigued with cooking, Charles took notice of some of the more avant-garde Bay Area restaurants of the time. He credits Chez Panisse and Zuni Café for heavily influencing his food philosophy.
After college, Phan took over the family garment business. While designing clothing for his clothing store in Berkeley he stumbled over an opportunity to work in the software business and soon got drawn into the early 1990's Silicon Valley whirlwind. With an opportunity to continue selling software in Hong Kong, Charles opted to stay with his family in the Bay Area and attempted to open a small creperie in a Tenderloin hotel. When the owner found out the crepes were to be Vietnamese the deal was off so Charles and his family set out to open The Slanted Door.
Tapping his design background, Charles’ vision for the original restaurant was to create a stylish ambiance for traditional Vietnamese cooking. He wanted an ingredient-driven menu that changed often and relied heavily on California eating savvy. Phan knew there was nothing in San Francisco that combined all of these elements within the Vietnamese category. He commented at the time that, “Many of my staff thought I was crazy. I refused to cut any corners, use any bottled sauces or the typical Vietnamese crutch, MSG.”
Phan proved through the phenomenal success with the original Slanted Door Restaurant that combining the Bay Area’s sensibility for fresh ingredients with Vietnamese time-honored cooking techniques is a perfect marriage. More than fifteen years later, he continues to prove that showcasing farm-fresh, locally sourced products and preparing everything from scratch has put The Slanted Door on the cutting edge of Vietnamese cuisine.
Michelle Mah was born in Seoul, Korea. She came to the United States when she was three years old. She grew up in the suburbs of San Dimas, California, attended the University of California, San Diego and went to Revelle College. She got the first taste of restaurant kitchen life at Café Japengo in La Jolla.
Mah moved to San Francisco and attended the California Culinary Academy. She worked at Moose’s with both chefs Brian Whitmer and Jason Miller. She moved on to JohnFrank with Lance Velasquez and then Jianna’s with Mark Valiani and Mike Yakura. She was then introduced to Paul Arenstam and became his Sous Chef at the Grand Café and honed her skills in French Brasserie cuisine. Afterwards, she made a leap into another continent and became Executive Chef at Ponzu Restaurant, cooking Pan-Asian cuisine, where she was chosen as one of 2006 Rising Star Chefs by the San Francisco Chronicle. She then became Executive Chef for Midi, a Joie De Vivre property restaurant in San Francisco, where she returned to the influences of France and cooked California French inspired dishes.
In 2011, Mah joined Charles Phan’s Slanted Door Group to head up Wo Hing’s General Store, a Southern Chinese street food inspired restaurant. In 2012, she transferred over to The Slanted Door, where she heads the kitchen.
Prior to becoming the Wine Director for the Slanted Door and our group of sister restaurants, Chaylee Priete served a lot of wine.
She came into the wine world unintentionally while putting herself through college. Originally from Cape Cod, she has worked in restaurants all her life. It was by chance that while in school she ended up at what was then the only wine bar in Atlanta, Georgia. One muggy southern night late into wine tasting, her boss and friend told her she had a good nose and promptly took her under his tutelage. Since then, she has done everything from running retail wine shops, to startup wine bars, both cooking and running the wine program. From 2001 to 2007, she was the Wine Director at Greens Restaurant, where her wine list garnered a number of awards.
Apart from her enjoyment of working on the floor and talking to customers about wines she loves, Chaylee likes to spend time in the vineyards of the world, seeing winemakers in their natural habitat, pilfering rocks, and learning about the unique terroirs of the world.
Erik Adkins has been bartending in San Francisco since 1993. He is responsible for the bar program at the Slanted Door and for designing, opening, and managing multiple bars including Hard water and The Coachman. He has also designed the bar program at Flora in Oakland.
With cocktails appearing in several national magazines and newspapers, Erik’s bar menus reflect an eye for detail and execution that defines craft cocktails and respect for ingredients and responsible agriculture that is the San Francisco Bay Area.
Erik likes to show case spirits and cocktails that demonstrate a link to agriculture and to a specific place and time in history. He is grateful to be bartending at a time when there are so many passionate and talented people involved in the resurgence of the American cocktail.
Leslie Peng is a Northern California native who grew up in Davis amongst the beautiful backdrop of farmlands. She moved to the Bay Area to attend university, and fell in love with the wide diversity of new cuisines she tasted in Berkeley. She began working as a prep cook, determined to become a part of the fascinating world of restaurant, and gradually progressed through the cooking ranks.
Eventually she found she could dovetail her passion for sweets and background in science in the field of pastry. She attended Western Culinary Academy in Portland, Oregon to study pastry, and after her graduation she returned to the Bay Area to work at The Ritz-Carlton San Francisco where she deepened her love and technique for French pastry. Under the tutelage of Christopher Lee and Samin Nosrat in Berkeley, she adopted the mantras that still shape her cooking today—the elevation of beautiful locally sourced, sustainable produce, and honoring the ancient tradition of cooking with love, care, and respect.
In 2012, she returned to the Sacramento area where she was the Executive Sous Chef for the innovative tasting menu concept restaurant The Kitchen Restaurant, an experience that modernized and refined her cooking voice.
In the spring of 2014, she returned to San Francisco, joining the Slanted Door family, as their Executive Pastry Chef.
The Slanted Door / 1 Ferry Building #3 / San Francisco, CA 94111 / (415) 861-8032
Photography by Aya Brackett