Josh Thomsen knew from a young age that he wanted to be a chef and credits his late father, Jerry, for sparking his culinary interest. His dad would put in a long day as a stockbroker, come home, go to the market, and then cook up a storm — making a mess, using every pot in the house, and turning out a delicious dinner.
Chef owners Paul Arenstam and Charlene Reis have a slow food sensibility in a take-out business better known for fast food. That’s because the culinary couple (partners in life too) come with stellar cooking credentials: She’s an-ex Chez Panisse pastry chef, he did stints at upscale L.A. joints before landing at San Francisco’s acclaimed Rubicon. A decade ago Arenstam opened his own restaurant, Belon, in the city.