Eugene Bryan Aquino, but i like to use my middle name instead.
I'm a non practicing chef for about a year now. I've worked in some of the amazing restaurants in San Francisco, but decided to take a break due to personal injury.
I was trained by some of the incredible talents SF has, and will always cherish that and never forget the stuff i learned.
I'm here because of my passion to learn. Techinque is very important to me as well as being with people with the same sentiment.
I have been cooking for 20+ years, professionally for 2-3 years.
