Timofei
Bar Manager
Timofei has been bartending in San Francisco for over a decade, specializing in unique ingredients and creative techniques while running craft cocktail programs like 25 Lusk and Burritt Room. Before making his name in the beverage industry, Timofei spent a decade in the back of the house eventually learning leadership and culinary techniques at some some of the best Michelin Stared restaurants in Chicago and San Francisco. Timofei started his culinary journey even before that, as he spent his childhood living on the farm in former Soviet Union, where his grandfather and him grew all of the food that the family ate for the entire year. That was when he developed love for sustainable farming, seasonality. , and the respect for fresh ingredients. In 2021, He opened Bar Iris with Ilya Romanov, eventually Timofei took over as the bar manager after Ilya’s tragic passing.
David Yoshimura
Chef/Owner
Chef David Yoshimura began his professional career as a cook in New York City, working at wd~50 for several years up until its closure. He has also staged abroad at many notable restaurants such as Kagurazaka Ishikawa, Nihonryori Ryugin, and Asador Etxebarri. After NYC, Chef David joined the team at Californios in the restaurant's first year open and helped attain their first Michelin star within six months. With the help of his team at Californios, David Yoshimura later passed his Certified Sommelier exam to expand his knowledge of wine and beverages. Upon leaving the now two Michelin star restaurant Californios, David has focused his goals on opening this restaurant with his eclectic experience to bring the Bay Area a new approach to Japanese-American food.
Timofei
Joel
Andres
Ethan
Anna
Nicholas
Joshua
Alex
Candice
Garrick
Calvin
Ilya