Eat Like A Don

Try these alumni-owned and operated places in the Bay Area and beyond. Cheers!

 

San Francisco | North Bay | East Bay | Peninsula/South Bay | Beyond the Bay

San Francisco

Aoomboon Deasy and Motoe KuriyamaShe Serves Love

Aomboon Deasy MSOD ’08 runs K&J Orchards in Winters, California. She and her husband, Tim, grow stone fruits, apples, pears, pomegranates, citrus, and nuts. “I was born in Bangkok, and because of my Asian heritage, we also grow products such as Chinese dates and Makrut limes that you can’t always find in your local grocery store,” says Deasy, left, with employee Motoe Kuriyama. K&J produce has been sold at the Ferry Plaza Farmers Market for 25 years — and served in restaurants including the French Laundry. When she’s not in the orchard or at the market, Deasy works in finance for a Bay Area startup and is studying for a master’s degree in finance from Harvard.

 

Illustration of the North Bay, with wine and cheese

North Bay

Kate Bueler and Josh HarrisThey Serve Education

Kate Bueler ’00 MA ’12, of the local nonprofit ScholarMatch, and Josh Harris ’05, co-owner of Trick Dog and Bon Voyage, have joined to support a scholarship that will be awarded to a child of a hospitality employee in San Francisco each year through 2023. “As a graduate of the University of San Francisco, my personal values line up almost directly with those of the university, and it’s important to me that my personal values inform the values of my company,” says Harris.

 

Illustration of the East Bay, with beer and and waffles

East Bay

Igor LitvakHe Serves Digital Dumplings

Igor Litvak ’09 MS ’10 grew up in the Richmond, near his mother’s restaurant, Red Tavern, which serves Russian favorites like dumplings and beef stroganoff. After graduating from USF, Litvak left for New York City and a career on Wall Street. When his mother passed away unexpectedly in 2017, he offered to help run the restaurant — from 3,000 miles away. Along with his mother’s business partner, Dina Schpak, he spends several hours a week marketing the restaurant and building its social media presence for a new, younger clientele. “It’s the best Russian food I’ve had anywhere,” he says. “My mom was the manager. After she died, I felt that I didn’t want to let all of my mom’s hard work go into the ether. In memory of my mom, I wanted to give it the old college try.”

 

Illustration of the South Bay, with burger and fries

Peninsula/South Bay

Beyond the Bay

Still hungry?

If we missed you, please let us know at usfnews@usfca.edu. We will be happy to add you to the list!