Chef Brandon Jew of Bar Agricole - Biography

San Francisco, CA

May 2013

Brandon Jew’s childhood was flavored by trips to San Francisco's Chinatown markets and time spent in the kitchen with his Chinese grandmother. This formative introduction to food had a lasting influence on Jew. After high school undertook a series of kitchen jobs while completing his biology degree at the University of California, Irvine. Post graduation he decided to fully immerse himself in the gastronomic world and spent the next ten months traveling in Northern Italy, where he staged at Ristorante la Pernice e la Gallina in Bologna. Jew’s time in Italy exposed him to a cultural pride and culinary integrity that echoed his own upbringing.

Upon his return to San Francisco, Jew stepped into the kitchen of Zuni Café, working a year and a half for Chef Judy Rodgers. Following Zuni, Jew spent two years honing his butchery skills at Quince with Chef Michael Tusk. Looking to explore his Chinese cultural roots, he next traveled to Shanghai to cook at the Museum of Modern Art for eight months. Back in the Bay Area he applied his varied experiences at Pizetta 211, Bar Jules, Camino, and Adesso. In 2010 Jew signed on as opening chef of Bar Agricole, where he has been wowing diners with his fresh combinations of authentic, seasonal Californian flavors, and his masterful technique ever since.