• SHARON NAHM

    Executive Chef,
    E&O Asian Kitchen

  • AMANDA BOWMAN

    General Manager,
    E&O Asian Kitchen

  • CLAUDIE NEWMAN

    Director of Catering,
    E&O Asian Kitchen

SHARON NAHM

Executive Chef,
E&O Asian Kitchen

Born in Korea and raised in California, Sharon’s first food memories include a noodle dish made with a rich, dark black bean sauce, delivered by bicycle to her childhood home. This piping hot bowl of noodles quickly became her comfort food, and is a dish she still craves. Sharon’s strong association with her cultural roots, and her professional experience create a dynamic cooking style that is a combination of informal know-how and well-honed skills.

While attending college, Sharon’s passion for food truly emerged. Cooking and baking became a reprieve from the stress of studying, leading to an eventual immersion into anything food-related – recipes, TV shows, cookbooks or restaurants.  After a friend suggested she create a living out of her culinary prowess, Sharon took notice and less than a year later, was enrolled in the California Culinary Academy. Arriving at the CCA without any professional experience created a fresh and exciting experience for the young chef, and she quickly developed a passion for the business.

While at CCA, Sharon did short stints as a pastry cook at Stars and as a line cook at Splendido, both located in San Francisco. After graduation, she realized her interest in both the sweet and savory aspects of cooking during her first industry job as a line cook at Lark Creek Steak House in Walnut Creek. Eight months later, she was promoted to pastry chef, and soon after, to sous chef. Seeking to diversify her experience in other cuisine styles, Sharon moved to the Executive Sous Chef post at Kuleto’s Italian Restaurant, where she worked for more than four years.

Immediately following her time at Kuleto’s, Sharon moved to E&O Trading Company to pursue her long-time love affair with Asian cuisine.  With so many different ingredients and flavors, her six years with the company has flown by.   While producing high quality dishes in great volume, she is also committed to the farm-to-table ethos. She loves her position and feels fortunate to work with a cuisine and staff that have become so dear to her.  Sharon is thrilled with the restaurant’s evolution to E&O Asian Kitchen.  To change and evolve is part of life and learning, in her opinion, and she is most certainly enjoying being part of the process.

AMANDA BOWMAN

General Manager,
E&O Asian Kitchen

Her hospitality career began in a Maryland restaurant and crab shack serving succulent steamed Chesapeake Bay Blue crabs. Lured by stories of the even more delicious Dungeness variety, Amanda moved west to pursue a Psychology degree at University of San Francisco.

Her true passion was realized shortly after college while teaching cooking and independent life skills to special education high school students. This deep love of food, people and education inspired Amanda to enroll in the California Culinary Academy. While continuing to sharpen her hospitality skills at various San Francisco restaurants, including E&O Trading Company, she completed an internship at the San Francisco Chronicle’s Food and Wine section and graduated from CCA in 2005.

After graduation, Amanda began working for San Francisco based Executive Chef Events. Embracing her new skill set she led hands-on, instruction based cooking parties and corporate team building events. She also managed the kitchen and customer service operations at their sister company, Wally’s Food Company, an organic meal delivery service.

Even while exploring careers in kitchen management and culinary instruction, Amanda continued to work at E&O and feed her passion for hospitality. Learning every facet of the restaurant, she worked as a server, server-trainer, bartender, event captain and floor manager before becoming the General Manager in 2010. After guiding the team through an extensive remodel and rebranding in 2012, Amanda oversees the daily operations of the new E&O Asian Kitchen while leading a staff (that feels more like family) of 65 employees. An exciting and challenging position, Amanda considers everyday a learning experience.

CLAUDIE NEWMAN

Director of Catering,
E&O Asian Kitchen

Claudie Newman’s broad knowledge of the dining world includes an impressive grasp of food, culture and travel with international reach that serves her well in her position as Director of Catering at E&O Asian Kitchen. A native of Johannesburg, South Africa, Claudie was initially drawn to hospitality because of her love of food. However, after spending time in the front of the house, Claudie realized her true passion was interacting with guests on a deeper level, and creating innovative events.

Claudie attended the Cape Peninsula University of Technology in South Africa where she earned her first hospitality degree and later moved to the U.S., where she graduated with a degree in Hotel Management from UNLV.  Claudie was a member of the opening team with the N9NE group at the Palms Casino in Las Vegas and had the opportunity to do events with multinational companies including Disney, Dreamworks, Playboy and MTV. Having managed events from 20 to 2,000 guests, Claudie understands that teamwork is crucial. She has learned to listen carefully to clients’ needs, focus on the details and then engage her colleagues to exceed customer expectations.

After moving to the San Francisco, Claudie joined the E&O team in 2006.  Since then, she has taken the event team to an all-time high, producing exceptional private events and earning a loyal guest following. As Director of Catering for E&O Asian Kitchen, she is responsible for sales and represents the restaurant both within the food and beverage community and with her guests.  As Vice President of the San Francisco Private Dining Venues Group, she is committed to perpetuating E&O Asian Kitchen’s great reputation and securing great events. With the recent renovation, Claudie is excited to take the completely transformed restaurant with a solid reputation to the next level.