• SHARON NAHM

    Executive Chef,
    E&O Kitchen and Bar

  • JOYA YRUEL

    Director of Private Events and Sales,
    E&O Kitchen and Bar

  • Akop Paronyan

    General Manager,
    E&O Kitchen and Bar

SHARON NAHM

Executive Chef,
E&O Kitchen and Bar

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 Kitchen and Bar. To change and evolve is part of life and learning, in her opinion, and she is most certainly enjoying being part of the process.

JOYA YRUEL

Director of Private Events and Sales,
E&O Kitchen and Bar

Coming Soon.

Akop Paronyan

General Manager,
E&O Kitchen and Bar

With over 17 years in the hospitality industry, Akop Paronyan brings a wealth of experience to the team at E&O Kitchen and Bar.

Paronyan began his career in Salt Lake City working at various restaurants while he attended Southern Utah University. In 2005 he moved West to sunny San Diego where he worked with local restaurants planning and executing events as well as consulting for hospitality groups such as Azul on their food & beverage programs. After helping open the Ivy Hotel and managing the Quarter Kitchen restaurant, his last stop in San Diego was the Se San Diego Hotel (now Palomar) where he was the Director of Food & Beverage, responsible for overseeing their restaurant, bar, lounge, all banquet events and room service. In addition to oversight of all F&B, Paronyan was responsible for collaborating on marketing and press materials and providing staff with service and etiquette training.

In 2010 Paronyan moved to the Bay Area where he has worked as the GM of Michelin Starred restaurants such as The Fifth Floor and Atelier Crenn. He has also consulted for the W Hotel on their existing food and beverage operations and created new service standards and training programs for all newly hired staff and managers in training. Most recently his dedication to high levels of guest service led him to global brand, Nespresso where he was a Training Manager on a national level, responsible for opening the San Francisco Flagship and training management team members across the United States.

His extensive background in upscale service operations, coupled with excellent communication skills and a diverse management background will serve him well in his new role as General Manager. Paronyan is excited to join the team at E&O and continue to grow their reputation for warm and impeccable service.