Born in Korea and raised in California, Sharon’s first food memories included 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 – whether 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.
General Manager, E&O Asian Kitchen
After beginning her culinary career in Maryland serving steamed Chesapeake Bay Blue crabs to friends and family, Amanda relocated to San Francisco to pursue a Psychology degree from USF. This led to a job teaching home economics to special education students and that’s when she realized that her true passion was for teaching and cooking. While working as a server at various San Francisco restaurants, she graduated from the California Culinary Academy.
While doing an internship for the San Francisco Chronicle’s Food and Wine section, Amanda began leading cooking parties and team building events for Executive Chef Events. She also managed the kitchen at Wally’s Food Company, an organic meal delivery service. In 2004, she joined the staff at E&O Trading Company.
She worked as a server and a server-trainer before becoming the General Manager in 2010, enjoying the supportive environment and learning every facet of the restaurant. As General Manager of the new E&O Asian Kitchen, Amanda oversees the daily operations of the restaurant while leading a staff of more than 50 employees. An exciting and challenging position, Amanda considers everyday a learning experience.
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 gained 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.