When Ross Wunderlich’s friend and fellow chef, Liza Shaw introduced him to some food lovers at The Outside Lands Music and Arts Festival, little did he know that it would lead to a long-term leadership role at Greek restaurant chain, Souvla. Back then the company owned one location in Hayes Valley and was a relatively small operation, but fast-forward six years and four more openings and it’s now the go-to Greek casual dining restaurant in the Bay Area. “I instantly believed in it”, says Ross “The food was great, the culture was amazing and I loved everything about it”.

Ross, a trained chef, worked hard to arrive where he is today. As a child he was captivated by music and skateboarding. The latter offered an exhilarating escape from daily life and a freedom of expression which would underpin his future career. “Working on new skateboarding tricks was like putting the building blocks of a gigantic puzzle together. It’s like cooking in that respect.”

He started work as a server and enjoyed the fast-paced nature of it. A subsequent job as a busser kick-started his love of cooking. “I remember thinking how cool the kitchen was”, says Ross. “They were smoking and butchering meat and the whole thing was awesome. I asked the chef if I could try. He said no.”

That early knock-back fuelled Ross’ desire to learn more. “I went home and spoke to my mom about culinary school. Once I started at Cordon Bleu I was suddenly exposed to a whole new world of food. It was a big deal as I’d grown up Kosher. It was another world and another culture.”

Ross then jumped straight into an internship at A16, a well-known restaurant in San Francisco.

“The experience was mind-blowing. I started as a pastry intern and moved on to work in the savory section, then became a sous chef. I was there for 4 years and it was great. I got to travel all over the world. I made lifelong friends, including the executive chef Liza Shaw.”

Ross then took up a role at Bar Tartine, joining at a time when the restaurant was experiencing massive press and first-class reviews. “It was exciting. We did everything in house, we even made the cheese in house. We experimented a lot. It was probably the most important place I worked at in my early career.”

Roles at other restaurants followed, before he caught up with his long-time friend Liza again when they started working together at Merigan Sub Shop.

“Liza asked me to help her out at The Outside Lands Music and Arts Festival and she introduced me to Tony and Charles.”

At that time, Charles Bililies with his partner Tony Cervone had just started a unique Greek-inspired restaurant called Souvla. It blended a counter-service format with a simple, efficient, and affordable menu. Ross was inspired by the concept and immediately took his wife there. They loved it.

At the time, my wife was pregnant, explains Ross. “I remember thinking; how can I stay in this world of food — with it’s long hours and crazy work patterns — but also be there for my wife and child?” A managerial role at Souvla allowed him the perfect work/life balance.

Now he heads up operations across all five locations, working closely with the staff to ensure they are happy and standards are met. “Consistency is important. A chicken salad for example needs to taste and look the same every time it is served”, explains Ross.

“Maintenance is also a big part of my role” he says. ‘Making sure everything is working in the kitchens.” Souvla has recently adopted Phenium as a food safety solution across all their locations. “It’s been a great help. I am alerted to anything before it becomes a problem,” explains Ross.

A recent partnership with Delta Airlines has highlighted Souvla’s commitment to food safety. “We get audited by a third party, so we need to make sure all of our systems and processes are in place and working effectively. With Phenium I can see a problem before it happens so I can get in front of it.”

For Souvla, the fast-fine approach to dining has allowed the company to expand the delivery aspect of their business during the pandemic.

The company has also been committed to supporting their employees. “Staff retention is important to us,” explains Ross. “During lockdown, we continued paying everyone.”

As you might expect, Ross is a man of inexhaustible energy. When he’s not working, Ross can be found practicing with his band in a studio he hires in West Oakland. He also carves out time to spend with his son, Paxton, who loves nothing more than making an omelette with his Dad. And when your Dad has worked in some of San Francisco’s greatest restaurants, who can blame him?

“From a young age I knew I wanted to work in hotels, I guess it tapped into something deeper within me.” explains Michael Pace, who, for the past 30 years has lived and worked all over the world, from the stunning Sardinian hills in the Mediterranean to the glamorous streets of London’s Mayfair. Michael’s passion for delivering the very best service has made him a star of the hospitality sector. “I’ve worked for amazing brands, where you are tasting the purest honey of hospitality”, he muses.

His current role, as general manager at InterContinental Mark Hopkins, one of San Francisco’s most illustrious hotels, is a prime example of his commitment to superior hospitality.

Michael Pace, General Manager, InterContinental Mark Hopkins

Growing up in Malta with a German mother and a Maltese father, Michael knew he was destined to travel. “I had this idea that I would work around Europe and end up in Malta running my own hotel”, explains Michael.

Growing up in Malta with a German mother and a Maltese father, Michael knew he was destined to travel. “I had this idea that I would work around Europe and end up in Malta running my own hotel”, explains Michael.

Starting out

Michael studied in England, then went on to work at the Grosvenor House Hotel in London where he learnt the trade from some of the best. A stint in Sardinia followed where Michael taught himself Italian, before assisting in the launch of Disneyland Paris resort in 1991.

“In Paris I met my future wife”, beams Michael. “We decided to move to Malta. I had the opportunity to be general manager in a local hotel and it felt like the right place to settle down”

But before long, Michael and his wife contemplated a move to the US. I had changed, and realized that there was something more for me, in my career.”, he explains.

Move to the US

In 1996 he headed over to San Francisco to work in sales at the Mark Hopkins hotel and instantly fell in love with it.
“The hotel has a real legacy, it was built in 1926 and is full of history”, says Michael. “The uniqueness of the hotel is evident by the people that work there. Never before have I encountered a team with such passion for the work they do”.

Michael’s career led him to other high-profile roles, including positions at Kimpton Hotels, W Hotels and other well-known hospitality groups.

Returning to InterContinental Mark Hopkins

The story of how, 22 years later, he came back to the hotel that kick-started his US career is compelling: “There is a man called Enrique who polishes our silver, he does it with such pride,’’ explains Michael. “On the day I started at Mark Hopkins in 1996 I went down to the basement and met Enrique. Years later when I came back as GM, in 2018, I did my ‘rounds’ of the hotel to meet and greet people. Enrique was there in the basement, all those years later, polishing the silver. He said ‘welcome back Michael!’ and it warmed my heart. He remembered me, just as I remembered him. That moment encapsulated everything that’s so special about the hotel”.

Besides his obvious passion for managing people and building strong teams, Michael has a desire to push the boundaries. He is entrepreneurial in his approach to hospitality, always championing new technology and ways of working, He also cares passionately about the environment.

New initiatives

“In 2002, whilst working in leadership roles at Kimpton Hotels, I led the creation of the Earthcare programme. It was a way of giving back.” he says. “Anything that could be re-used such as linens and furniture I arranged to be taken to transitional housing for the local community. From there I started looking at eco paints and other ways to help the environment.”

Michael talks about Phenium as an extension of this passion for sustainability. “We have the sensors installed in the restaurant and all our main walk-in fridges and freezers. We want to show the rest of the hotel group how amazing this technology is.”

He also talks of the multiple benefits that Phenium brings on a daily basis.

“Often adopting new technology can be hard, but Phenium is really simple to use. We are benefitting from the instant positive effects of installing it. It saves us time, money and lets our staff focus on other, important aspects of running the kitchens.”

When he’s not working, his home in Novato offers a retreat away from busy city life. “In my spare time I love gardening. I have created an outdoor space that reminds me of Malta with olive trees and cypress trees”, says Michael. “My next goal is to cultivate more plants that are native to the area.”

There is a feeling that Michael’s raison d’etre will always be about positive change — whether it’s making an impact on the environment or on the teams he works with. And, here at Phenium, we’re excited to see where it takes him.

It’s been a busy year for Hans Mogensen, co-owner of Boathouse, an Asian-inspired restaurant chain with locations in California and Nevada. Not only has his business had to adapt to the unsettling impact of the pandemic, but it’s also moved fast — adopting clever new technologies, reacting to supply chain issues and always challenging the status quo. “It’s been an experience, but we’ve come out stronger, explains Hans. “People will always want great food and great service”.

The beginning

Hans grew up appreciating quality produce, heritage flavours and fresh ingredients, spending his childhood on a small dairy farm in Denmark. He talks about food in a charming and passionate way: “It was a rural upbringing. We caught fish and smoked it. We grew fruit and vegetables and ate fresh food every day”.

A career in electrical engineering ensued, before a chance relocation to California.

“The company I was working for was acquired, so I ended up in the US, in Sonoma County”, says Hans.

Image: Amelinda B Lee

Starting Boathouse

Amongst the wineries, villages and imposing redwood trees of northern California, Hans became friends with some fellow food lovers. “We started visiting an Asian restaurant down in San Francisco and we loved it”.

“In 2004, my friends, Tu Do and Cat Do and I decided we should open our own restaurant. We already had a location in mind.” They decided to name the restaurant Boathouse and chose to serve Asian fare — not just sushi and bento, but also wines, cocktails and light bites. “We had a clear idea of what we wanted. We wanted high energy, great food, service and ambience”.

Image: Amelinda B Lee

Growing the business

Seventeen years later, the restaurants now operate in four different locations in casinos around northern California and Nevada. “We had some regulars who became friends and one day they approached us about being in one of their casinos. The partnership took off from there.”

Inside, the restaurants serve as a showpiece for Hans and his co-owners love of natural textures and materials. “We love to do very high ceilings and with a mezzanine floor where you can look down and soak up the energy in the restaurant. We love earth-like textures — stone surfaces, warm woods, neutral colours.”

Image: Amelinda B Lee

New technologies

Hans and his team have embraced technology to help move their business forward. “We have been an early adopter of Phenium. It helps me keep track of 30 fridges, know what’s going on in all my kitchens and, most importantly, gives me peace of mind.”

Image: Amelinda B Lee

The impact of the pandemic

For Hans, the pandemic has been a lesson in flexibility and adaptability, putting the customer front and center of any changes made. “Throughout the pandemic our concern has always been about keeping people safe.” explains Hans.

“We have been using Pudu robots for eighteen months now. We have four in total and they have been great. They can bring food to the customer.”

Hans, a man committed to great food and impeccable service, also talks about the other ingredients that go into a successful restaurant — most notably — ambience, attention to detail and fabulous staff. “While we are always looking at introducing more technology to make things easier, ultimately, we still want dining to be a great experience.” he concludes.