Scoma’s Restaurant, Plans To Change Wharf Culture With Culinary Mastermind, Gordon Drysdale
Scoma’s Restaurant, iconic San Francisco Restaurant, announced San Francisco- based chef and restaurateur, Gordon Drysdale, as new Culinary Director.
Known for putting his stamp on multiple Bay Area Projects, like Buckeye Roadhouse in Mill Valley, Gordon’s House of Fine Eats in San Francisco, Bix in San Francisco, among others, Drysdale is a highly successful and widely acclaimed businessman with a fiery passion for the culinary arts.
Inspired by Scoma’s fresh seafood and historic influence, 40-year restaurant veteran Drysdale intends to refresh Scoma’s menu by focusing on high quality fresh ingredients from local sources, seasonal centric recipes and procuring fish that meet the criteria set by the Monterey Bay Aquarium Seafood Watch Program. The overall mission being to ultimately bring a sense of local pride back to the restaurant scene of the working Wharf.
“I’m really excited to be joining Scoma’s on this venture to refresh and revitalize such an iconic restaurant,” says Drysdale. “We’re focusing on seasonal and sustainable offerings, while retaining the quality ingredients that makes Scoma’s such a historic institution.”
“It’s an exciting time,” seconds Chief Operating Officer, Jay Schimmel. “Over the next few months we’ll be launching a number of initiatives with Gordon’s oversight. Our vision is to bring a bit more culinary relevancy to the Wharf. The goal is not become “inauthentic” or “trendy” but elevate the Wharf restaurant experience culinarily. Al Scoma’s formula for success was based on “Quality” and “Hospitality”; our goal will be to continue the tradition by supporting local farmers and fishermen; and while we are at it, do our part to help maintain a healthy ocean for the next generation.
Scoma’s celebrates its 50th anniversary this year.
Pier 47 on Al Scoma Way
San Francisco, CA 94133
Toll free: 800. 644. 5852
Local: 415. 771. 4383
Fax: 415. 775. 2601
About Scoma’s Restaurant
In 2015, Scoma’s celebrates it’s 50th anniversary on the Wharf. Family owned and operated, Scoma’s legacy of fresh, sustainable seafood has made it a true San Francisco tradition, complete with an award-winning wine list, unsurpassed views, and gracious service. Scoma’s believes in letting its food speak for itself, and is committed to protecting and preserving the environment with its own licensed fish preparation station for the public to view the seafood as it’s prepared for the kitchen daily. While many seafood restaurants on the wharf have come and gone, Scoma’s consistent standards have kept it a local tradition and a gem visited by tourists from all over the world.
About Gordon Drysdale
At a young age, Gordon Drysdale reached the realization that cooking was an art, and with his love for the visual arts, he has never looked back. Now, a 40- year veteran in the culinary field, Drysdale is a graduate of the Culinary Institute of America. He rounded out his educational experience as an apprentice of Jean-Louis Jalouneix, notable French Chef. A devotee of Farmer’s Markets, Drysdale has translated his passion for fresh produce into sustainable cooking, and has applied it into each of his culinary ventures. Drysdale has opened a number of Bay Area restaurants and is currently a partner in seven Bay Area projects. Drysdale currently lives in Mill Valley with wife, Susie, and two teen-aged sons, Miles and Monroe.