Maxine Siu, a native San Franciscan is chef/co-owner of Plow. She spent her formative years in San Francisco’s Chinatown where she grew up in her family’s import-export food business. Walking through the butcher shops and markets of Chinatown and in the kitchens of her grandmother and mother is where her passion for cooking grew.
She graduated with a degree from City College of San Francisco’s Culinary Arts and Hospitality Program and a degree in Sociology from UC Davis. Upon graduation, Maxine began cooking at Oliveto under chefs Paul Bertolli and Mike Tusk. Following Oliveto, Maxine joined Jim Moffatt at 42 Degrees. In 1999 Maxine took a ten-year hiatus from cooking though her passion never faded. In 2010, along with her husband Joel, she opened Plow.
Maxine elevates breakfast and lunch classics using ingredients sourced from local farmers and purveyors. Maxine continues to live in San Francisco with her two kids and husband.
What are some of your favorite Pacific Gourmet products?
The variety of products Pac Gourmet carry is fantastic.
Why do you enjoy working with Pacific Gourmet?
Pacific Gourmet sources quality products and the customer service is terrific. They are reliable, easy to work with and provide us with many of our essential ingredients.