about us

Eos, meaning the ancient Greek goddess of the dawn, has become the hub of the quaint Cole Valley neighborhood for its unique Asian fusion small plates and its extensive and eclectic wine list.

When Eos opened in 1995 they were one of the first restaurants in the country to do Asian fusion food, and it was quickly hailed by renowned chef and food writer Micheal Bauer as the first American restaurant to do Asian fusion well. In addition, Eos Wine Bar was one of the first wine bars in San Francisco and remains one of the few wine bars today that also serves award-winning food. Soon after its opening, Founding Chef Arnold Eric Wong was named the 1996 Rising Star Chef by Gourmet Magazine.

Today, Eos continues to captivate diners with the bold and deliberate flavors of its Asian-fusion cuisine, its unique wine list, and its outstanding service and atmosphere.

Executive Chef: Daniel Guerrini
Eos Executive Chef Daniel Guerrini was practically born in the kitchen. A northern California native, Guerrini spent countless hours in the kitchen with his parents, both of Argentinean descent. He can still remember the amazing smell of his father's summer "asado's" and his mother's hand-made gnocchi.

As Guerrini felt that being a chef was his natural calling, he decided to enroll into the California Culinary Institute in 1995. Upon graduation, Danny started as the Brunch Chef at Cole Valley's Zazie's, just four doors down from Eos. Guerrini also worked for four years as the Sous and Chef de Cuisine at the Rotunda Room in Neiman Marcus where he was trained in a classic French style. He briefly worked as Chef de Partie at Restaurant Qi and Water Bar at the San Francisco International Airport. Just prior to coming to Eos in 2001, Daniel was the Banquet Sous Chef at the Pan Pacific Hotel.

Guerrini has been with Eos for the past seven years, cooking his way up to the title of Executive Chef. He started as Sous Chef to Founding Chef Arnold Eric Wong. Shortly after, Guerrini became Chef de Cuisine, and in January of 2007, Guerrini earned his spot as Executive Chef of Eos. Guerrini says that he found his niche at Eos executing a free form style of food influenced by recipes from the Pacific Rim and his experience with a classic French style of cooking creating cuisine best described as Southeast Asian meets Latin American.

Guerrini's relaxed yet effective philosophy behind creating award winning recipes is that simplicity is best. He believes that if you let the fresh ingredients speak for themselves, then they will shine. He teaches his students how to use seasonal and sustainable agriculture as the key to making delicious recipes and as a way of supporting local farmers.

Guerrini's talent and laid-back cooking philosophy have earned him and Eos countless accolades over the years. In October of 2005, Guerrini and Founding Chef Arnold Eric Wong were invited to cook for the prestigious James Beard House Foundation dinner in New York which showcases the best cooking talent in the country. Over the years, Guerrini has played an integral part of the award-winning team at Eos that was hailed by Chronicle reviewer Michael Bauer as being one of the first restaurants to do Asian fusion right, and has been highly acclaimed by the New York Times and Gourmet Magazine.

Wine Director: Hector Osuna
Hector Osuna, started his restaurant and hospitality career working for various small boutique restaurants and hotels in San Diego, California before he settled in the Bay Area. When a position at EOS Restaurant and Wine Bar opened up, Osuna joined Debbie Zacarayas & Eugenio Gardien to launch and create a critically acclaimed wine program. Under their guidance, Eos wine list received international recognition.

As Wine Director, Hector Osuna has colleted a large number of wines from individual growers and smaller boutique winemakers with emphasis on single vineyard Cult Wines. EOS's Wine List of approximately 250 bottles is first divided by reds and whites, then by Old and New World distinctions. This allows Osuna to feature emerging wine regions such as South Africa, Chile, Argentina, Australia, New Zealand, while cultivating a cutting edge domestic wine selection with out overlooking the classic European Wine Regions. The by the glass program boasts a selection of 25-30 wines that are arranged into interesting wine flights that are organized by regions, varietals, or New World vs. Old World selections. Osuna's constant drive to find the undiscovered treasures that have been planted in the various regions of the world, will assure that your vist to EOS will be an enlighting one.

press

Eos Restaurant and Wine Salon has garnered acclaim from numerous national and international publications, including The New York Times and Gourmet.

Below is a short list of links to reviews and articles on Eos, as well as interviews with Executive Chef Arnold Eric Wong.