ART OF THE RESTAURANT: James Beard Award-Winning Chef Stuart Brioza on the craft of cooking

Episode notes

In this episode of The Trades Show, host Briana Ottoboni sits down with Stuart Brioza, James Beard Award-winning chef and co-owner of State Bird Provisions, The Progress, and The Anchovy Bar, inside The Progress restaurant in San Francisco. Their conversation traces Stuart’s path from dishwasher at fifteen to leading three of the city’s most celebrated restaurants — and explores what it means to define California cuisine in a time when every ingredient imaginable shows up at the farmers market. Stuart shares the origin story of State Bird’s small plates revolution, the handmade design philosophy that built The Progress (down to every chair, table, and piece of pottery), and why he opened The Anchovy Bar to celebrate a two-hour-out-of-water local fish that nobody else pays attention to. They talk about discovery versus innovation, the good-better-best mindset that drives his cooking, and why restaurants are one of the last places that require active human participation. Whether you’re a cook, a craft-curious diner, or someone trying to figure out how to stay creative without burning out, this episode is a masterclass in leading with patience, building for longevity, and cooking with all five senses.

The Trades Show is an interview series on location with modern artisans exploring what it means to be human: the ability to create with our hands.