Executive Chef Bruce Hill — Zero Zero
“I was so drawn to San Francisco — I knew there were great possibilities here...”

In episode 39, we meet executive chef Bruce Hill of Zero Zero in San Francisco’s SoMa neighborhood. Chef Bruce has had a storied career in the San Francisco Bay Area and is also behind a number of other popular restaurants, including Bix and Picco. From gaining inspiration from Mario Batali to focus on Italian food, honing his craft with Michael Mina at Aqua, to traveling to Asia to learn Japanese cooking techniques, chef Bruce has been enjoying a never-ending culinary adventure.

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Picco, in Marin County:

Picco in Marin
Picco in Marin is Hill's first true Italian restaurant The wood burning oven at Picco was imported from Italy

Bix, in San Francisco's Financial District:

Chef Bruce describes Bix as a 'swanky saloon.'
Bix is tucked into a swanky alley in the Financial District A grand piano adorns the Bix interior
Dessert prepped at Bix' Edible autumn leaves'
The process of topping apple cake with ice cream' The finished product: apple cake topped with ice cream'
Dessert prepped at Bix'

Zero Zero, in San Francisco's SoMa neighborhood:

Zero Zero and the clouds
Chef Bruce stirs the pasta Fresh cut shallots
House made pasta at Zero Zero Garlic and shallots are the beginning to this pasta dish
Chef Bruce slicing bread at Zero Zero Avocado toast was on the menu at Zero Zero before the trend began popping up in many restaurants
Perfectly sliced avocado Multicolor cherry tomatoes
Freshly prepared pasta topped with fresh grated parmesan
Hill fills a bowl with housemade soft serve ice cream The ice cream is topped with high quality olive oil and sea salt
The famous soft serve ice cream at Zero Zero Chef Bruce drizzles the finishing touches on the avocado toast
Pasta is a staple at Zero Zero A patented sandwich press is used regularly at Zero Zero and Hill's other restaurants
Executive Chef/Owner Bruce Hill and Zero Zero Head Chef Joyce Conway The bar program works with fresh produce to create perfect concoctions for Zero Zero Hearty, spicy, and savory pasta. Fresh garnishes at the bar Chef Bruce Hill had long awaited his own Italian restaurant, which began with Picco in Marin and extended to Zero Zero in San Francisco's SoMa. The final plates at Zero Zero.

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