BREAKING: Chef Gizela Ho is making waves in the San Francisco dining scene with her new venture, Good Morning 96, just announced today. After four transformative years as chef de cuisine at Rich Table, Ho is set to unveil a casual, produce-forward restaurant that celebrates her diverse culinary roots.
This exciting new project promises a menu designed for sharing, drawing inspiration from Ho’s childhood in Guam, her heritage in Hong Kong, and her extensive cooking experience across Northern California. As San Francisco’s food landscape increasingly favors smaller, chef-driven eateries, Ho’s initiative is poised to capture attention and appetite.
Ho’s culinary journey is remarkable. Initially pursuing a degree in biochemistry at UC Davis, she pivoted to culinary arts at the Culinary Institute of America in Napa. She began her career at Rich Table in 2014, later honing her skills in Michelin-starred kitchens in Hong Kong before returning to San Francisco in 2017. Today, she is credited with refining Rich Table’s market-driven, seasonal offerings, according to the San Francisco Chronicle.
Good Morning 96 will feature a menu divided into “snacky” sections, with only two rotating entrees that reflect seasonal changes. Early reports highlight tantalizing dishes such as a cold glass noodle salad in spicy shiso vinaigrette, grilled Monterey squid, and a seasonal pizookie for dessert. The restaurant’s name cleverly references a popular Hong Kong kitchen towel brand, Guam’s motto, and the year Ho’s grandfather opened a storefront.
The launch of Good Morning 96 aligns with a broader trend in San Francisco where chefs from prominent kitchens are opening smaller, more personal dining experiences. Notably, Rich Table has already spawned offshoots like RT Rotisserie, as reported by Eater SF, showcasing the increasing influence of chefs on local gastronomy.
While Ho is currently on the hunt for a brick-and-mortar location, she has yet to confirm an opening timeline, indicating that details may evolve as she secures a lease and builds her team. What remains clear is that Good Morning 96 is part of a growing wave of San Francisco restaurants that emphasize personal stories and seasonal ingredients.
As the culinary community eagerly anticipates further developments, all eyes will be on Ho’s next steps and the unveiling of her full menu. Stay tuned for updates on this exciting new chapter in San Francisco’s vibrant dining scene.
