You can't get much bigger than being chef/ owner of an Esquire "Best New Restaurant," which Gordon Drysdale was in 2000 when he ran Gordon's House of Fine Eats in San Francisco. But he might surpass that mark in his current role as chef/partner at Pizza Antica, a four-unit Bay Area casual dining operation that features California-inspired Italian food, most particularly an ethereal thin-crust pizza. The 50-year-old chef had a string of high-profile culinary successes at San Francisco's Bix, ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.