Pajo Bruich has been named Executive Chef of Bourbon Steak, located in The Westin St. Francis. In his new role, Bruich will be responsible for upholding the culture and philosophy of the Bourbon Steak brand, working in tandem with Chef Michael Mina on the modern American menu. With an emphasis on all natural, organic and hormone-free meats, fresh seafood and seasonal ingredients, Bruich is excited to make use of the Bay Area’s wealth of local produce and exceptional purveyors to redefine the
modern steakhouse menu in San Francisco.
In addition to running the kitchen, Bruich will be heavily involved in special dinner events at the restaurant, as well as representing Bourbon Steak and the Mina Group at culinary festivals and events.
“We are honored to bring Chef Pajo to Bourbon Steak,” stated Chef Michael Mina. “His intense pursuit of culinary excellence is sure to inspire and motivate his team, while his extensive knowledge and experience in program development will serve him well in taking the restaurant to the next level.”
Bruich’s career has led him through many great restaurants, and even ownership of a high-end private dining company. Most recently, Bruich was the Executive Chef of Enotria Restaurant in Sacramento, CA where he garnered rave reviews for the restaurant including the highest rating of four stars by the Sacramento Bee and the title of “Best Restaurant in Sacramento and beyond” by critic Blair Anthony Robertson.
Before Enotria, Bruich spent time as a stagiere at the two-Michelin-starred San Francisco restaurant Benu under Chef Corey Lee. Prior to that, Bruich held the position of Executive Chef at Sacramento’s Lounge ON20 Restaurant, where “Gayot” named it among the “Top 10 molecular gastronomy restaurants in the US.”
Best known for his modern cuisine and sensibility, Chef Bruich creates seasonal dishes paired with stellar technique and big flavors. Having studied fine arts and design throughout high school and college, his artistic touch is evident in the creativity of his cuisine. His respect for the craft and discipline, coupled with a relentless work ethic, has become part of Bruich’s philosophy and has carried him throughout his career into his newest role as Executive Chef of Bourbon Steak San Francisco at The Westin St. Francis.
