After treating yourself to a massage at nearby Kabuki Springs and Spa, wander over to O Izakaya Lounge for San Francisco’s take on the traditional Japanese izakaya, a drinking establishment where everybody at the table shares food. Small plates and over 20 varieties of sake will satisfy your hunger and slake your thirst.
Chef Matt Paine hails from Southern California, where he grew up close to the beach, which has influenced his life long passion for seafood. He attended the University of California at Santa Cruz getting a degree in Politics, and at the California School of Culinary Arts graduating with High Honors.
His culinary career got its start at the Ballentaggart House in Dingle, Ireland, a small fishing town on the Dingle Peninsula. After returning to California, he ran a little bakery (House of Bread) in Santa Cruz, before returning to Los Angeles for Culinary School. He worked at Oceanfront at Casa del Mar, and Watergrill, further refining his technique and love for seafood. After moving to San Francisco to work at McCormick and Kuletos for four years as Sous Chef; Matt is now bringing his diverse experiences to Hotel Kabuki and O Izakaya Lounge as the Executive Banquet Chef.
When he is away from work, Matt likes to explore local eateries, camp, and is learning to play ice hockey.