BREAKING: Chef Gizela Ho, who has been at the helm of Rich Table for four years, is set to launch her own restaurant, Good Morning 96, in San Francisco. This exciting new venture promises to deliver a casual, produce-forward dining experience inspired by Ho’s diverse culinary background.
Ho’s new restaurant will emphasize shareable dishes that reflect her upbringing in Guam and her heritage from Hong Kong. The menu is designed to be fluid, featuring “snacky” sections and just two rotating entrées that change with the seasons. Early reports indicate standout dishes like a cold glass noodle salad with spicy shiso vinaigrette and grilled Monterey squid, according to the San Francisco Chronicle.
This announcement comes as San Francisco’s dining scene increasingly embraces smaller, chef-driven concepts. Ho’s journey to this moment is remarkable; she began her career as a biochemistry major at UC Davis before pivoting to culinary arts at the Culinary Institute of America in Napa. She joined Rich Table as a stagiaire in 2014, eventually rising to chef de cuisine, where she refined the restaurant’s market-driven, seasonal style.
The name Good Morning 96 holds personal significance for Ho, referencing both a popular kitchen-towel brand from Hong Kong and her grandfather’s storefront opened in 1996. This unique twist on her identity is expected to resonate with diners looking for a personal touch in their dining experience.
With her new restaurant, Ho joins a trend of chefs departing from established kitchens to create intimate, personality-driven spaces. Rich Table itself has inspired offshoots like RT Rotisserie and has received accolades from the Michelin Guide.
As of now, Ho is actively searching for a brick-and-mortar location to house Good Morning 96, but no official opening timeline has been announced. This means details could evolve as she prepares to sign a lease and build her team.
The anticipated launch of Good Morning 96 is a significant development in San Francisco’s vibrant culinary landscape, reflecting a growing desire for personal narratives and seasonal ingredients in dining. The restaurant’s future location and final menu will be closely watched as this story unfolds. Stay tuned for updates on this exciting new chapter in Ho’s culinary career!
