Alan Hsu
Pomet | Oakland, CA
november 2022
Growing up in the Bay Area, Alan Hsu’s Saturday morning ritual consisted of watching cartoons and Jacques Pepin’s cooking show with his sister. Hsu studied engineering at Cal Poly in San Luis Obispo, CA, working as a server and in kitchens on the side. After graduating in 2008, he realized his time spent on the line felt like more than just a side gig, so he stayed in S.L.O. to pursue cooking full-time, working his way through various kitchens and building connections with local farmers.
Four years later, Hsu reached out to Rising Stars alum Chef Corey Lee at three Michelin-starred Benu in San Francisco. He was offered a stage, and after nine months, joined the team full-time as commis. Hsu worked through every station at Benu, ultimately becoming sous chef. In 2017, he left for New York to work at acclaimed Blue Hill at Stone Barns, furthering his agricultural interests. Returning to the Bay Area in 2019, Hsu briefly tried his hand at baking at Mountain View’s The Midwife and The Baker.
During the pandemic, Hsu consulted with Sagra Farms, building out their agro-tourism facilities and learning the ins-and-outs of running a farm-restaurant. In 2022, Hsu brought that experience with him to Pomet, the latest venture by K&J Orchard owner Aomboon Deasy. There, Hsu emphasizes that it’s all about the product. His mission is for Pomet to be an exceptional representation of quality farming and production. “The cooking part becomes easy when you have great relationships with your purveyors and farmers,” Hsu explains. He wants his diners to know exactly where their food comes from, and encourages the Bay Area community to learn the importance of treating the land, and those who work it, with respect.
2022 StarChefs San Francisco-Oakland Rising Stars Award Winner
