As a longtime San Francisco resident with both a local and national following, Ryan’s approachable cuisine draws upon his love of regional American comfort food combined with an appreciation for the multi-ethnic influences that are a mainstay of the Bay Area’s culinary lexicon. An Emmy award-winning foodie favorite, Ryan first came to prominence on Top Chef and more recently has been a regularly featured guest on the Today Show, Bar Rescue, Rachael Ray, and Food Rush; as well as being the host of the weekly lifestyle radio program The Ryan Scott Show on KGO 810 AM. His first cookbook, ONE TO FIVE from Time Books was chosen as a 2016 Top 20 Holiday Gift by Barnes & Noble.
A hospitality veteran, Michael has considerable experience in chef-driven concept restaurants. After holding senior positions at Four Seasons Chicago and Four Seasons Jackson Hole, Michael began an extended tenure with internationally acclaimed chef José Andrés’ Think Food Group in 2008; holding several posts including opening General Manager of Jaleo at The Cosmopolitan in Las Vegas. Michael has also worked for Auberge Resorts and served as Corporate Director of Operations for celebrity Chef Michael Voltaggio. In 2014, he joined the iconic Peninsula Hotel in Beverly Hills to oversee all food and beverage operations as Director. Michael is a certified sommelier and frequent wine judge for competitions around the country. He lives in the Castro with his wife and daughter, making him particularly familiar and sensitive to neighborhood needs and expectations.
Castro resident Rick Hamer is a consummate project innovator, with a 20+ year track record in brand building at major companies. As Chairman of the Food & Beverage Committee, of the San Francisco Bay Tennis Club and the San Francisco GLAAD committee he has been responsible for food and beverage coordination for major fundraisers, building a solid network of contacts in both the local and national food and political scene.
Sean brings 3 decades of superior FOH hosting and floor service management in the business to Finn Town. Having worked in San Francisco’s most well reviewed and iconic venues from Zuni Cafe, PlumpJack Cafe, Campton Place Restaurant, to Bix, Spruce and most recently, Tosca, he will insure that guests are made to feel welcome and appreciated- whether regular locals or visiting tourists.
Cheryl Storms started baking professionally at age 16. A pastry internship at the Ritz-Carlton led to a two year stint at the legendary hotel location atop Nob Hill and solidified a lifelong passion for baking. She eventually moved up to Executive positions at EOS and the well-reviewed Bacar under her mentor Arnold Wong. In 2008, Cheryl started Pinkie’s Bakery, an artisan bread wholesaler that eventually expanded to a retail outlet for wedding and special occasion cakes for several years, receiving accolades locally as well as nationally.
As owner and operator of both the Lookout and WesBurger ‘N’ More, Chris has his finger on the pulse of Castro, Noe and nearby Mission residents that like to mix it up at casual social gathering places. A UC Berkeley grad and San Francisco resident, he provides an effective sounding board for the Finn Town team- ensuring affordability combined with operational quality.
A positive team spirit is transmitted to customers, and FINN TOWN is committed to keeping a good vibe going via fair wages, thoughtful training, team building activities, and recognition bonuses.