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.
Chef Dustin entered the fine dining world in 2001 at the 4 star restaurant Canoe in Atlanta before moving to New York City where he got a taste of perfection at acclaimed restaurant Bouley. After positions with progressively more responsibility in Boulder and then back in New York as Executive Chef of The Harrison and Monument Lane, Chef Dustin finally made the move to San Francisco in 2015 where he delighted diners at The Cavalier. Prior to joining Finn Town, Chef Dustin was the culinary director of operations for Big Night Restaurant Group, including national award winner Leo’s Oyster Bar.
Chicago bred Kyle Glasner, comes to Finn Town with a multi-industry background in achieving excellent customer service that has quickly earned him popularity among Finn Town’s regulars, as well as its staff. At the Entertaining Company, he was known for creating memorable private parties and culinary experiences with an award winning attention to detail. Coming to San Francisco in 2014, he quickly honed in on the city’s vibrant culinary and nightlife scene, working on major events with multi-national UBM before joining Finn Town as its opening Assistant Manager.
As a manager at the legendary Boulevard and General Manager at nationally lauded Quince during its formative years, Katrina is the ultimate restaurant insider; universally respected by both guests and her peers. Warm, gracious, and unerringly attuned to local culinary and beverage trends, she comes to Finn Town after helping launch and steer award winning Rich Table to much acclaim during its first year on the local dining scene. A graduate in marketing from University of San Francisco, she has also worked behind the scenes to help Oliviers Butchery (a ranch-to-plate specialty food shop) attain recognition and operational efficiency.
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. Most recently, she was seen on the 2016 edition of the Food Network’s Holiday Baking Championship.
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.