a solid symbiotic style of bringing together food and wine.

Chef Anthony Yang has been in the restaurant industry since childhood. After working in his parents Chinese fast food restaurant he attended the Culinary Institute of America in Hyde Park, New York. During school, completing an externship at The French Laundry and Bouchon Bistro led to an opportunity to eventually work as a chef de partie at Per Se in New York.  After moving to San Francisco Anthony landed at Michael Mina where he stayed for two years as a sous chef.  Most recently Anthony has hosted a number of successful pop up brunches and dinners under the "ante meridian, post meridian" moniker. Anthony also specializes in catering private parties in different venues all over the Bay Area.