 I'm Salma Dada reporting for CalTV Entertainment and this is a Taste of the Mission. I think that the Mission District has gone through generations of diversity and it continues to evolve with this wave of technology. So you own Taco Licious as well. How does your vision of Taco Licious and Chino differ and kind of where did both of those come from? You know, they actually have everything in common and nothing in common. They're both passion projects and they're both extensions of who I am as a person. I like things casual and easy and without any kind of pretentiousness and I like delicious food at the center of it. Does Chino have a signature dish or something that you particularly like for yourself I guess? Yeah, you know what? We started the entire restaurant based around Sha Long Bao soup dumplings and we were fortunate enough to find Leo Gan who's from Shanghai and he's in his late fifties and he's been making Sha Long Bao his entire life and we have him stationed over here and he makes great little dumplings for us and everything else kind of just filled itself in. We just have a love for Sha Long Bao for dumplings and noodles and cocktails and we didn't really see anybody putting them together so we thought it was something that we could do in this neighborhood and we were fortunate enough to find the building. What's your vision behind craftsman and wolves itself? The vision was to do a, I spent a lot of time in France and in Japan for pastry and I didn't think that that would actually just kind of translate here but also cooking at places like Quince in the Bay Area. I wanted to do something that was a representation of California and kind of a Northern California product and so that was primarily the vision as a patisserie that has a little bit more focal point on kind of a seasonality and spontaneity. Kind of speaking of delicious and intriguing, I kind of want to talk about the Rebel Within, one of the most Instagram food items in San Francisco. So can we just talk a little bit about that? Sure, so the Rebel Within inspired originally by a product in a butcher shop in France which was all the ends of the scrap meats kind of baked in the savory cake. You know, because it's the most Instagram because it gets a lot of talk, people come in and they're just like, do you guys have the egg thing, do you know, do you have this. So it's definitely an introduction for people to kind of, oh we got to go here and get the egg thing and then kind of be like, whoa there's more than the egg thing. Can you disclose maybe another innovative thing that you might be brewing up in the kitchen? Actually yes, I guess I can. We've been currently working on croissant dough again that we cut thin and we wrap around a metal tube and then we bake that until it's really crispy and then we kind of, we've been stuffing it with like different fruits and different things and so that's something we're working on. It's kind of like a souped up cannoli maybe. Thank you so much for sitting down with me, I really appreciate it.