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By choosing I Accept , you consent to our use of cookies and other tracking technologies. Filed under: A. Pocket Flipboard Email. Switcheroo in the Castro After one year in business, Chinese spot Mr. HI: The last time we talked, you were just coming off your Top Chef win. What have you been up to since then? YP: I would say, with the amount of stuff that's come up, I've probably lived an entire lifetime in the past seven years laughs.
San Franciscans are hard-core foodies. They like good food, and they're really critical about it. It's awesome, but that's really been keeping me on my toes.
YP: We are expanding, yes. It's a lot of work. We have our online store and a second store in Palo Alto now , and the cookbook that came out, which is pretty awesome. I was working on that for about four years. I like being on television, because I like being part of a larger, national, conversation , but at the core of it, baking and cooking and being a chef are my passions. And that's where I am now. YP: We moved here, from Turkey to the U. My father was a hard-working Turkish man.
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