Brenda's French Soul Food

Director of Operations. Andrew has over 30 years of experience working in fine dining and neighborhood establishments, focusing on food and wine education.

Chef Proprietor. Chef Brenda grew up on the West bank of New Orleans, Louisiana in a little town called Harvey. She spent her time trapping crawfish, crabbing, and picking wild blackberries. With a passion for serving great food, Brenda opened her own place serving her interpretation of 'French Soul Food' in a casual atmosphere.

Director of Culinary Operations. Chef John graduated with honors from the Pennsylvania Institute of Culinary Arts in 1994. He began his career at the renowned Mike’s on the Avenue in New Orleans and has worked with Brenda at multiple restaurants.

Regional Kitchen Manager. Jorge was the first person Brenda hired in 2007 and has grown along with the company. He coordinates recipe production and kitchen training.

Director of Sales & Administration. With more than 25 years in the Bay Area restaurant scene, Michelle helps keep HR and catering departments running smoothly.

The biscuits here are pretty much the gold standard in the city—they’re pretty damn perfect.

That biscuit is ridiculous! ….it’s so fluffy and flaky and buttery, and it’s got those peaks and valleys…. And that fried chicken!

Brenda’s French Soul Food attracts a daily crowd of government workers with its Creole comfort fare.

Brenda’s cooking tastes California fresh and made to order, but with a voluptuous New Orleans spin.

6 great places for cooked oysters.

Brenda’s fried chicken is our choice for the best in the city.

Brenda’s French Soul Food Kicks It Creole

A diamond in the rough Civic Center neighborhood.

In San Francisco, it’s often the smallest concepts that make the biggest impression.