Chez Papa Resto, now open in San Francisco’s Mint Plaza, serves authentic French Provencal cuisine. The restaurant has been opened by the Maktub Group, headed up by noted restaurateurs Jocelyn Bulow and Marc Sempere. Current Maktub Group ventures also include Chez Maman (2 locations), Couleur Café and Chez Papa Bistrot located on Potrero Hill, which has received substantial coverage from major national media publications including the New York Times, Esquire, Bon Appetit, Gourmet and Food & Wine.
Chez Papa Resto’s Executive Chef is David Bazirgan, a graduate of the Cambridge Culinary Institute, whose professional experience includes stints at Elizabeth Daniel in San Francisco, plus time at No. 9 Park (working with Barbara Lynch), Olives (a protégé of nationally renowned chef Todd English) and Salamander, all in Boston. In 2004, Bazirgan became the Executive Chef of San Francisco’s Baraka and then Chez Papa Bistrot, and later took charge of the kitchen at La Suite. He was selected as one of the San Francisco Chronicle’s “Rising Star Chefs” for 2005 and received 3-star reviews from the same paper for his work at Baraka and Chez Papa.
The Provencal menu at Chez Papa Resto draws inspiration from the bistro cuisine of such cities as Nice, Toulon and Marseilles.
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