Alan Hsu and Sarah Cooper began cooking as children, practicing techniques with family and on a PBS cooking show. They trained technically and built culinary careers that took them around the world. They later worked together at Blue Hill at Stone Barns in New York, a two-Michelin-starred restaurant focused on sustainable agriculture. They now run Sun Moon Studio in West Oakland, a Michelin-starred restaurant with a studio-sized space among local craftspeople. The restaurant emphasizes contrast in name, design, and culinary roles, with Hsu focusing on savory dishes and Cooper on bread and pastries, offering California-rooted cuisine.
It's these two rituals, and some technical training in between, that turned them towards cooking. They both went on to pursue culinary careers that took them around the world, and eventually, years later, they crossed paths at Blue Hill at Stone Barns in New York, a two-Michelin-star spot buzzing with ambitious ideas about sustainable agriculture and the future of food. Now, the two chefs run their own Michelin-starred eatery - Sun Moon Studio.
I like the idea of contrast and differences," Hsu said. "I think it can be applied in a lot of different ways in our lives, like how Sarah's a baker and I'm a chef. I think in general, meeting points in all sorts of areas in the world, from like ocean to land, or our crafts, that's where interesting things can happen. At that intersection.
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