The smell of minced garlic. Baskets of produce fresh from the Farmers’ Market are unloaded onto the cutting board. Steam rises from pots of boiling water on the stove. These are the sights and smells at the kitchen of Soif Restaurant and Wine Bar as chef Santos Majano leads his culinary team in prepping for another packed Saturday night. “We’ll be running around all night,” Majano said. He doesn’t know when he and his team will get their next break, and he begins to thinly slice their house-cured king salmon. Santos and his sous-chefs dance elegantly around each other in the immaculate, narrow kitchen space. We invite you to see food created beautifully, and we hope to shed light on the people behind the process, who are often invisible to us. They are true masters of their craft.
