Persimmon & Kohlrabi Salad with Walnuts and Young Ginger

"Osito” means “little bear” in Spanish—a nickname Stowaway earned early in his career. More than just a name, Osito is a deeply personal project. Stowaway has been open about his past struggles with substance abuse and homelessness, seeing the restaurant as both a passion project and a testament to resilience. In its early stages, Osito was partially funded through Kickstarter, where Stowaway raised more than half of his goal.

"I found a sense of community and purpose through cooking, which has profoundly shaped my identity as a chef,” Stowaway says. His culinary path led him through some of San Francisco’s most dynamic restaurants, beginning at Bar Agricole, where he first worked alongside Brandon Jew (now of Mr. Jiu’s and Moongate Lounge). Stowaway later joined Mr. Jiu’s as a sous chef before rising to executive chef roles at Bar Agricole, Trou Normand, and Obispo.

The vision was to create a place for strangers to become friends, for people to love and appreciate one another,” Stowaway says. This philosophy extends beyond the restaurant, with Stowaway fostering deep relationships with growers, artisans, and purveyors. Most recently, he launched The Same Sun, an incubator and accelerator designed to empower small businesses within the local food community.