Tom Howells

At his fine dining restaurant in San Francisco, Bae bridges generations through heirloom sesame oil, tasting menus, and weekly market trips with his son.

With over $350 million in funding deployed, inKind offers restaurants capital without interest, equity, or risk—and gives diners 20% back just for paying their tab. But CEO Johann Moonesinghe insists the real mission is keeping restaurants alive.

Chef Junsoo Bae of SSAL in San Francisco shares his comfort food cravings, culinary philosophy, and why cheeseburgers—and fried chicken—hold a special place in his fine dining journey.

The self-taught pastry chef and Scratch Restaurants co-founder has built her career on repetition, precision, and emotional flavor memory