Born and raised in El Paso, Chef Esteban Escobar discovered his love for cooking and restaurant life when he was only 18 years old. After working in kitchens at the lowest levels, he decided to move to San Francisco in 1999 and pursue a culinary education form the chefs he had begun to look up to.
For years he applied himself, carefully picking the restaurants that would shape his tastes and cooking style. He found himself learning to cook at Wolfgang Puck's San Francisco restaurant, Postrio, and at Campton Place, working under renowned chef Daniel Humm. Taking a short break from cooking, he became a butcher at Berkeley’s Cafe Route, where he learned whole animal butchery and charcuterie.
Following a 6 year interlude in Austin, where Esteban became skilled in running his own kitchens, he moved back to the bay area and opened Corners Tavern. Corner Tavern won several Best New Restaurant awards from many local publications. He then went on to helm the San Francisco institution Town Hall.
Today, Chef Esteban resides in Oakland where he runs the kitchens at popular staples, Wood Tavern and Southie. Since taking on operations at Wood Tavern, it has been awarded Michelin Guide's prestigious Bib Gourmand three years running.