Chef Faz Poursohi
Faz Poursohi's success as a restaurateur is founded on his love of food and cooking acquired growing up in Tehran. His family took culinary matters seriously, laying their table with freshly baked breads and fruits and vegetables harvested from the family farm.
In 1974, while in the United States pursuing a degree in Systems Engineering at the University of Illinois, Poursohi began working for Rich Melman, quickly rising to a spot on Melman's Lettuce Entertain You management team. Moving to California in 1981, he joined Spectrum Foods in a similar capacity. In 1984, inspired by the Bay Area and its vast array of fresh produce, Poursohi ventured out on his own, opening Café Latte in San Francisco. The restaurant became an instant success, causing restaurant reviewer Patricia Unterman to note, "There is some kind of magic going on here, and it never seems to fail."
Two years later, Poursohi opened two more restaurants, one with highly successful corporate and special event catering departments, to his holdings. Faz Restaurant & Catering in Danville followed in 1991, featuring Faz's now signature wood-fired Mediterranean cuisine (including pioneering menu applications like grilled fresh avocado) and al fresco dining.
Faz's catering empire has since expanded to include locations in San Francisco, Silicon Valley and the East Bay. In January 2005, Faz Restaurant in San Francisco moved to an Embarcadero location, transforming into Tonno Rosso by FAZ. His latest venture reflects the hallmarks of Faz's success: a wood-fired grill and his innovative fresh Mediterranean cuisine.
Try these delicious recipes made with Fresh California Avocados. You'll be sure to please your guests.