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    <description>It's hard for me to overstate how important food and wine are to my life.  While I often find myself planning my next meal while I'm eating the current one, it goes beyond that.  I have come to equate good times with enjoying a meal with friends and family.  Cooking for my kids, cooking with my friends, selecting a bottle from the cellar to enjoy while cooking, and eating out at San Francisco's restaurants consumes most of my free time.

Being so involved in the industry, I am often asked what my favorite food is.  It's impossible for me to answer, except by saying &quot;the good kind&quot;.  There are so many types of cuisine that I love, and so many chefs that I think are very special.  Is it wrong that I can love lunch at Yank Sing, appetizers at Bar Bambino, and a late dinner at A16?  I think not.

Chris Rock said recently that if you love your career, there are not enough hours in the day.  For me, there are not enough meals in a day.  What a way to live!  And yes, I do subscribe to Taco Bell's 4th meal theory!</description>
    <display-name>Mihir Shah</display-name>
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    <influences>I am most influenced by my mother who cooked home meals from scratch almost every night I was growing up.  She would make her own dough for wonderful Indian breads and would stuff her own eggplant or okra for homemade Indian curries.  Of course, I took it all for granted when I was young; now, as a father of 3, I am amazed by her efforts and consistency.  This didn't happen for one month or one year, she did this this every week of every year we were growing up.

I am also influenced by my maternal grandmother.  I remember visiting her in Santa Rosa, eagerly anticipating her curries and gado-gado sauce.  There's nothing better than a grandma-induced food coma.

More recently, I have been influenced by a number of young chefs in San Francisco.  Those of us lucky enough to live in the SF Bay Area are fortunate to have folks like Nate Appleman, Jonnatan Leiva, Jeremy Cheng, Alex Marsh and so many more new-generation chefs.  These rising stars take the organic and locally-sourced approach from greats such as Alice Waters and Thomas Keller - and offer restaurant atmospheres and dishes that inspire my generation.  Their focus on simplicity and the joy of eating and drinking with friends and family has further elevated my passion for all things food.</influences>
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    <description>I am happily married and a father of four.  My wife Nancy does most of the daily cooking in our house, but I usually plan and cook one meal each week.  I've spent 2 years living in Japan, and have a great appreciation for Asian food.  My favorites are Thai, Japanese and Vietnamese, but I also enjoy Chinese and Korean.  I spent time in the Indian town of Pune, and also love Indian food.  I had wonderful food there cooked by Ekta Vengateri, a good friend.  Still, French and Italian are probably my favorite cuisines, with Greek, Turkish and Moroccan food just a short step behind!</description>
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    <influences>I originally learned to love food from my grandmother, Betty Carr Spottiswood.  She had only a small number of dishes that she cooked, but she cooked them with pride, love and humility.  No matter how wonderful her roast was, she'd always complain that it was too tough or too dry as we all gobbled it down happily!  
                            Later, when I was about 14, I began to join my family friend and rugby coach, Pete Frichette, for dinner once a week.  Pete is a true renaissance man--an architect, athlete, scholar, and passionate cook.  I began to come over early to enjoy a glass of wine (a treat at age 17) and to help Pete prepare the meal.  Pete taught me about fresh herbs, italian and french seasoning, wild game, root vegetables, and the wonders of homemade broths.
                            After my sisters and I moved out, my father David Spottiswood also became an avid chef.  Every Sunday we congregate at his house and share the most wonderful meals.  He is well traveled and as a result well versed in many cuisines.  I have learned numerous wonderful recipes from him.  Last but not least, my aunt Jeanne Templeman is an amazing cook.  Many of my favorite family dinners, and most delicious meals, have been around her table. </influences>
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