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PRO CHEF
Michael Mauschbaugh
INTRODUCTION
I'm the chef/owner of Sous Buerre Kitchen, a popular Mission-based pop up that's about to open in a permanent location on 24th Street. Rustic French cuisine is at the heart of my menus, with a particular emphasis on game.
Featured review
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"We had a great time! Chef Michael adjusted the initial menu to accommodate various dietary rest..."
My culinary résumé
EXPERIENCE
RESTAURANT CHEF
SOUS CHEF
BACAR, San Francisco, CA
RESTAURANT CHEF
SOUS CHEF
SPIRE, San Francisco, CA
RESTAURANT CHEF
LINE COOK
ECCOLO, Berkeley, CA
RESTAURANT CHEF
LINE COOK
WATERBAR, San Francisco, CA
Kitchit Q&A with Chef Mauschbaugh
What is the one kitchen tool (other than a good chef's knife) that you can't live without?

A proper serving spoon. I have two particular ones that I picked up in Minneapolis that I covet like non other. My station is not set up until I have them in my misen place.

Where can you be found/what are you doing on your days off?

Pretending that I lead a normal healthy work schedule, and always trying to incorporate more rosé and oysters with it.

Describe your ideal dinner party or event:

I don't like pomp and circumstance, so a casual atmosphere where everyone is there to enjoy good food and friends is the key to success for any dinner party, some booze helps too!

What do you love most about being a chef?

Working in a kitchen is difficult, not everyone can do it, it's hard on your personal life and most demanding of yourself. If you aren't your toughest critic then someone else will rip you to shreds. But there are those few moments where you are able to stand back and say, 'damn! That's perfect, don't touch it, don't change it!' It's those moments that I live for.

What is your signature dish?

My menus change constantly, as do my ingredients, so it's hard to pick one dish but cassoulet would be on the list.

Describe your most memorable meal:

My first time going to Charlie Trotters in Chicago. The thought and respect that went into the food was amazing. I was still green in the kitchen and had no right to be eating there yet, but I was amazed, to see the potential that food holds. I spent my total rent check on that dinner and it was completely worth it.

Wishiwasthere
Unfortunately, this chef only accepts bookings in San Francisco Bay Area.
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Chef Mauschbaugh offers 4 menus.
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