Growing up in a small town in Ethiopia, Eskender Aseged lived in the only household in the neighborhood with a radio. The pop songs and soccer matches that fizzled through those speakers brought families together to laugh and listen. After moving to San Francisco, where every car on the road blares its radio, Aseged turned toward cooking in order to bring that sense of community and wonderment to his new neighborhood.
Radio Africa & Kitchen grew from a home-based, popup eatery into a full-blown restaurant, where Aseged is free to experiment with Ethiopian and Mediterranean flavors. He makes use of the freshest ingredients he can get his hands on, coming up with a brand-new menu and costumed mascot on a weekly basis. His bold cooking and rousing personal story have captured the attention of publications such as the San Francisco Chronicle Magazine and the New York Times.
Executive chef Donna Insalaco has more than just her two decades of experience guiding her at Beautifull. She also has the eatery’s team of advisors, which includes Dean Ornish, MD on healthcare and Dr. Christopher Gardner on diet science. Together, they draw from the extensive nutrition research gathered by members of the Children’s Hospital of Oakland Research Institute to craft meals that aren’t just designed to be healthy and fresh, but also delicious.
The science-backed crew of chefs assembles a seasonal selection of soups, sandwiches, meat-based entrees, and seafood dishes which they make with organic, antibiotic- and steroid-free ingredients from local farms when possible. Once they’ve prepared the nutritious eats, they’ll place them in eco-friendly potato-based Tater Ware packaging before serving them in a sleek, wooden-walled eatery.