About Sharon Nahm
A graduate of the California Culinary Academy, Sharon Nahm did short stints as a pastry cook at Stars and as a line cook at Splendido, both located in San Francisco. During her first industry job as a line cook at Lark Creek Steak House in Walnut Creek, she realized her interest in both the sweet and savory aspects. Eight months later, she was promoted to pastry chef, and soon after, to sous chef. Seeking to diversify her experience in other cuisine styles, Sharon moved to the Executive Sous Chef post at Kuleto’s Italian Restaurant, where she worked for more than four years. Immediately following her time at Kuleto’s, Sharon moved to E&O Trading Company to pursue her long-time love affair with Asian cuisine. With so many different ingredients and flavors, her ten years with the company have flown by. While producing high quality dishes in great volume, she is also committed to the farm-to-table ethos. She loves her position and feels fortunate to work with a cuisine and staff that have become so dear to her. Sharon is thrilled with the restaurant’s evolution to E&O Kitchen and Bar. To change and evolve is part of life and learning, in her opinion, and she is most certainly enjoying being part of the process.