Ross Wunderlich at Souvla

Bio

Ross Wunderlich is the Kitchen Manager at Souvla. After graduating from the California Culinary Academy, he went on to work for the best restaurants in the Bay Area. He gain prominence at The Coachman becoming the Chef de Cuisine.

Accolades

  • Healthy Eats
    The Food Network
  • Former sous chef
    Bar Tartine
  • Cooking for Solutions
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

My Restaurants

  • Souvla
    517 Hayes St
    San Francisco, CA
  • Souvla
    758 Valencia St
    San Francisco, CA
  • Souvla
    531 Divisadero St
    San Francisco, CA

Where I Eat

Behind the Scenes

Chef Ross Wunderlich reviews  at post.venue.name
Nam kaow
"My buddy showed me this place. The fried rice-ball salad with preserved pork sausage and chile paste is epic!"
Chef Ross Wunderlich reviews  at post.venue.name
Dessert
"I love going to Nopa after work and ordering the entire dessert menu with friends."
Chef Ross Wunderlich reviews  at post.venue.name
Ramen
"The perfect broths. Every ramen on the menu is great. At other places, the problem is usually the broth, but Ramen Shop nails it every time and it just keeps getting better. It's worth the wait."
Chef Ross Wunderlich reviews  at post.venue.name
Bean and cheese burrito
"When I skateboarded, I would go here everyday and depending what my eyes looked like they would pack it tight with extra guacamole."
Chef Ross Wunderlich reviews  at post.venue.name
Tasting menu
"I've gone a handful of times and the food is always executed perfectly and the service is flawless."
Chef Ross Wunderlich reviews  at post.venue.name
Tripe taco
"I love the tripe taco at the Sinaloa taco truck on International Boulevard in East Oakland. There are two trucks; one has seafood and one is straight tacos and burritos. I've worked my way through most of the taco trucks down International, but the tripe taco is the one I keep running back for. Very simple: tripe, salsa and cilantro with a wedge of lime and escabeche. People swear by the Mexican food in the Mission in SF but most of those people haven't gone deep into Oakland to see the truth."

From My Menu

Chef Ryan Pollnow reviews Lamb salad at Souvla
$$ | Breakfast/Brunch, | Deli/Sandwich Shop, | Greek
Hayes Valley
1 Review
"This is my go-to lunch spot on days off. The salad of spit-roasted lamb with cucumber and feta is hearty and tasty but won’t weigh you down for the rest of your day."
Chef Ravi Kapur reviews Chicken salad at Souvla
$$ | Breakfast/Brunch, | Deli/Sandwich Shop, | Greek
Hayes Valley
1 Review
"Souvla knows what's up, and uses great ingredients to make delicious food. Super friendly staff."
Chef Michael Siegel reviews Lamb sandwich at Souvla
$$ | Breakfast/Brunch, | Deli/Sandwich Shop, | Greek
Hayes Valley
2 Reviews
"Perfectly tender lamb, pickled onions, fresh radish and cucumber. Feta cheese over the top and yogurt sauce. Make sure to get some roasted potatoes and soft served Greek frozen yogurt. Olive and sea salt on top are my favorite."
Chef Aaron London reviews Chicken sandwich at Souvla
$$ | Breakfast/Brunch, | Deli/Sandwich Shop, | Greek
Hayes Valley
1 Review
"I eat this way too often. Get an order of mint yogurt and lots of the house hot sauce. I like to eat it in the park nearby."

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