Chef
Kimberly Bugler

San Francisco

About Kimberly Bugler

Kimberly Bugler is the pastry chef for Scala's Bistro. After graduating first in her class from the French Culinary Institute, her confectionary creations have been featured on the Discovery Channel, TLC and the Food Network. Her long resume includes stints at Maxim's in New York City, American Park at the Battery, the New York Marriott Marquis, the J.W. Marriott Resort in Las Vegas and the 21 Club.

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My Venues

Scala's Bistro
432 Powell St
San Francisco, CA

Accolades

Top 10 Pastry Chefs in America
Dessert Professional Magazine
Five time finalist
U.S. Pastry Competition

Where I Go Out

Pork and Peanut Dumpling

Good Mong Kok Bakery

$, Chinese, Breakfast, Dim Sum, Chinatown

"I haven’t had a bad item yet from this tiny dim sum window. These crystal skin dumplings are filled with a Kung Pow Pork and peanut mixture with crunchy water chestnuts. And they’re HUGE!!!"

$$, Ramen, Tenderloin

"The chewy handmade noodles are great, but the creamy rich base is amazing! Thin slices of duck perch next to yummy veggies, and a bit of plum paste. Every bite is different than the one before. The prize is well worth the wait in line! Oishii!"

$$$, Ramen, Japanese, Modern, Full Bar, Western Addition

"I can't imagine ever skipping this dish when I'm at Nojo! The bacon is a great wrapper for the mochi. When its grilled the mochi gets an amazing soft texture with edge bits that resemble melted crispy cheese."

Chef

Kimberly Bugler

Scala's Bistro

fried frogs legs en aigre doux

Monsieur Benjamin

$$$, Outdoor Seating, French, Full Bar, Bistro, Hayes Valley

"So delicious! The crust is thin and perfectly crisp. The sweet vinegar drizzle is the perfect foil to the silky meat."

$$, Reservations, Thai, Mission Dolores

"This shredded green papaya salad with chili, tomato, lime, and taw crab was so spicy but so good; I was smiling through the tears! The soft sweet crab is a great foil for the limey, peppery, crunchy salad."

Wine Bar, Cheese Shop, Mission Dolores

"Mom wished her grilled cheese was like this one! Sweet and tangy, with Cabot and Vella Cheddars, and apple-ale chutney, pressed on Josie Baker Bread."

Chef

Kimberly Bugler

Scala's Bistro