SAN FRANCISCO (CBS SF) – David Bazirgan is the Executive Chef and General Manager of the upcoming Dirty Habit, an edgy, sultry bar-centric restaurant and hideaway in San Francisco’s Hotel Palomar, slated to open in early May 2014 in the former Fifth Floor Restaurant space.
In his most recent role as Executive Chef at Fifth Floor, Bazirgan perfected New American cuisine with a Mediterranean influence, and earned the restaurant three and a half stars from San Francisco Chronicle.READ MORE: Splash Brothers Curry, Thompson Lead Warriors Past Pistons, 102-86
Prior to Fifth Floor, Bazirgan served as Executive Chef at Chez Papa Resto at Mint Plaza and Jocelyn Bulow’s Baraka in Potrero Hill. Previously, he worked at Elisabeth Daniel in Jackson Square. Bazirgan’s dedication and talent was rewarded in the City by the Bay, as he garnered three stars for both Baraka and Chez Papa Resto from San Francisco Chronicle, and was awarded accolades including being named Rising Star Chef by San Francisco Chronicle and Rising Star by StarChefs.
Before moving to San Francisco in 2003, Bazirgan was Chef de Cuisine for his longtime mentor, celebrity chef Barbara Lynch at her restaurant No. 9 Park in Boston’s historic Beacon Hill neighborhood.
Previously, Bazirgan gained experience at a number of renowned Boston restaurants, including Stan Frankenthaler’s Salamander and Todd English’s Olives Restaurant. Barbara Lynch took note of Bazirgan’s remarkable drive, and connected him with his first job out of culinary school at the prestigious Galleria Italiana.
Bazirgan earned his degree from Cambridge School of Culinary Arts in Boston, where he immersed himself in the study of classical French techniques. From humble beginnings as a teenage dishwasher in his hometown of Newburyport, Massachusetts, Bazirgan has always been passionate about serving great food. Since then, Bazirgan’s undeniable talent, innovative style and dedication to his craft have propelled him through the ranks of the culinary world.
Dirty Habit open for just over one year has found it’s place in San Francisco’s diverse dining scene. The setting is casual and the food is too (chicken wings, steamed buns, DH Burger) but the locally sourced ingredients are stellar.
His former 5th floor team has remained at his side for this new venture; Francis Ang on (knockout) desserts and the brilliant Brian Means running the bar.
The outdoor patio seats 45 and dinner or drinks can be enjoyed at a communal table, a comfy sofa or at a handful of tables set for dinner. Sit at the bar if you can find a spot.
Chef Baz and I met recently at DIRTY HABIT for our Foodie Chap chat.
He shared a tasty recipe with us; “Lamb Buns” – to die for!!
Enjoy my tasty talk with one heck of a Chef – David Bazirgan of ‘Dirty Habit”.
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Chef David Bazirgan’s Lamb Buns
- 16 g yeast
- 340g water
- 600g bread flour
- 44g sugar
- 19g milk powder
- 13g salt
- 4g baking powder
- 4g baking soda
- 110g pork fat
- Mix on speed 2 for 5-10 minutes
- Rest for 40 minutes to an hour or until doubled
- Punch down and portion 25g
- Roll each to a ball
- Rest for 30 minutes
- Flatten to 4”ovals
- Brush with pork fat and fold over
- Rest 30 minutes covered
- Steam for 10 minutes
- Salt bellies overnight
- Confit in duck fat
- Press belly
- Portion to 30g each
- Boil peanuts starting from cold water
- Drain and dry
- Fry peanuts starting from cold oil
- Drain and season with Szechuan pepper and cayenne
Hoisin sauce garnish
KCBS radio “Foodie Chap” and KPIX 5 television “Eye On The Bay” host Liam Mayclem introduces us to the culinary stars behind the food and wine loved by so many in the Bay Area.
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