As you cross the threshold at 1000 Guerrero Street, you'll enter a cozy space with a playful, vintage vibe. Our food is meant to comfort you with the familiar flavors of Tuscany, Provence, and other Mediterranean locales while celebrating the bounty of our beautiful state. We will welcome you as family and treat you like "company," whether you join us for lunch, dinner or a drink at our bar.
Jason Poindexter, Chef, Owner
Midwestern roots run deep in Jason, the son of farmers on his Mom’s side, grocers on his Dad’s. After getting his degree in art history and economics, heading off to culinary school seemed like a natural next step – grow it, sell it, cook it – the progression made sense. And what could be better for this grandson of French background than landing at the Ritz-Carlton Chicago, followed by the Four Seasons in San Francisco. Always a bit of a Francophile, Jason’s cooking in the fine dining world merged his French sensibilities with the food values he learned from his talented mother – food that showcased that fresh from the garden flavor. But in the back of Jason’s mind was that dream he’d harbored since high school – running a restaurant of his own. Clichéd though it may be, a dream came true – working alongside a great colleague, cooking for friends and neighbors, knowing his guests - in Jason’s own words, “a truly amazing opportunity.”
Thuy Nguyen, Manager, Owner
A French doctor-turned-foodie, Company is Thuy's third foray in the restaurant business. Her first two ventures of 11 years each (one in Paris and one in San Francisco) explored the nuances of French-Vietnamese cuisine. When the opportunity came to partner with a pair of rising star chefs from Four Seasons, she knew it was finally time to embrace the cosmopolitan fare of her adopted home. Thuy believes California cuisine is simply the fusion of the best that Europe, America and Asia have to offer. It also pairs well with wines, which will be offered "free flow" among bottles (both from the Old world and New world) in a casual and playful decor she likes to describe as “Haute Comfort.” With Jason, she wishes you: Bon appétit, Enjoy your meal and An ngon!
Russell Morton, Asst. General Manager/ Front of House Operations
A native of the Bay Area, Russell had the good fortune of travelling internationally while growing up. Whether in Italy, France, Greece or elsewhere, Russell learned to taste and savor the variety of food and drink for which each country is known. Back on home ground, cooking school seemed to make sense , first getting a degree in baking and pastry and then moving on to Le Cordon Bleu Culinary Academy, SF. Among the restaurants that Russell’s worked at, are well known San Francisco favorites, Plumpjack Café, Jack Falstaff and the Velvet Cantina. Along the way, his interests were migrating to the burgeoning bartending and cocktail scene. Russell also found his way to the Four Seasons, where he met both Karen and Jason, and where, in addition to spots as Assistant Restaurant Manager and Catering Sales Manager, he was one of a few individuals on the Wine committee. Here at Company, among his many other responsibilties, Russell will be wowing diners with some unique wine cocktails, artisanal liquors, and a unique selection of from the barrel wines that draw on personal relationships with local wineries.