INTRODUCING HILDA AND JESSE!
The vision of business partners Kristina Compton and Rachel Sillcocks. An all day breakfast restaurant and neighborhood hangout that we are working on opening in San Francisco. Breakfast has always been our favorite meal of the day, and what we believe to be an undervalued meal period. We are excited to explore and share our ideas about breakfast through Hilda and Jesse.
Please stay tuned for future pop up dates! We hope to meet you all soon.
Kristina & Rachel
WE will be hosting popup dinners AT MARLA BAKERY EVERY OTHER monday! see below for menus and dates
Brunch for dinner at marla bakery
On Monday, August 19th, from 5:30pm to 8:30pm, Hilda and Jesse will be hosting Brunch for Dinner at Marla Bakery (3619 Balboa Street @ 37th). Who doesn't love breakfast for dinner?! AND...this isn’t your typical brunch spread! The food will be playful and the atmosphere lively and welcoming. Come and see how Hilda and Jesse shake up brunch! We are offering a 3 course menu for $45 with the NEW option to "Treat Yourself" and add on our indulgent offering of caviar, grilled oyster and peas. This is a must try - you won't be disappointed! There will be a vegetarian menu offered as well. Please note, this is the only dietary restriction we can accommodate at this event. We look forward to seeing you all there!
“SO LONG SUMMER!”
LABOR DAY BBQ @ MARLA BAKERY
On Monday, September 2nd at Marla Bakery (3619 Balboa Street), Hilda and Jesse are hosting a "So Long Summer" BBQ! We are offering seatings beginning at 5:30pm until 8:30pm. Bring your friends and enjoy a convivial and family style meal. Tickets are $60 per person. Come do BBQ with us and send off the summer in Hilda and Jesse style! Think all of your favorite backyard comfort foods - ribs, mac n' cheese and banana pudding - done the H&J way. Equally as important, we will be offering a selection of bubbles (of course!) to accompany your meal: Champagne, Cider and Beer. Come out - almost - to the beach and join us.
WHO WE ARE
KRISTINA Liedags COMPTON
Kristina has fifteen years in the industry dating back to the early 2000’s. Upon graduation from High School, Kristina moved to Charleston, South Carolina, where she had the good fortune to land in the kitchen at Fig under the tutelage of Chef Mike Lata. It was this time at Fig that served as the foundation for her culinary education. Looking to further her cooking career Kristina moved to San Francisco, California. Since her arrival she has worked in some of the Bay Area’s finest kitchens. Some highlights include:
Sous Chef, Haven/Plum, SF, CA
Sous Chef, Range, SF,CA
Executive Sous Chef, Atelier Crenn, SF, CA
Sous Chef, Mosu, SF, CA
Chef de Cuisine, Avery, SF, CA
Kristina considers this new venture as the ultimate opportunity to showcase her food in a fun and unique setting. She will bring the freedom, creativity and excellence of fine dining to a welcoming neighborhood restaurant.
DIRECTOR OF OPERATIONS/CO-FOUNDER
Rachel has a total of seventeen years experience in the food industry. After receiving a degree in Art History from Northwestern University, one year of which was spent in Paris, France, Rachel earned a Culinary Arts Degree at the French Culinary Institute in New York, New York. Upon graduation, Rachel moved to California. Since her arrival, Rachel has had the opportunity to work with some of Northern California’s best chefs, restaurateurs and entrepreneurs. The list includes:
Sous Chef at Cyrus, Healdsburg
Sous Chef at Nopa, San Francisco
Executive Chef at Piccino, San Francisco
Executive Chef at Range, San Francisco
Consultant/Culinary Director at Green Heart Foods, San Francisco
Executive Chef/Operator at Fare Resources, Emeryville
After her departure from Range in January of 2015, her focus shifted to seeking new opportunities outside of the kitchen. She found herself increasingly aligning with businesses conscious of their impact and anchored in deep seated values affecting all facets of their day to day operations.
In all of her former positions, she has excelled at establishing systems and finding efficiencies. She enjoys dispelling chaos into systems, templates, schedules and recipes. Her time at both Green Heart Foods and Fare Resources enabled her to build frameworks, manage food production, and implement improved sourcing criteria on a much larger scale.
At the end of the day, Rachel believes that good food, food that people return to, comes from a positive, healthy, cooperative environment. That if individuals are excited to come to work and to learn from one another, it will be reflected in the end product and experience. It is the only way to do right by the food, the customers and ourselves.
CONTACT US TO HOST YOUR NEXT EVENT
Let Hilda and Jesse host your next party or event! We are available for brunches, dinners, drop-offs and much more! Email us for inquiries.