Salting it away. (Fridge Raid).(Terra's Lissa Doumani and Hiro Sone)(Interview)

Restaurant Hospitality,  August, 2003  by Krummert, Bob

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They met while working at the original Spago in Los Angeles, but Hiro Sone and Lissa Doumani traveled widely differing paths on their way to that seminal California restaurant. Sone grew up on a rice farm in Japan and went to culinary school at the Ecole Technique Hoteliere Tsuji in Osaka.

He was the opening chef for the Spago branch in Tokyo, then moved to the U.S. to run the kitchen at Spago in L.A. Doumani was raised in Napa Valley, where her father started Stag's Leap Winery. Self-taught, she became a pastry chef at Spago, then at Roy Yamaguchi's 385 North. The husband-and-wife ...

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