Changes Coming For Nombe Executive Chef Vincent Schofield Joins The Team As Executive Chef Nick Balla Moves On In 2011

The Mission District's favorite izakaya lounge and restaurant isn't missing a beat as Executive Chef Vincent Schofield steps in for Executive Chef Nick Balla at the beginning of next year.

Schofield will head the kitchen and partner up with husband- and wife-duo Gil Payne (Sake Sommelier) and Managing Culinary Director Mari Takahashi. Takahashi, just back from an extensive stay in Japan, will bring her Japanese flair to the kitchen as Schofield assumes his new role. Most recently at Darwin Caf� and Ebb & Flow, Schofield is familiar with San Francisco's restaurant scene. He's also well acquainted with Asian flavors having been Opening Executive Chef at Kabuki Kitchen.

"I have been a fan and friend of Mari and Gil going back to their Sozai (now Izakaya Sozai) days, and I've cooked with Mari at Sozai and Mission Street Food. So I'm psyched to work with them to continue the unique Japanese cuisine that Nombe executes so well," says Schofield.

Schofield's experience with California cuisine and local foods fits perfectly with Nombe's modern approach to Japanese gastropub fare. Plans have already been made for Schofield to spend some time in Japan before his role begins.

Takahashi and Payne expect a smooth transition as Balla ends his run at Nombe. After working with Takahashi and Payne in opening the first izakaya in the Mission, earning accolades both critically and publicly for their inventive food and extensive sake offerings, Balla is stepping aside and planning to take some time to travel and plan his next move. "It's been an exciting and productive year at Nombe, and I wish Mari and Gil continued success as I seek some new challenges," says Balla.

Nombe is located at 2491 Mission Street (near 21st Street) in San Francisco. Its menus change frequently so diners are encouraged to check online at www.nombesf.com or call ahead (415-681-7150) for more information and reservations. Hours are Wednesday, Thursday, Sunday and Monday 6:00 p.m. to 11:00 p.m.; Friday and Saturday from 6:00 p.m. to 2:00 a.m., with a late night menu available after 11:00 p.m. and weekend brunch Saturdays and Sundays, 11:00 a.m. to 2:00 p.m.