The Chef

Owner and Executive Chef Andrea Froncillo

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was born in a small seaside town outside of Naples, Italy. He was taught to cook by his “Nonna”, who passed on a deep passion for life to her grandson. From his early experiments with simple, basic foods grew an appreciation for the sensuality of texture, presentation and fragrance.

Andrea received his formal culinary training in the early seventies and graduated with honors from the E.N.A.L.C., in Trieste, Italy, followed by a six-month internship at the Hotel Foresta in Genoa, Italy. He then worked for several years on luxury cruise liners and eventually found his way to the United States in 1978. His resume ranges from a post as captain and sommelier at the landmark Ernie’s restaurant to opening a dozen acclaimed venues in Nevada, Alaska and California.

In the early 80’s, Andrea and his friends and co-workers lived in North Beach (the Italian section of San Francisco). His friends, Juliano Serrano, Mario Ascione and Giovanni Scala, to name a few illustrious chefs of world renown, used to cook, hang out together playing fuse ball and talking food. They were all chefs who enjoyed cooking together.

Through the years, they have continued their friendship founded upon food and cooking as later they went on to open their own restaurants—Giovanni opened Piatti, Table 29, Scala’s Bistro and Bistro Don Giovanni, Mario opened Café Macaroni, Juliano, after opening Sutter 500 with Hubert Keller, took over Masa’s in Union Square and later opened Picasso at the Bellagio in Las Vegas. While they all expanded and opened new restaurants, Andrea became the Executive Chef of Calzone’s, The Stinking Rose, the Crab House at Pier 39, The Dead Fish, Bobo’s, the Franciscan at Fisherman’s Wharf, The Old Clam House and Salito’s in Sausalito.

They have all stayed in touch throughout these restaurant incarnations and still enjoy cooking together when time permits.

Andrea has made many appearances on national and local news channels and cooking shows, including Now You’re Cooking (NBC), Woman 2 Woman (CBS), Good Day L.A. (FOX), La Cocina (LA Univision) as well as radio shows including Merrill Shindler’s Restaurant Show on 97.1 in Los Angeles; Dining Around with Gene Burns on KGO, and appearances on KABL, KMEL and K101 in San Francisco. His recipes and recommendations have been featured in several Bay Area newspaper articles. His web site, Sex and the Kitchen is filled with recipes for two and recommendations for romantic travel and dining throughout the world.

Froncillo currently resides in North Beach. He travels to Italy several times a year in search of new trends in food.

Difference between a very good steak,
a great steak and The Steak

Aging is a natural process that improves the tenderness and flavor of beef. There are two types of aging: dry-aging and wet-aging.In the ‘70s, a less expensive aging process became popular that put the beef in vacuum-sealed Cryovac bags, allowing the meat to age in its own juices, hence the term “wet-aging.” This produces a tender steak, but does not enhance the flavor.


What About The Crab

We buy only Dungeness crab that weighs at least two plus pounds (for those meaty legs) and is harvested from the nearby Pacific Ocean. The whole crab is roasted and drizzled with our crab butter sauce.

San Francisco’s Fisherman’s Wharf is a landing spot for many kinds of seafoods, but a glance at the big sign overlooking the parking lot (or at the smaller signs posted around the city pointing the way to the wharf) gives a clue to which is most important. Both signs feature the distinctive shape of Dungeness crab, one of the treasures of the West Coast fish market, and the symbol of the Golden Gate fishing industry.

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Contact Information

Bobo's Restaurant
1450 Lombard Street
San Francisco, CA 94123

Phone: 415.441.8880

E-mail: reservations@boboquivaris.com

Open Hours

Open 7 days a week.
Every day of the year.

Sun - Thu : 5 pm to 10 pm
Fri - Sat    : 5 pm to 11 pm