Nick Balla and Cortney Burns are the co-chef/couple masterminds behind the beloved Mission eatery Bar Tartine (sister restaurant to Tartine bakery). They are fiercely loyal to using local produce and making anything - and everything - by hand. Cortney is a Quince alum who spent time in Nepal and India studying the Tibetan language and cultural anthropology. Nick was born in the U.S. but moved to Hungary for high school, and after culinary school traveled extensively in Japan learning to make fishcakes, udon nobles, and kamaboko by hand. He also worked at Michael Minna's Nobhill Tavern in Las Vegas before moving to SF to work at Ozumo, O Izakaya, and then open Nombe.
Winner, 2015 IACP Cookbook Award: Chefs and Restaurants
Winner, 2015 James Beard Cookbook Award: Cooking from a Professional Point of View