Our Story

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A collaboration between husband & wife team, Chef Nick Cobarruvias, former Chef De Cuisine of Marlowe, and Anna Sager Cobarruvias of Maverick SBE, Son's Addition opens in October 2017 to widely anticipated acclaim. Focusing on traditional slow cooking, pickling and fermenting applied to a contemporary palette of local flavors, Son's Addition promises to be a much needed neighborhood eatery and hang out.  

Chef Nicolas Cobarruvias has a fresh take on approachable fine dining. A native Texan, Chef Cobarruvias first gained interest from his mother Linda and Aunt Virginia, who on Sundays had a simmering pot on the stove to feed the entire family. While majoring in Political Science and Philosophy at the University of Texas, he worked in kitchens to support himself, learning everything from dishwashing to prep cooking.  After graduating from UT, he decided to follow his parent's advice and enroll in the CCA in San Francisco.  Later he worked with the acclaimed chef, Traci Des Jardins, in San Francisco then moved to Luna Park San Francisco as Executive Chef. In 2009, he moved to Los Angeles to open two restaurants for Luna Park owner, AJ Gilbert, and served as the Executive Chef at The Farm of Beverly Hills, where he created a fine dining experience with classic American cuisine. Chef Cobarruvias returned to San Francisco in 2016 as the Chef de Cuisine at Marlowe under acclaimed chef, Jennifer Puccio. 

Anna Sager Cobarruvias, Co-Owner and General Manager of Son’s Addition, has been working in restaurants since she was 15 years old. In San Francisco she was a server at Last Supper Club and Anzu, and an Assistant GM of Maverick, a Mission neighborhood favorite. In Los Angeles, she worked for SBE, a leading hospitality company that develops, manages, and operates award-winning restaurants. Anna’s attention to detail and warm-hearted nature makes guests feel welcome and at ease. 

When not working, you can find the team spending time with their two young daughters, Beatrice and Marlo.