The husband and wife team that brought Son's Addition to the Mission corridor is excited to unveil Otra to the Lower Haight neighborhood. Focused on fresh masa, bold flavors, and traditional Mexican cooking techniques, Otra brings you dishes reflective of Chef Nick's childhood experiences. 

 

He first gained interest in cooking from watching his mother Linda and Aunt Virginia, who always had a simmering pot on the stove to feed the entire family. Majoring in political science and philosophy at the University of Texas, Nick worked in kitchens to support himself, learning everything from dishwashing to prep cooking.  After graduating from UT, he decided to follow his parents' advice and enroll in culinary school in San Francisco.  Later he worked with the acclaimed chef Traci Des Jardins in San Francisco, and 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 operates award-winning restaurants. Anna’s attention to detail and warm-hearted nature makes guests feel welcome and at ease

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

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