Fund Chef Eder's Vision for Provecho Restaurant

When I first started Provecho, I didn't know how far it would take me or where I foresaw it going. My food like my own culture,is ever evolving. It's smoke kissed dishes, produce grown within an hour. 

Born in the Central Valley, Ramirez is a first-generation son of Oaxacan parents. He moved to the Bay Area in 2007 and has spent his entire adult life here. And while most locals will hang their hats on the supremacy of our Mexican food offerings, Ramirez said he wasn’t satisfied when he arrived. It’s what inspired him to spend hours on the phone with his mother — and especially his grandmother — to talk recipes, learning the ways of the old Oaxacan-style mole and tamales that he grew up eating. - Adrian Spinelli for Eater SF

Chef Eder and the future team will be using the funds from this campaign to turn my vision of PROVECHO into a reality; a brick and mortar restaurant. I want to show you what Oaxacan food means and why culture is important. To create a space to enjoy culturally relevant concepts, food to connect you to your roots or to help you understand someone else's. Something that feels new, exciting, and a feel of what the Bay Area food scene was; and can be.

I want to center the food around Oaxacan concepts; including life fire cooking, utilizing locally sourced seafood and produce. To have a community space to come and hang out to share ideas for a better future.

Special thanks to everyone who's believed in myself and to all those who've helped throughout the years.

Chef Eder