Business

Chef Sharon Lee Blends Culinary Excellence, Education and Empowerment

Lee’s professional training took her to New Orleans, where she worked at Restaurant August and expanded her knowledge of Cajun, Creole, and French cuisine under the guidance of internationally recognized chef John Besh. When she returned to San Francisco, Lee was part of the kitchen staff that helped reopen the remodeled Cliff House at Ocean Beach.

Published

2 months ago

August 30, 2026

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San Francisco Chef Sharon Lee, culinary educator and owner of The Spot! Photo courtesy of Chef Sharon Lee.

By Carla Thomas

For Chef Sharon Lee, the kitchen has never been just a place to prepare meals. It has been a classroom, a workplace, a training ground and a doorway to opportunity.

The San Francisco chef, culinary educator and owner of The Spot! Fine Catering Services has spent more than two decades building a career that blends professional cooking with community service.

Now, Lee is expanding that mission through culinary workforce training and plans to launch a culinary academy that would provide underserved youth and adults with a pathway into the food and hospitality industries. Lee’s passion for cooking began in her mother’s kitchen; however, she built a thriving barbering business before graduating from the California Culinary Academy in San Francisco, where she completed the Cordon Bleu program with an associate degree in operations.

“At some point I wanted to try something new, and I have wonderful memories of helping my mother in the kitchen,” said Lee.

Those experiences helped shape the culinary style she later brought to The Spot! Fine Catering Services, which she founded in 2003.

“I have cooking specialties, but I can also cook Italian, soul food, and many foods inspired by different cultures.”

Along the way, Lee strengthened her business and operational skills by working with Paula LeDuc Fine Catering and Levy Restaurants, as well as venues such as the Oakland Arena and Coliseum, Chase Center, and Moscone Convention Center.

As a culinary department head with the San Francisco Unified School District, she directed enrichment programming for high school juniors and seniors, designing curriculum, field trips and health education seminars. She also created a pilot culinary and nutrition program through the University of San Francisco’s Upward Bound Program, teaching college-bound students healthy cooking through a garden-to-table model.

Her community work has included youth culinary education through Big Moma House, food safety and kitchen fundamentals through the Holiday Apron & Hat Program, reentry and job-readiness training through Black Owned Project 365, and culinary instruction for formerly incarcerated men through the Black Cultural Zone in East Oakland.

In her spare time, Lee enjoys feeding her friends, family, and the homeless in the community.

Lee also hosts culinary cohorts to help underserved participants develop practical skills needed to enter the workforce as prep cooks.

Her long-term vision is to build a culinary academy that brings those experiences together under one roof. Lee wants the academy to provide students with more than cooking lessons. Her goal is to teach employable skills, discipline, confidence, and the business knowledge needed to move from an entry-level kitchen position into careers in catering, hospitality, food service management, or entrepreneurship.

For Lee, the recipe is simple.

“It’s all about the next generation and making sure they have the skills and a level of preparation to build a viable career, a good life, and always help others on your journey,” she said.

Chef Sharon Lee will be a guest vendor at the 11th Annual Black-Eyed Pea Festival on Sept. 12 with the Freedom Farmer’s Market at 4521 Telegraph Ave. in Oakland from 9 a.m. to 2 p.m.

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Trader Vic’s Returns to Its Oakland Roots

Trader Vic’s, the internationally recognized brand and birthplace of the original Mai Tai, has officially returned to its roots in Oakland. Originally founded in 1934 on San Pablo Avenue before moving to Emeryville, the hospitality giant has launched Trader Vic’s Outpost at Oakland International Airport’s Terminal 2. The new full-service location offers travelers breakfast, lunch, dinner, and cocktails in a 108-seat space designed to celebrate the city’s status as a top national food destination. Visit the website to read more.

Published

3 days ago

October 19, 2026

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Oakland Mayor Barbara Lee cuts the ribbon at the official opening of Trader Vic’s Outpost and Plum Market at Oakland International Airport. She is assisted by U.S. Rep. Lateefah Simon as Port of Oakland Board President Stephanie Dominguez Walton, left, and representatives from Trader Vic's, Plum Market, look on. Photo courtesy of the mayor’s office.

By Special to The Post

Oakland has always been a city of innovators, entrepreneurs, visionaries, and world-class hospitality. Trader Vic’s—the birthplace of the original Mai Tai – first opened in Oakland back in 1934 on San Pablo Avenue, long before becoming an internationally recognized global brand.

More than 50 years after it moved to Emeryville, Trader Vic’s is returning to its roots. Oakland Mayor Barbara Lee touts the return as another victory for Oakland.

“My administration is deeply committed to backing businesses like Trader Vic’s and Plum Market—partners who invest in our city, uplift our local workforce, and support thousands of local jobs,” Lee said.

The latest Trader Vic’s – called Trader Vic’s Outpost – is located at the Oakland International Airport in Terminal 2 near Gate 25 and had a soft opening in August.

With 108 dining seats, 28 bar seats and a counter for standing-room customers, travelers from around the world can have a full-service restaurant and bar experience or take-out for those with planes to catch.

Open from 6 a.m. to 10 p.m., breakfast, lunch, dinner, cocktails will be served.

Trader Vic’s returning to its roots confirms Condé Nast’s decision to name Oakland the #1 Food City in America two years in a row, and just earlier this month, ranked Oakland #6 on their list of Best Cities in the U.S.!

“The opening at OAK is incredibly meaningful for us,” said Rhett Rosen, CEO of Trader Vic’s Hospitality Group, according to the company website. “Trader Vic’s was born in the Bay Area, and this new location gives us the chance to welcome travelers with a taste of that original spirit before they take off. It brings together everything people love about Trader Vic’s — great cocktails, flavorful food, warm hospitality and a little sense of escape — in a place that connects Oakland to the world.”

Trader Vic’s is an Oakland institution and one of the region’s most recognizable hospitality brands, said Port of Oakland Director of Aviation Craig Simon on the web site.

“Travelers are increasingly seeking dining options that are memorable, locally rooted, and uniquely representative of the communities they are visiting. Trader Vic’s delivers all of that while providing a high-quality food and beverage experience for our guests. We are proud to welcome this hometown favorite to Terminal 2,”

The original Trader Vic’s in Oakland:

In 1934, with an investment of $500, Bergeron opened his initially small restaurant at 65th Avenue and San Pablo, serving comfort foods for lunch and dinner and beers and whiskeys. As his clientele grew, so did his restaurant, expanding space and menu options. After visiting this establishment, famed San Francisco Chronicle columnist Herb Caen proclaimed that the “best restaurant in San Francisco is in Oakland.”

There were as many as 25 franchises worldwide, including the U.S. Trader Vic’s is now headquartered in Martinez.

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Oakland Coal Terminal Backed by Trump Would Be Bigger, Dirtier Than Promised, Says Report

A recent feasibility study commissioned by potential investors says an Oakland coal terminal backed by President Donald Trump could export 13 million tons a year — three times the amount estimated in an earlier environmental review. Surprisingly, the report also contradicts devel

Published

4 days ago

October 19, 2026

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East Bay residents have been fighting alongside No Coal in Oakland for more than a decade. Photo courtesy of No Coal in Oakland.

By Post Staff

Surprisingly, the report also contradicts developers’ and project advocates’ repeated pledges that the coal would be stored in a covered terminal. Instead, the millions of tons of coal shipped annually from inland states to the West Gateway terminal in Oakland would be stored in “two open-air bunkers,” with about 150,000 tons of coal per stockpile, before being sent overseas, according to the recent report cited by the L.A. Times. (https://ruic.utah.gov/wp-content/uploads/2026/09/Port-Study-RUIC-Bulk-Commodity-Ocean-Terminals-Study.pdf)

Residents and clean air advocates have long expressed concerns that coal dust would worsen pollution in West Oakland and throughout the East Bay.

The proposed site of the Oakland Bulk and Oversized Terminal (OBOT) is located at the former Army base near the Port of Oakland, which developer Phil Tagami has been trying for years to turn into a shipping terminal despite determined community opposition.

Trump announced a $75-million investment in the project in June, about a third of its estimated cost. The new terminal would be the largest coal export site on the West Coast, transporting coal to Japan, South Korea, Taiwan, Vietnam and Malaysia, according to the Trump administration.

Opponents say a new terminal would undermine years of progress cleaning up the air in West Oakland, which has a history of disproportionate pollution and high asthma rates due to its proximity to the port and other industry.

According to No Coal in Oakland organizer Ted Franklin, who has been active for 11 years in the fight to stop the coal terminal, the report indicates that investors may be looking for a cheaper way to build the terminal.

“We were shocked but not surprised” by the report, Franklin said. “Basically, it seems that the plan now is to store open piles of coal, which is a less expensive project than creating a completely enclosed facility.”

The threats that the project poses are real, but it faces a lot of economic and legal hurdles, he said.

Coal production is in permanent decline worldwide, he said, wondering who was going to “invest money in an industry that has no future.”

Further, the project has not yet attracted big investors. “There’s no bank, no financing, no financial institution backing this,” he continued.

A major legal hurdle facing the project is the passage of Assemblymember Mia Bonta’s bill, AB 40, the Community-First Coal Review Act, signed into law by Gov. Gavin Newsom on Sept. 30.

The law requires developers of large-volume bulk coal facilities to complete a full Environmental Impact Report (EIR) under the California Environmental Quality Act (CEQA) before they can operate.

The law was specifically designed to block or delay the coal terminal project.

The report to potential developers was produced by consulting groups Norda Stelo and Wood Mackenzie in July and released this month. It was commissioned by the Rural Utah Infrastructure Coalition, made up of eight Utah counties that are considering investing about $43 million into the terminal to receive Utah coal.

The consultants produced their findings after visiting Oakland, examining engineering documents and holding discussions with Savage Cos., a Utah-based transport and logistics company selected to operate the facility

Research has shown that coal terminal operations can be dangerous to public health. The ports of Los Angeles and Long Beach moved away from open-air coal and petroleum coke storage three decades ago.

The report says that the site could process 12 million metric tons, or 13.2 million tons, of coal each year, three times more than the terminal’s approved environmental impact report from 2002 and its 2012 addendum. Neither document mentions coal specifically, but rather bulk commodities.

The coal arriving in Oakland could also be dirtier then had been previously stated, according to the report. Project officials previously said the terminal would handle only high-grade western bituminous coal from Utah, but the recent report says it will also handle Powder River Basin coal from Wyoming and Montana, known to be much dustier.

Nor does the report mention plans to cover the rail cars to prevent pollution, though project officials previously promised they would only utilize coal transported in covered rail cars.

“It appears the developers want to build something much bigger and more polluting than anything they previously revealed, either in court or to the West Oakland community,” said Colin O’Brien, deputy managing attorney at the nonprofit Earthjustice, speaking to the L.A. Times.

The report indicates that the project may be much more expensive and take longer to complete than anticipated. The Energy Department estimates the terminal will cost about $231 million, but the report places the price at between $430 million and $625 million.

The terminal will take 53 months to complete according to the report, significantly longer than Trump’s promise of exports beginning in 2028.

Ted Franklin’s column, “Utah Study Blesses Investment in Oakland Coal Terminal but Leaves Key Questions Unanswered” is available at https://nocoalinoakland.info/utah-study-blesses-investment-in-oakland/