At Øsana, we believe cooking with love is at the heart of every great meal. That belief comes from Chef Haigo’s grandmother Osana, a humble and spiritual woman whose kitchen first sparked his love for cooking. She taught him to respect ingredients and the people who grow them—values we carry with us today. Inspired by her teachings, Chef Haigo attended the California School of Culinary Arts, earning a degree in culinary arts and training under acclaimed Michelin-starred chefs such as Tony Esnault, an Alain Ducasse protégé. Over the past 15 years, he has worked his way up the brigade, leading kitchens of his own and gaining extensive experience in full-service restaurant consulting—from food and beverage development to front- and back-of-house operations, systems design, and cost management. Today, he brings together the values instilled by his grandmother and the discipline honed under Michelin-star chefs, preparing dishes with locally sourced, seasonal, and organic ingredients that celebrate California’s agricultural bounty and honor the land, the seasons, and the farmers who sustain it.