Howard Bulka was born in Chicago, Illinois and raised in Los Angeles, CA. Howard studied economics in college in San Francisco but suddenly realized he hadn’t found his calling until a friend suggested he become a chef.
With that in mind, Howie sought out the knowledge to begin his new career choice by going door to door talking to hotels and restaurant chefs for their advice. Howie soon was hired to start cooking pastry in downtown San Francisco and the rest is history. Howie spent the next forty years cooking, managing and consulting with and for some of the best chefs and restaurants in the world.
After restaurant consulting for over ten years, Howie finally decided to open his own restaurant with a concept of having simple ingredients and great food. Howie first worked in Menlo Park with opening Marche restaurant and then moved on to open Howie’s Artisan Pizza in 2009 at Town & Country Village Shopping Center in Palo Alto, California.
Voted Best Pizza, by readers of Palo Alto Weekly, Howie’s Pizza continues to offer a truly artisan experience. Chef Howard Bulka is in pursuit of a perfect pie and the proof is on the plate. Howie’s is a much-loved neighborhood Italian restaurant, offering a diverse menu of pizza, handmade pasta, appetizers, big fresh salads and a well selected list of beer and wine.
On the podcast Chef Bulka recalls his incredible culinary journey, helps us understand the restaurant business , new and old ideas, hard work pays off, local favorites and his depiction of what delicious offerings are available at the restaurant.
Howie’s Artisan Pizza
https://www.howiesartisanpizza.com
Show Notes
https://www.foodoriginspodcast.com/podcast-episode-28
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