Photo by Asta Karalis

Photo by Asta Karalis

20 questions

12.10.2014 | Issue #6/7

The key indicator that Liz Subauste is very good at her job, is that she is consistently everywhere and nowhere. 
As a restaurant consultant, her mission is to guide a restaurant through its stormy opening months, helping define the details and keeping them on-message.
She's worked with everyone from New York's Toro to San Francisco's flour + water, and it's generally agreed upon that her taste is paramount.

She's currently consulting behind-the-scenes at SF's buzzy Thai joint Kin Khao.

My mom, my dad, my brother and my closest friends in San Francisco. My family hasn't have the chance to visit here, so it's always hard for me to explain my life to them. I think sharing a meal with my closest friends would be the easiest way to summarize who I am and what I'm up to.

My cameras. I love taking pictures, all the time.

I wanted to be a filmmaker and tell stories.

The chef’s passion and commitment to the project. Opening a restaurant is a very intense process. I’m going to work 12+ hours a day with that person, so I need to make sure that we have the same values, work ethic and commitment to the project.

Most of my friends cook for a living, so I’m always too shy to cook with them. I can bake, though. I make great pies and I pour some mean wine.

A negroni.

Nothing taste as good as a cocktail in bed after a long service.

Paris, France. I’m obsessed with that city.

The middle of the night when the restaurant is busy, the energy is great, the music is just right and all the pieces are working in unison. There's always that magical moment. It's great to step away and see it happen.

La Cuchara de San Telmo, San Sebastian. Two of my best friends and I went to Spain this past October. The experience of drinking txakoli (which was cheaper than water) on my birthday with some close friends while screaming to hear each other, eating the most delicious bites standing in a super packed restaurant full of locals…nothing tops that.

A reviewer is in the house. No matter how many times I’ve gone through the process or how prepared I am, it’s always nerve-raking to know you’ve been judged.

Scoot. I just recently sign up to this app that let’s you pick up scooters and drop them all over the city. Before that, all my money went to Ubers.

Running. I’m not a fast runner but I can run for miles. It’s the only me-time that I get in the middle of my crazy days.

I spend a lot of time translating chef’s talk to service. Oh, and I run a lot of errands.

When I got Kona, my pet pig, as a birthday present years ago.

Eating and drinking. I always like checking out new places on my days off. 

I’m a decent graphic designer. When I first started working at flour+water, the company was super small and we all had to do everything ourselves, so I had to learn to use InDesign and Illustrator to do all the menus and collateral for the company.

Annie Stoll. Working for her at Delfina made me discover that restaurants can have soul and integrity. She gave me my first managing job and coach me every step of the way.

Outside of work: jeans and v-necks. At work: a black dress.

Cheese and meats with a glass of wine. I never cook at home, so most of my meals at home consist of cheese, salumi and a glass of rosé. No utensils needed.