Doug “Bix” Biederbeck is the proprietor of BIX, which he founded in 1988. His passion for jazz, appreciation of art and commitment to hospitality make BIX a decidedly personal restaurant.
Doug recently published Bixology: Cocktails, Culture and a Guide to the Good Life, a vest-sized handbook offering advice on food, drinks, music and art, as seen through the eyes of a restaurateur.
A native of Washington, D.C., Bruce Hill has been cooking in San Francisco since 1984. A self-trained chef, Bruce made his mark in legendary San Francisco restaurants like Stars and Aqua before joining BIX as executive chef and co-owner in 2002.
Under his supervision BIX has gained 3-star status from SF Chronicle food critic Michael Bauer, yearly placement in theChronicles TOP 100 Restaurants and a Top 40 ranking in the Zagat guide.
Raised in Portland, Oregon and gifted with talents in many fields, Emmanuel Eng studied graphic design and glass blowing at Rhode Island School of Design but came to the realization that art school was not a good fit. He began his culinary career in 2000 at San Francisco’s Indigo restaurant. Moving his way up the ranks, he worked as at some of the city’s best restaurants including Aqua, Quince, Boulevard and Maverick.
In 2015, he was appointed as chef of BIX.