Raised in Chicago with French-Canadian roots and a family passion for food, Amy Svendberg seemed destined for the restaurant world.
After studying French business and translation at Northern Illinois University she spent five years in Paris before returning home, eventually managing Kimpton’s Atwood Café.
In 2007 she moved to San Francisco, becoming managing partner of Poggio, then of Copita Tequileria y Comida in 2012, and later expanding with Convivo at the Santa Barbara Inn and the new Copita in San Jose in 2023. Amy serves on the Downtown Sausalito Association board and belongs to Les Dames d’Escoffier, while still finding time to climb mountains and spend time with loved ones.
Amber Turpin: How did you get into this work?
Amy Svendberg: When I graduated from college, I moved to Paris to begin my master’s in hotel management. In order to make ends meet, I got a job waiting tables at a Tex Mex restaurant … the irony, I know. In Paris, markets are the heart of everyday life, and I became enamored and inspired by the quality, simplicity and authenticity found in the streets of Paris. Before long, I was promoted to manager and never looked back.
What is your favorite thing to cook (or eat) and why?
Without a doubt, when I have time, I love long-cooked meals—a blanquette de veau or osso buco, or anything that simmers slowly and fills the kitchen. They are forgiving if you forget one or two ingredients, and the process is almost therapeutic. When I am in a hurry, I always lean on eggs: a French omelet, poached eggs or a sunnyside fried egg on a protein bowl. It’s one of the advantages of having chickens in my backyard.
What ingredients do you use or eat the most?
Having a background in French, and 20 years at Poggio, I will always lean on the classics: butter, cream, eggs and flour. At home we’re big Mexican-food people and have a jar of salsa macha that goes on practically everything.
What are some of your go-to places to go out for a sit-down meal? What about take-out?
Sushi Ran is always a go-to for us—the food is consistently excellent and Yoshi is the OG of Sausalito. We recently discovered The Speakeasy in Novato, which speaks to my Chicago roots. As for take-out … does getting fish right off the boat from my chef partner Ben Balesteri count? There is nothing better than when Ben comes back with halibut, crab, rock fish and on a rare occasion, bluefin.
Last meal on Earth?
The meal would be at my mom’s cabin in Quebec, and we would be having a cabane à sucre. If you know, you know.
Poggio, 777 Bridgeway, Sausalito, 415.332.7771, poggiotrattoria.com; and Copita,739 Bridgeway, Sausalito, 415.331.7400, copitarestaurant.com.
