By: Kyrie Sismaet
Sitting radiantly in North Beach is the recently opened Flour + Water Pizzeria, a sleek, luminous, and cozy addition to the historic neighborhood that opened in the summer of 2023 has become an instant favorite for their casual atmosphere and generous servings of homestyle Italian classics. Much of this adoration and success can be attributed to the warm and friendly staff, the nostalgic arcade game, and the talented chefs.
Among the kitchen staff is Sous Chef Mikee Tocus, who leads with relaxed confidence, skilled precision, and a genuine love for his craft. The Filipino American Post had the fantastic opportunity to sit down with Chef Mikee and discuss not only his career journey, but also his Filipino-American identity and how culture influences his representation and culinary perspectives.
Hi Chef Mikee! Thank you for taking the time today. We’d love to know how you first discovered your passion for cooking?
“I’ve been cooking all my life. I grew up as a creative, hands-on kind of person, I was in band, breakdanced, but the expression you can convey from food is different than anything else.
And how was it making that transition towards concentrating your creativity into food?
“It was pretty streamlined and there’s nothing more satisfying than conveying your emotions through food and having them experience a part of you.”
Sous Chef Mikee Tocus during Flour + Water Pizzeria’s opening. Credit: Harrison McArtor
And now you’re the Sous Chef! How was that and how did it feel to reach this position?
“I was kind of dumbfounded but I knew that I could take on this role and lead the restaurant because of my experience. I went to the International Culinary Center in 2013 then joined on the Garde Manger station at the Flour + Water in the Mission in 2016.”
How has it been in this industry being a person of color, being Filipino, and having that representation?
“Being Filipino in the industry feels like being the black sheep because everyone expects us to be in the medical field.”
How has your family been in supporting you develop as a chef?
“They’ve been so supportive, my parents were definitely big influences to my cooking.”
That’s so great to hear, and I assume you grew up eating a lot of Filipino food?
“Oh yes! My favorites, especially when it’s cold out, is to make Lugaw, Sinigang, Kare Kare. Filipino food is very voluminous and meant to feed many. I’m trained in French cooking, but Adobo, lumpia, and dinuguan are still some of my favorite dishes to cook.”
How does being in the Bay Area specifically influence your perspective in your career?
“I feel like it gives me more of a laid-back style. Growing up, I was used to family-style cooking and Filipino food’s all about the camaraderie, they’ll always have food for you to-go.”
How have you seen the clientele of the restaurant react to the opening, especially from Covid and all the recent, often negative, news?
“It was surprising! Despite Covid disrupting the restaurant industry, we have an iconic location and everyone just swarmed.”
There’s a lot of crossover with Italian and Filipino food, have you noticed any similarities working here?
“Yeah, the tomatoes and vinegars are similar profiles.”
Filipino food has also been having its moment lately being front and center in the mainstream. How do you feel about this visibility?
“I’m glad that it’s being more represented now, food is what makes us Filipino, and being able to share that in the public is an amazing feeling. Letting people try things they haven’t tasted or even seen before is a wonderful thing.”
Where do you see yourself in your career in the future?
“I just love to cook and being hands-on, making food that I enjoy and sharing it with people, expressing that through the food and I definitely want to see this operation grow. I’ve been here since the first location and it’s been great watching Flour + Water grow as well as myself rising to Sous Chef.”
What advice do you have for aspiring chefs looking to follow in your same path?
“You can’t improve if you don’t take the first step, you have to step out of your comfort zone. It’ll feel uncomfortable but necessary. Take that chance and do what you love.”
Lastly how have you celebrating Filipino Heritage Month?
“Just by being myself!”
Thank you for all of your insightful answers, Chef, and we wish you all the best in your career!
Flour + Water Pizzeria is located at 532 Columbus Ave, San Francisco, CA 94133, and is open open daily from 11:30am to 10pm. Stop in for handcrafted meals and definitely say hi to Chef Mikee if you spot him!
This interview has been edited and condensed.
