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Episode Info: An Interview with Chef Hayden McMillan of Waiheke Island Yacht Club San Francisco - 021 Have you ever heard of a pop-up restaurant?  Admittedly, it's not a typical trend in the culinary world, however communities hosting large scale events like the World Cup or the Olympics will often see restaurants spring up for the event.  These restaurants are designed to capitalize on the event and they often leave shortly thereafter.  Chef Hayden McMillan, one of the top chefs in New Zealand came to San Francisco this summer to serve at the helm of the Waiheke Island Yacht Club restaurant. Not familiar with the major event in San Francisco this summer that inspired fellow Kiwis, McMillan and owner Tony Stewart, to open the restaurant?  Well you must not follow competitive sailing then because San Francisco was home to the America' Cup in 2013.  Stewart approached the America's Cup with his idea and they were excited about the concept and thus the restaurant was born.  After securing a space on Pier 29 in San Francisco's popular Embarcadero district, work began in earnest.  McMillan said in the interview, that the whole build out happened in less than a month and he and his kitchen staff spent their first several weeks laying the wood floor and installing appliances before finally being able to cook. The restaurant opened on July 4 with the guarantee that they would have a space until December 31st and nothing more.  The San Francisco dining community fully embraced the restaurant immediately.  Kiwis in town to watch the America's Cup enjoyed the chance to dine on familiar cuisine and Chef McMillan said it helped tremendously that New Zealand's sailing team reached the finals of the America's Cup. Chef Hayden McMillan described the cuisine at Waiheke Island Yacht Club as crisp and clean with a focus on seafood and fresh ingredients.  In fitting with the goal of introducing Kiwi cuisine to the San Francisco dining market, the restaurant imports a great deal from New Zealand.  McMillan said the restaurant imports things like the lamb, venison, line caught snapper, grass fed beef and more. For Chef McMillan, the chance to lead the kitchen staff at Waiheke Island Yacht Club in San Francisco also marks his first travel abroad.  McMillan said after the America's Cup concluded things settled in a bit and he has been able to explore San Francisco a bit to consumer as much local cuisine as he can.  McMillan said he and restaurant owner, Stewart, are also pla
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