Meet Joshua Clever — Best San Francisco Food Tours

Veteran guide Joshua Clever leads tours in San Francisco, Berkeley, and Oakland. Joshua divides his time between California and France (half his luck), and is the driving force behind Edible Excursions’ latest tour: West Berkeley Wine Block. A culinary school graduate, he is an avid runner and a big fan of natural wine.

How did you become an Edible Excursions guide?

I had finished culinary school and started to chef with Bi-Rite Market catering. I met another guide, who mentioned that Lisa was looking for an admin assistant. I interviewed for that position. I had absolutely no intention of ever being a guide. I was so shy and awkward. The thought of standing in front of people and talking scared me. I’d always had terrible stage fright. Lisa disagreed. She didn’t hire me for the admin spot, she brought me on as a guide. I was petrified at first, but reluctantly accepted the offer. The rest, as they say, is history.

What is your favorite part of leading Edible Excursions tours?

I’m a food lover and enjoy sharing engaging stories about people that turned their passion into a successful business. When I lead tours I have the opportunity to merge two of my favorite things: delicious food and empowering storytelling.

Can you share some highlights from the Ferry Building Tour?

This tour brings so many of my favorite things together in just 90 minutes. The pioneers in the Ferry Building, like Acme, Cowgirl Creamery, Miette, and Recchiuti, have such rich stories and their influence extends beyond the Bay Area.

What kind of home cook are you?

I keep it simple. As a certified natural chef, I’m always thinking about the nutritional value of what I consume. Don’t get me wrong, I have my naughties from time to time. But I eat healthy fare on a daily basis. I am all about shopping the farmers market for the best seasonal produce. Greens, lots of citrus, fresh herbs, and super “clean” proteins: that’s my cooking style. (By “clean proteins” I mean humanely raised, free of antibiotics/hormones, sustainably raised/farmed, reputable and respected producers/farmers.)

Any favorite cookbooks or kitchen equipment?

I love finding inspiration in cookbooks but following recipes is not my strong suit. I have other talents:) If I had to pick: I love so much of what Yotam Ottolenghi does and how he presents food. I feel the same about Jamie Oliver. As for gadgets, I have a Le Crueset Dutch oven, large cast iron skillet ,and two saucepans. Pair those with my knives and my Vitamix and and you have my full kitchen equipment list. I have a a paring knife and chef’s knife from Wüsthof, a German brand.They’re totally old school, but mom gave them to me 25 years ago. She’s since died, so I hold onto them for sentimental reasons. I also have two Miyabi knives from the Japanese manufacturer, a paring and a chef’s knife. And a bread knife. That’s it.

Where do you like to shop for food?

Mostly farmers markets, as I mentioned earlier. For me, that’s the Ferry Building on Saturday and Fort Mason Center on Sunday. At the market, I do a quick walk through to see who has what, what’s new in season, and what looks the best. Then I circle back to make my purchases. I always try to buy something hyper-seasonal (it might be asparagus or mulberries in the spring or figs or persimmons in the fall). I also shop my local Real Foods on Polk Street in the city—soon to be the third Bi-Rite in San Francisco—for pantry staples.

What are your go-to comfort foods?

Frozen dumplings and cheesecake. (I’m a Golden Girl after all.)

What’s your desert island food and why?

Don’t care as long as it’s fresh and seasonal and I have someone to share it with.

What restaurants are you excited to dine in right now?

I love Anchovy Bar in San Francisco and Daytrip and Snail Bar in Oakland’s Temescal neighborhood. They all offer the wow factor for me.

When you travel, how does food factor into your adventures?

Everything evolves around food and what my next meal will be. Isn’t it like that for everyone?!;) In France, where I spend extended time, I seek out pretty much the same type of food that I do here; fresh, seasonal, and local. I do have a weakness for “street food” crepes (ham and cheese or comté and walnut). And when I’m in Paris, there is this one bakery I loved that does a pistachio and apricot tart that’s a must have.

What do you like to do when you’re not leading tours?

Design. My dream job title is “revitalista.” I love restoring old properties, honoring what was and bringing new life to something that might be considered not worth keeping.

What do you want folks to know about the new tour you created, West Berkeley Wine Block?

It’s a perfect pairing of storytelling and tastings from the natural wine pioneers in Berkeley with good local food. It’s a great mix of education, eating, drinking, and sharing. That’s absolute heaven for me.

Read about the West Berkeley Wine Block Tour in this piece by Brock Keeling for Berkeleyside.