Chef Thomas Weibull - Dirty Habit BY CARY WONG
P erched five floors above the streets of San Francisco’s bustling SoMa district and inside Hotel Zelos, Dirty Habit is an intimate hideaway for those seeking an exclusive yet sociable atmosphere to drink and dine. Helmed by Executive Chef Thomas Weibull, with delectable cocktails and one of the city’s largest collections of small batch whiskies from Bar Manager Raul Ayala, Dirty Habit showcases inventive seasonal share plates alongside crafted cocktails.
Born to a Swedish father and a Filipino mother in the city of Philadelphia—the self-described “all-things-Philly-guy-at-heart with a little splash of European touch”—head chef Thomas Weibull comes from a very eclectic background. Food has played a central role in his life since childhood. The family often ate various Swedish, Filipino, and American dishes. They also frequently set up dinner parties on the weekends. They would start by getting ingredients from markets in different
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