Brown Sugar Kitchen owner files for Chapter 11 bankruptcy to focus
The pandemic has continued to devastate the Bay Area restaurant scene, and it’s forcing Tanya Holland, chef-owner of Oakland’s beloved Brown Sugar Kitchen, to file for Chapter 11 bankruptcy.
Hundreds of bars and restaurants have closed since March of last year, completely changing the local gastronomic landscape as we know it. (Although the widespread adoption of al fresco dining has been a silver lining.) Tanya Holland, who recently enjoyed a wave of notoriety on cable TV after snagging a cooking show on OWN, was the one of the many restaurateurs unable to escape the financial traps of the pandemic. Holland recently filed for Chapter 11 bankruptcy to help “stabilize the business.”
“The decision to reorganize does not mean the end of an era for Brown Sugar Kitchen,” Holland said in a press release, according to Mercury News. “In fact, it will allow me to stabilize the business and strengthen my team as we envision the future growth of my restaurant group. “
The restaurant now located on Broadway in upscale Oakland remains open. In the statement, Holland said the bankruptcy will not affect the day-to-day operations of Brown Sugar Kitchen. She is adamant that this deposit “is not the end” – but rather signals “the beginning of something really amazing”.
Part of that impending growth that Holland is alluding to is his next project, Town Fare by Tanya Holland, which will be a partnership with the Oakland Museum of California on a new cafe concept for the museum; the restaurant – due to debut on June 18 – will feature plant-based dishes that emphasize environmental sustainability as well as personal health.
According to the San Francisco Business Times, which was the first to report the bankruptcy filing, the largest of the debts recorded for Brown Sugar Kitchen Hospitality Group were two debts of $ 200,000 to investment partners of San Francisco Nimble Ventures LLC. and Salt Partners LLC. Salt Partners financially helped Holland open their short-lived restaurant in the Ferry Building in 2002, which, after less than a year in business, closed for good in January.