Susan Feniger received her formal training as a chef at the Culinary Institute of America. As one of the first women to work in the kitchen of the famed Le Peroquet, she undoubtedly blazed a trail in the professional kitchen. And even though she went on to work with some of the world’s top chefs and other luminaries in the food world, she considers street food to be the single biggest influence in her stellar career.Long before she considered a career as a chef, she first became interested in street food while working on a kibbutz in Israel at age 17. “I loved eating falafels at street stands and first tasted halveh on the streets of Israel,” said Feniger. “These experiences for sure had an impact on me.”After beginning her professional career, it was an eye-opening trip to India 25 years ago to stay with her friend Alan Wagner at an ashram that solidified her interest in street food by eating in tiny storefront shops and outdoor markets. Her first taste of panni purri in Mumbai sealed the deal. Said Feniger, “Eating panni purri on the street might feel quite risky for some people but for me; wow it was the most amazing bite of food I think I ever had.”At the ashram, each morning she would rise before dawn to work alongside the women drinking Chai, grinding spices to prepare breakfast before starting preparations for lunch. Their colorful attire and ornate bangles infused her own fashion sensibilities. On a subsequent trip to India, she brought chef’s whites with her and had them dyed in festive colors that would become her signature style.It became her preference to eat food cooked in home kitchens and served on the street whenever she traveled. In Turkey, she tasted incredible food at outdoor markets that was not available anywhere else. Susan’s forays into Mexico and Latin America, where she sampled street food extensively, had a profound influence on the cuisine of City, Border Grill and Ciudad, her successful collaborations with Mary Sue Milliken.Her passion for street food as refined through her formal training is the driving force behind her first solo venture, Susan Feniger’s STREET. From idea to reality, it took more than 15 years to launch her dream venture. The loss of her parents, her best friend and a beloved pet in a six-month period brought the dream into focus in 2006. With the strong support of her life partner, Emmy-award winning filmmaker Liz Lachman, Feniger took her first steps toward bringing STREET to fruition.Susan returned to India and during the course of 15 days, she ate street food from 7am to 10pm in seven cities. And even though she ate in conditions that most tourists would avoid, she relished the experience and described it as “magical”.Upon her return, she rallied the support of her one-time protégé Kajsa Alger, who became her partner. Together they ventured to the many ethnic markets and street stands that can be found throughout Southern California in an effort to find the most authentic ingredients as they began a two-year process of menu development. Working in Feniger’s home kitchen to test recipes, they refined the concept in the six months leading up to the opening of STREET.One look at the expansive and innovative menu and it becomes clear why foodies are drawn to Feniger’s one-of-a-kind concept. Of course, panni purri and chai are on the menu, as is a delicious dessert that combines halvah and very strong espresso she first experienced on the streets of Madrid. The culinary cultures of Korea, Vietnam, the United States, Turkey, Thailand, Moldavia and the Middle East are among the many influences on the menu.

“Early in my career, I spent eight months working for a Swiss chef who taught me to embrace everything in the kitchen from baking breads and making soufflés to building a lobster tank and filleting fish,” said Feniger. “I’ve always been drawn to the grittier stuff, which is why I prefer eating at street stands than fancy restaurants. With STREET, we wanted to create an opportunity for people to safely experience the incredible flavors they might otherwise avoid when they travel. For sure, it is a culinary adventure.”

Susan Feniger

Since opening in the spring of 2009, STREET has attracted praise from the media and foodies quickly embraced the concept. Said Feniger, “When I first tasted panni purri in India, I waited in line with businessmen in suits and people who were obviously living in poverty. It occurred to me that this was the most democratic food I had ever experienced.. Rich or poor, street food is about the food.”