Bios

Chef Roxana Guardia, always referred to as Nana by her loved ones, is a founding member of LYC. Her history and compassion for Liholiho started when she met Chef Ravi in 2005. She has worked alongside Ravi since his days at Boulevard under Nancy Oaks. Nana and Ravi worked tirelessly to create Liholiho, the pop-up, and grow it into the brand and culture it is now. Nana feels she’s still growing and prefers to keep the door open to continue discovering her proudest professional accomplishments. If she had to choose just one, it would be turning the pop-up into a...

Three words we use to describe Kristina, honest, ambitious, and fun-loving!  Her favorite quote is, “When you go out into the woods, and you look at trees, you see all these different trees. Some of them are bent, and some of them are straight, some of them are evergreens, and some of them are whatever. And you look at the tree, and you allow it. You see why it is the way it is. You sort of understand that it didn’t get enough light, and so it turned that way. And you don’t get all emotional about it. You just...

If Millie could have dinner with anyone from her past or her present, she’d for sure choose her Grandfather. He left China for Thailand, where he and her grandmother met. Millie’s Grandpa was a jeweler and a dentist. She has heard many interesting stories about him from her grandma, dad, aunts, and uncles. Word has it; he was a tough man with a big soft spot. Millie would love the opportunity to sit with him and ask questions about his life choices and his hardships. Millie was born in Los Angeles and grew up in Burbank. One of her proudest...

Sean has been part of our Liholiho, Good Good team since 2015. He moved to San Francisco to attend film school in 2005. He immediately found respect for San Francisco's diversity, equity, and inclusion, which is why he loves working at Liholiho—looking around during service and seeing a diverse group of people within a space joined together by a shared interest. It's a significant reason he stayed in San Francisco and continues to love this city so much. If Sean weren't in the restaurant industry, he'd be working as a programmer in video game design. However, he loves the restaurant...