Jason Fox, Commonwealth Chef and Owner

Hood: Mill Valley

What are the three fave things in your fridge right now?
“Different varieties of citrus, yuzu kosho — a fermented Japanese condiment of yuzu and chili pepper — and takeaway brioche from Saison.”

What’s the one thing you always have on hand?
“Milk for my two young daughters.”

What’s one thing you’d never have?
“Not sure, maybe a mechanically separated chicken burrito from 7-11?”