From Oakland to Bernal Heights: Jeff Chin’s Asian Fusion Pizza Revolution
A local entrepreneur transforms challenges into opportunities with unique, Filipino-inspired pizzas.
In the ever-evolving landscape of San Francisco’s food scene, innovation often emerges from necessity. For Jeff Chin, owner of Spinning Dough, the pandemic’s closure of his Oakland restaurant became the catalyst for a bold new venture that’s redefining what pizza can be. Now operating from a commissary kitchen on Cortland Avenue in Bernal Heights, Chin has transformed traditional Neapolitan pizza with authentic Filipino flavors, creating viral sensations that have captured the attention of food lovers across the Bay Area.
The journey from restaurateur to social media sensation wasn’t planned, but it demonstrates the power of adaptation, creativity, and audience understanding in today’s digital-first food landscape.
The Ultimate Guide to Pizza in Bernal Heights, San Francisco (2026)
Why don’t you introduce yourself and provide a brief overview of your business?
My name is Jeff Chin, and I’m the owner of Spinning Dough. I originally owned a dine-in restaurant in Oakland, which we closed on April 20th. We tried to hang on during the pandemic and made it through, but struggled over the past couple of years.
Craig and I are friends; you’ve already interviewed him. He called me up about starting Rice Lyfe and had a couple of pop-ups at my place. Near the end, when I was considering closing the restaurant, Craig reached out and said he might have a commissary kitchen available if I was interested. It worked out perfectly, and that’s where I landed now.
The Pizza Concept
Tell me a little bit about Spinning Dough. What makes the pizza unique?
We have Asian fusion going on. I do have regular pepperoni and sausage pizzas, but during our struggling weeks, I said we need to put a spin on things and introduce a new product. We started with the ube and longanisa pizzas, an Asian fusion offering that differs from our regular pizzas. It’s Neapolitan thin crust, but with a distinctly Asian flair.
Tell me about the different types.
I have an ube pizza that launched our Asian fusion concept. Ube is a purple yam that holds significant importance in Filipino culture. I saw on social media that ube was trending – there were ube doughnuts, croissants, and all kinds of other treats coming out. I conducted research and found no ube pizza, so my son and I experimented and created our final product: ube ricotta, potatoes, sausage, and red onions on béchamel sauce, topped with scallions. It went viral, and we got an influx of business.
I also created a longanisa pizza that has become quite popular. Longanisa is a Filipino breakfast sausage. My pizza features longanisa, tomatoes, honey, garlic chips, and is served with spiced vinegar.
How do people find you? Are you doing pop-ups? What’s the best way to find you?
Instagram and TikTok are big for us. Social media is how many people discover new products now. I just did my first pop-up at Berkeley Bowl yesterday. I’m located at 1501 Cortland Avenue – the same space Craig and I share.
Everything’s online right now. Customers can order online, and we have QR codes at Barebottle near the register. If you use the QR code, we will deliver it to Barebottle. I also have DoorDash available, covering a radius of about five to six miles, so we’re serving Bernal Heights and the east side of the city. Through our website, you can get delivery anywhere farther out.
Future Innovations
What new flavors are you developing?
I’m testing a birria pizza. It’s a Latin Mexican dish usually made with goat, but I’m trying it with beef because goat has a gamey taste. It’s usually served as a soup, but I’m working to get it onto a pizza.
Are you planning more pop-ups?
Yesterday was my first one, and it’s a learning curve – completely different than sitting in the restaurant. I had to prep everything in advance, and I anticipated more sales than there were, so I made a huge batch of pizzas. However, I’m also exploring options such as pop-ups, farmers’ markets, and night markets. I’ve been speaking with the bakers at Gabby’s spot about how to participate in these events.
Does this resonate with Asian communities?
It started with Asian culture, as many of the pizzas are Filipino-based, such as the ube and longanisa. I received a large number of orders from the Asian community when I first launched, but it has since expanded to include orders from all different ethnicities. I’m getting orders from everyone, not just Asians.
Looking Forward
Jeff Chin’s story exemplifies the resilience and innovation that define San Francisco’s food scene. What began as a pandemic pivot has evolved into something much more significant: a bridge between cultures through food that resonates with both Filipino communities and adventurous food lovers seeking new experiences.
The success of Spinning Dough’s viral ube pizza demonstrates the power of authentic cultural fusion when executed with both respect and creativity. By drawing from his Filipino heritage and combining it with traditional Italian pizza-making techniques, He has created something genuinely unique in the crowded Bay Area pizza market.
As Spinning Dough prepares to expand through pop-ups and farmers markets, Jeff’s approach offers valuable lessons for other food entrepreneurs: stay true to your cultural roots, pay attention to social media trends, and don’t be afraid to experiment. His upcoming birria pizza shows that he’s not resting on his viral success, but rather continuing to push boundaries and explore new flavor combinations.
For Bernal Heights residents and Bay Area food lovers, Spinning Dough is an innovative, locally owned business that makes San Francisco’s food scene dynamic. Whether you’re Filipino and craving a taste of home presented in a new way, or simply someone who appreciates creative cooking, Jeff Chin’s Asian fusion pizzas offer something genuinely special.
In a city where food trends come and go, Spinning Dough’s success suggests that authenticity, combined with social media savvy and a willingness to take risks, can build lasting customer connections. As Jeff continues to refine his recipes and expand his reach, one thing is clear: this is just the beginning of what promises to be an exciting culinary journey.
Spinning Dough can be found online at spinningdough.com and on social media @spinning_dough. The business is located at 1501 Cortland Avenue in Bernal Heights and offers delivery throughout the Bay Area.
Spinning Dough Pizza
Mike Doherty serves as Chief Experience Officer at Greening Projects, a nonprofit organization dedicated to transforming underutilized urban spaces into vibrant green areas
