About Us
At The Happy Crane, we celebrate the richness of Chinese cuisine by combining authentic, time-honored flavors with thoughtful technique and a spirit of creativity. Our menu is rooted in tradition, yet expressed through a modern lens — honoring the dishes and stories that inspire us while inviting fresh ideas and new experiences.
We’re proud to be part of a new generation of Chinese restaurants redefining how this cuisine is experienced, and even prouder to call the Bay Area our home. Whether you’re gathering for a milestone celebration or a casual night out, we look forward to sharing memorable, meaningful meals with you.
The restaurant’s name is a whimsical nod to both Chef James’ Chinese heritage and his English background. In Chinese culture, the crane symbolizes longevity, wisdom, and nobility, while the name itself also pays subtle homage to the charming, storybook-style names found in traditional English pubs. Just like the crane, guests can expect a warm, welcoming atmosphere while exploring a menu that blends tradition, technique, and creativity.
OUR TEAM
OUR TEAM
James Yeun Leong Parry
Chef / Owner
James Parry brings over 10 years of industry experience working in internationally acclaimed restaurants. Based in Hong Kong, James worked his way through Michelin-starred restaurants Bo Innovation, Ta Vie, Tenku Ryugin and Nihonryori RyuGin in Tokyo before an opportunity to work at Corey Lee’s 3 Michelin starred Benu restaurant saw him move to the Bay Area.
In 2018, James became head chef of Palette Teahouse, a dimsum focused modern Chinese restaurant in San Francisco. Seizing this opportunity to reconnect with his upbringing, James strengthened his passion for Chinese food and honed his dimsum craft.
Driven by his desire to breathe new life into Chinese cuisine, The Happy Crane is a reflection of James’ unique understanding of Cantonese and Asian cuisine.
Arikka Rin
Operations Manager
Arikka comes with over 15 years of experience in hospitality from New York to San Francisco and as far out as Southeast Asia. Her journey has allowed her to see all aspects of hospitality from restaurants, hotels, wineries, cafes, and to bakeries. Starting off as a baker, then sommelier, and General Manager of Michelin Star wine bar, Bar Crenn before starting her own consulting business, A-Frame Hospitality, a consultancy focused on compassionate leadership strategy, culture building and restaurant operations management.
Justin Chin
General Manager
Born and raised in San Francisco, Justin is a true native. As early as the age of 4, Justin’s parents would take him to Hong Kong in summer to visit his relatives, and learn Cantonese. Justin’s restaurant journey began after passing his Certified Sommelier Exam, where he had the opportunity to join the team at Restaurant Gary Danko. In 2017, Justin curated the beverage program for Ju-Ni, and in 2019, Hina Yakitori, where he was the Beverage and Service Director for both restaurants. Ju-Ni received the Wine Spectator Award of Excellence in 2018. Continuing a commitment to an extensive wine program, Hina Yakitori received the BEST of Award of Excellence in 2022 and 2023. Justin passed his Advanced Sommelier Exam in 2020, through the Court of Master Sommeliers. Justin is only the 2nd Chinese / Bilingual Advanced Sommelier in the US. He is currently preparing for his Master Sommelier Exam.
Gabi Espinosa
Sous Chef
Gabi grew up living all around the East Coast, South America and Southern California. Her favorite thing about moving around so much as a kid was getting to try different food in each place. Gabi landed in the Bay Area 13 years ago with plans to study art, but quickly pivoted towards following her love for food. She began working in kitchens as a long time baker/co-owner at Arizmendi Cooperative in Oakland, and from there went on to cook at State Bird Provisions, Che Fico, and most recently Liholiho Yacht Club. Gabi is passionate about Bay Area produce, nurturing community through delicious food, and creating positive work cultures where people feel empowered and cared for.
Harry Choi
Sous Chef
Harry grew up in the suburbs of Pleasanton and Livermore. His parents own a Chinese restaurant where he would run around in his youth. He would eventually find his way to San Francisco and into the kitchens of Bar Agricole, the Progress, Mister Jiu’s, and most recently Osito before joining the Happy Crane.
Carolyn Kao
Bar Manager
Carolyn has over a decade of experience behind bars and restaurants across the Bay Area, including True Laurel, Viridian, and Good Good Culture Club. Originally from Cupertino, her Taiwanese-American heritage and travels around Asia cemented her love for Asian flavors, cultures, and stories. While working at Viridian, she threw the Bay’s first Lunar New Year party, bringing the community together through food, drink, and art. Her programs reflect a thoughtful balance of technical precision and nostalgic storytelling.
Jeremy Chiu
Marketing & Comms
Jeremy is a hospitality creative and founding partner of Viridian, an award-winning cocktail bar in Oakland known for its design-forward aesthetic and culturally driven storytelling. With a background spanning Mina Group, Soho House, and Square, he brings together food, design, and brand experience to craft thoughtful, narrative-rich projects that resonate.