Calvin Schneiter (SE ’92, ’94) took his systems engineering background to the kitchen. With a passion for cooking passed on from his mother and a challenge from a fellow SEAS systems engineering alum, Schneiter opened the popular and eclectic restaurant, Andalu, in San Francisco’s Mission District in September 2001.

“It started as a daydream and I figured why not be one of those people who make it happen,” Schneiter says.

Complimentary reviews in “Bon Appetit” and “The New York Times” suggest that the hard work paid off. Reviews focus on the restaurant’s festive atmosphere, delicious offerings and comprehensive wine list. While the reviews offer one measure of approval, Schneiter’s benchmark for success is customer feedback.

“Couples come for their first date and then return for their first-year anniversary,” he says. “Feedback like that is exceptionally fulfilling.”

Schneiter’s systems engineering education has helped him keep the business thriving for the past seven years. “Andalu is an organic system with systemic challenges,” Schneiter says. “If employees are doing something incorrectly, they are missing an ingredient. It’s my job to make sure they have that ingredient. Not just in a recipe, it could be any of the many elements that are essential in creating the best culinary experience for my patrons.”