Daphne, a new farm-to-table restaurant, hopes to open on Ninth Street by mid-April.

Jake Martin and Silqet Ra, who met while working in the food service industry, are partners in both business and life and have spent the past decade together.

Martin, who has 30 years of experience working in the food service industry, was previously the executive chef at Adrift Hospitality in Long Beach, Washington. He stepped away from the job to spend time with his family and create a business plan for the new restaurant.

“I love cooking, you know, it’s my passion. I’m really lucky to love what I do and do what I love,” he said.

The restaurant plans to have an ever-changing menu with hyperseasonal and hyperlocal ingredients. Martin and Ra intend to work directly with local farms and fishermen to source food.

“So much is grown here, and it doesn’t seem like a lot of it is getting as much exposure as it should,” Martin said.

They are eying several regional sources, including Glory B Farms, The Crown Spruce Farm, Blackberry Bog Farm, Spring Up Farm, New Moon Rising Farm, Low Tide Farms and the North Coast Food Web.

Local seafood will be sourced from Oo-Nee Sea Urchin Ranch and Tre-Fin Day Boat Seafood.

“Pretty much just anyone that has the ability to sell to us we are going to use, you know, even if it’s someone growing mushrooms in their garage,” Martin said.

Daphne will also serve locally sourced wine and beer. Ra is working on creating homemade nonalcoholic sodas. “I’m experimenting with making natural fermented sodas, and things like that — also fresh-squeezed lemonade,” she said.

Ra is the producer support manager at the North Coast Food Web and the owner of 9th & Q, a small business that sells pickles, spreads, dips, salads and granola. “I have a lot of connections with small farmers and fishers and value-added producers,” she said.

Ra hopes that working with local food producers and farmers will help lower food waste. “My ideal would be to have producers, farmers to be able to bring things after Sunday market that they don’t sell,” she said.

In October, Martin held a pop-up of Daphne at Gaetano’s Market & Deli, during which he served six courses and incorporated local ingredients such as pork loin from Low Tide Farms.

They plan to donate part of the restaurant’s proceeds to local organizations, Martin said, “to give back to the community while we’re in this community.”

Martin would also like to help provide mental health resources for people working in the food service industry in honor of Phil Spencer, who was known for Smoked Bones BBQ on Pier 11.

“Eventually, we would like to start a foundation for a friend of ours who passed away who was in the restaurant industry,” he said.