Nicolaus Balla


About Nicolaus Balla

Nicolaus Balla is the chef/co-owner of Duna, an eastern-european inspired restaurant. He opened two successful restaurants in the Bay Area. He is known to use local produce to making anything and everything by hand. He wass born in Michigan but spent some of his childhood in New York, moved to Hungary for part of high school, went to culinary school, and then traveled extensively in Japan while learning to make hand-crafted ingredient.

    • Nominee for Best Chef: West
      James Beard Foundation
    • Chef to Watch
      Esquire magazine

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    • Three Stars
      San Francisco Chronicle
    • Bib Gourmand
      Michelin Guide
    • Co-author
      Bar Tartine: Techniques and Recipes
    • ChefsFeed Winner
      One of the Best Things to Eat in SF

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