Laurence Jossel at Nopa


Chef Laurence Jossel is the chef/co-owner of Nopa and Nopalito. After spending time at La Folie and The Dining Room at The Ritz-Carlton San Francisco under Gary Danko, he opened Kokkari, Chez Nous, and finally Chow, where he met his partners for Nopa and Nopalito. He is building neighborhood restaurants that’s making simple, hearty, accessible food with local ingredients and a focus on sustainability.


  • Best Chef
    San Francisco magazine
  • Hot 20 Under 40
    7X7 magazine
  • Three Stars
    San Francisco Chronicle
  • Top 10 Restaurants
    San Francisco Chronicle
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

My Restaurants

  • Nopa
    560 Divisadero St
    San Francisco, CA
  • Nopalito
    306 Broderick St
    San Francisco, CA

Where I Eat

Behind the Scenes

Chef Laurence Jossel reviews  at
"For this sunny Saturday, the Herb Cane: Novo Fogo Cachaça, Yellow Chartreuse, lime. A tip of our hats to "Mr. San Francisco" himself, Herb Caen, the renowned Chronicle journalist"
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From My Menu

Chef Yoni Levy reviews Country pork chop at Nopa
$$$ | Mediterranean, | Modern, | American
NOPA, Western Addition
7 Reviews
"This chop is so smoky and always nicely cooked."
Chef Melissa King reviews Totopos con chile at Nopalito
$$ | Mexican
NOPA, Lower Haight
3 Reviews
"Their homemade chips manage to stay very crispy even after being tossed in árbol chili sauce, onions, cilantro and cotija cheese—and then served with crema. I want these right now! And don't forget the margarita."
Chef Jessica Boncutter reviews Caldo Tlalpeño at Nopalito
$$ | Mexican
NOPA, Lower Haight
1 Review
"At this lovely Mexican restaurant owned by the Nopa folks, I get this soup made with chicken broth and full of zucchini, cauliflower, avocado, garbanzo beans, and more, all infused with chipotle chilies."
Chef Melissa Perello reviews Flatbread at Nopa
$$$ | Mediterranean, | Modern, | American
NOPA, Western Addition
2 Reviews
"The trouble with most places like Nopa is that they change their menu almost daily, but the good thing is that they always have some type of flatbread on the menu. Baked in their wood-burning oven, it has a great, crisp texture and always comes with fun flavor combinations. If their cauliflower salad is on the menu, order that, too!"