Jason Ryczek at Farallon

Bio

Jason Ryczek is the Executive Chef at the landmark Farallon restaurant in San Francisco. He is a veteran to the hospitality and restaurant industries, having held various front and back-of-house positions since junior high. After years of watching the professionalism, humor, and humility of the chefs he worked for, he decided to devote his career to the kitchen.

Behind the Scenes

Chef Jason Ryczek reviews  at post.venue.name
"Nothing like a good cheese and fruit platter to go along with some New Zealand Wine! #cheeseplate"
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Chef Jason Ryczek reviews  at post.venue.name
"The first tin of Farallon's own Royal White Sturgeon Caviar made by yours truly in collaboration with @californiacaviar! Really clean flavor. Super large pearl size! On the menu now for $90/oz. #caviar #whitesturgeon #pearls"
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From My Menu

Chef Francis Hogan reviews Royal platter at Farallon
$$$$ | Seafood, | Modern, | American, | Takes Reservations
Union Square, Financial District
1 Review
"Sometimes you want shellfish, and you want to splurge. San Francisco's king of high-end seafood, Farallon, showcases the best oysters, clams, crab, and lobster from both coasts. The best way to navigate this Poseidonic bounty is with their over the top Royal Platter. Like everything at Farallon, it changes with the seasons, but you can be sure you'll get a tower of the freshest raw and poached shellfish in an assortment of ceviches, tartares, and crudos. A bottle of bubbly rosé, and you’re set. "