Joshua Skenes at Saison

Bio

Joshua Skenes is the chef/co-owner of Saison. He went to the The French Culinary Institute in New York. While in school, he worked full-time in the kitchen of famed Chef Jean-Georges Vongerichten. The San Francisco Chronicle named him a Rising Star Chef and he was named StarChefs.com Rising Star for his restaurant concept.

Accolades

  • Three Stars
    Michelin Guide
  • Rising Star Chef
    San Francisco Chronicle
  • Best New Chefs
    Food & Wine
  • Hot 10 Best New Restaurants in America
    Bon Appétit
  • Chef of the Year
    San Francisco magazine
  • Best Chef: West (nominated)
    James Beard Awards
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

My Restaurants

  • Saison
    178 Townsend St
    San Francisco, CA

Where I Eat

Behind the Scenes

Chef Joshua Skenes reviews  at post.venue.name
"santa rosa plums, dried near the fire, lacquered with honey and mezcal"
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Chef Joshua Skenes reviews  at post.venue.name
"dried near the fire"
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Chef Joshua Skenes reviews  at post.venue.name
"santa rosa plums"
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From My Menu

Chef Corey Lee reviews Caviar w/ cauliflower & smoked chicken jelly at Saison
$$$$ | French/Belgian | Modern | American
SOMA
"Served as a small canapé in the beginning of the menu, it is a very complex and sophisticated dish that's presented so simply. It's a good example of refined modern cooking."
Chef David Barzelay reviews Caneles at Saison
$$$$ | French/Belgian | Modern | American
SOMA
"Obviously, this is not something most of us get to eat very often. In fact, I've only had them once. But the memory of them inspires me to keep eating the many inferior ones around the city, none of which compare. By now the memory must be much greater than the actual caneles, since I've built it up so much in my head, but my best recollection is that these were PERFECT. Warm, slightly gooey center. Just the right amount of sweetness. Nice caramelization and chew on the exterior. Perfect."
Chef Chris Kronner reviews The beet at Saison
$$$$ | French/Belgian | Modern | American
SOMA
"Hung in the fireplace, this is the absolutely the best vegetarian dish I have ever had in a restaurant. Complex in its simplicity. So good."
Chef Lissa Doumani reviews Slightly warmed caviar with seaweed and spinach at Saison
$$$$ | French/Belgian | Modern | American
SOMA
"#ilovecaviar but never had it slightly warmed with #seaweed and #spinach @saisonsf most delicious #caviar"
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