Jacob Des Voignes at Local Mission Market

Bio

Jacob Des Voignes is the charcuterie at Local Mission Market. After bookishly researched cooking technique and history, read “White Heat” by Marco Pierre White, and learned that food could be art and not just a meal, he began his career in cooking. Soon after, the Northern California native replanted his roots in San Francisco at the Fifth Floor with Melissa Perrelo where he earned a Michelin Star.

Accolades

  • Three Stars (Local's Corner)
    San Francisco Chronicle
  • Top 10 New Restaurants (Local's Corner)
    San Francisco Chronicle
  • Top 100 Restaurants (Local's Corner)
    San Francisco Chronicle
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

My Restaurants

Where I Eat

Behind the Scenes

Chef Jacob Des Voignes reviews  at post.venue.name
"Early summer. Including stunning organic artichokes from Avila Farms. Three varietals of organic summer squash from Miramonte and Avila Farms. Beautiful organic head and loose lettuces from @mariquitafarm #farmerdirect #thelocalway #peakseason"
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From My Menu

Chef Chris Kronner reviews Bento box at Local Mission Market
$$$ | Specialty Shop, | Wine Bar
Mission
1 Review
"Available on Mondays and Tuesdays, Local Mission Market is the only place to buy Michael Black's (formerly of Sebo) perfectly prepared rice and fish these days. My last lunch included delicately smoked trout, pickles, and crisp fish skin in addition to masterfully seasoned rice, crab, sea urchin, and raw fish."