Watch
2:54
December 10, 2015
Remember summer? We do…and we threw this beach party back in the throes of the season to bring together the ChefsFeed chef community and celebrate it.
ChefJoshua Skenes
San Francisco
About Joshua Skenes
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 StarsMichelin Guide
- Rising Star ChefSan Francisco Chronicle
- Best New ChefsFood & Wine
- Hot 10 Best New Restaurants in AmericaBon Appétit
- Chef of the YearSan Francisco magazine
- Best Chef: West Nominee, 2018James Beard Foundation
- ChefsFeed WinnerOne of the Best Things to Eat in SF
Featured Content
Watch
7:45
September 9, 2015
In the debut episode of Roots, we profile chef Joshua Skenes of Saison in San Francisco. Roots takes a deep biographical look into the world's most influential chefs to reveal their inspirations. Ancestry.com style except not really.
Where I Go Out
Fresh beans with mustard and chia seeds
$$$, Mexican, Modern, Full Bar, Civic Center
"ChefsFeed approved."
Spicy numbing beef tendon
$$, Szechuan, Financial
"This is the best beef tendon salad I've had outside of China. So good, I would dip my #*&%! in it if it wasn't so spicy."
Spring Harvest Imperial Green Oolong tea
$$, Tea Room, Shop, Embarcadero
"I love tea, and I don't drink coffee. This has beautiful texture and flavor. There is no better tea available commercially than Roy and Grace's. At this classic tea house in the Ferry Building, this tea is herbaceous, grassy, and buttery. It's like eating tea."
Sesame bread
$$, Outdoor Seating, Café, Bakery, Breakfast, Mission Dolores
"Chad has mastered the ratios. I would trade a baby for it."
Hong you chao shou
$$, Szechuan, Financial
"These red oil dumplings are spicy like my wife. They have a thin skin so they're not dumplings in a traditional sense, but more like wontons. There's a sauce made from chilies, soy sauce, and vinegar and it just sweet, salty, sour, and spicy."
Raw spot prawns
$$$, Happy Hour, Reservations, Seafood, Cantonese, Financial
"At this famous Chinese restaurant, they take the prawns right out of the tank, shuck them and serve them to you with soy sauce and lemon—all while they're still twitching, an essential texture in any seafood dish."
At My Venues
The beet
$$$$, Modern, Full Bar, New American, South Beach
"Hung in the fireplace, this is the absolutely the best vegetarian dish I have ever had in a restaurant. Complex in its simplicity. So good."
Caneles
$$$$, Modern, Full Bar, New American, South Beach
"Obviously, this is not something most of us get to eat very often. In fact, I've only had them once. But the memory of them inspires me to keep eating the many inferior ones around the city, none of which compare. By now the memory must be much greater than the actual caneles, since I've built it up so much in my head, but my best recollection is that these were PERFECT. Warm, slightly gooey center. Just the right amount of sweetness. Nice caramelization and chew on the exterior. Perfect."
Caviar w/ cauliflower & smoked chicken jelly
$$$$, Modern, Full Bar, New American, South Beach
"Served as a small canapé in the beginning of the menu, it is a very complex and sophisticated dish that's presented so simply. It's a good example of refined modern cooking."
whole spatchcock chicken with crackling skin
$$$, Reservations, Seafood, Embarcadero
"Thank you for the hospitality @ian_victoria thank you for a great time!"
The Whole Petrale Sole
$$$, Reservations, Seafood, Embarcadero
"Delicious meal @anglersanfrancisco last night."
Tasting menu
$$$$, Modern, Full Bar, New American, South Beach
