02:54
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.
My Venues
- Saison
- 178 Townsend St
- San Francisco, CA
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
07:45
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
Spring Harvest Imperial Green Oolong tea
$$, Coffee Shop, Tea Room, Shop, Embarcadero
"I love tea, and I don't drink coffee. This has beautiful texture and flavor. There is no better tea available commercially than Roy and Grace's. At this classic tea house in the Ferry Building, this tea is herbaceous, grassy, and buttery. It's like eating tea."
Sesame bread
$$, Outdoor Seating, Café, Bakery, Breakfast, Mission Dolores
"Chad has mastered the ratios. I would trade a baby for it."
Spicy numbing beef tendon
$$, Szechuan, Financial
"This is the best beef tendon salad I've had outside of China. So good, I would dip my #*&%! in it if it wasn't so spicy."
Bò tái chanh
$, Asian, Vietnamese, Noodles, Russian Hill
"This isn't necessarily on the menu, but you can ask for it. At 3 a.m., when I'm starving and stumbling, it's hard to beat. It's thinly shaved rare beef with Vietnamese herbs, fried shallots, and fish sauce."
Raw spot prawns
$$$, 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
Tasting menu
$$$$, Full Bar, New American, South Beach
Vieilles Vigne Gevrey-Chambertin from France 2009 and 2007
$$$$, Full Bar, New American, South Beach
"inspiring restaurant @jskenes for a truly memorable evening"
Uni toast
$$$$, Full Bar, New American, South Beach
"Words cannot describe what happened here @saisonsf - happy birthday you"
Brook trout smoked in the wood oven with its crispy skin and roe
$$$$, Full Bar, New American, South Beach
"Brook trout smoked in the wood oven with its crispy skin and roe"
Black cod cured on kelp & grilled over the embers with a sauce of yogurt and citrus leaves
$$$$, Full Bar, New American, South Beach
"black cod cured on kelp & grilled over the embers with a sauce of yogurt and citrus leaves"
Les Clos like it's 1989
$$$$, Full Bar, New American, South Beach
"It's not everyday that great friends @obqb come by and let me pick something incredible for them to open. I know the domaine started in 88 with Marcel and Lalou but this may be the first vintage? This was also the rouge which is fascinating because as far as I know they are now only producing blanc from this vineyard. The bottle happened to be in perfect condition. Happy to join in and help drink this one. 🤓
#burgundylover"
