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.
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
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 Whole Petrale Sole
$$$, Reservations, Seafood, Embarcadero
"Delicious meal @anglersanfrancisco last night."
Tasting menu
$$$$, Modern, Full Bar, New American, South Beach
Vieilles Vigne Gevrey-Chambertin from France 2009 and 2007
$$$$, Modern, Full Bar, New American, South Beach
"inspiring restaurant @jskenes for a truly memorable evening"
Uni toast
$$$$, Modern, Full Bar, New American, South Beach
"Words cannot describe what happened here @saisonsf - happy birthday you"
Brook trout smoked in the wood oven with its crispy skin and roe
$$$$, Modern, Full Bar, New American, South Beach
"Brook trout smoked in the wood oven with its crispy skin and roe"
Black cod cured on kelp & grilled over the embers with a sauce of yogurt and citrus leaves
$$$$, Modern, Full Bar, New American, South Beach
"black cod cured on kelp & grilled over the embers with a sauce of yogurt and citrus leaves"