Jacob Des Voignes

Chef
Jacob Des Voignes

San Francisco

About Jacob Des Voignes

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

Where I Go Out

Sonoma duck breast
Sonoma duck breast
Frances
$$$, Modern, New American, Eureka Valley
"The Sonoma duck breast with butter bean ragu, grilled broccolini and satsuma mandarin at Frances. The duck is perfectly cooked and the balance of flavors make this an elegant dish. Accompaniments change."
Jacob Des Voignes
Chef
Jacob Des Voignes
Ramen
Ramen
Ramen Shop
$$, Ramen, Full Bar, Rockridge
"It's worth the trip to Oakland for their exceptional ramen. My favorite is the garlic miso with ground pork belly, hedgehog mushrooms, a shoyu-marinated egg, scallions, and shungiku. It's very rich in flavor. This dish varies throughout the seasons and has been delicious each time I have eaten it. Go early; the wait for a table can be quite long."
Jacob Des Voignes
Chef
Jacob Des Voignes
Dungeness crab roll
Dungeness crab roll
Fish.
$$$, Modern, American, Seafood,
"Simple and decadent, with warm crab, butter and chive on a torpedo roll. This is one of the few spots in the Bay Area where you can sit bayside while eating."
Jacob Des Voignes
Chef
Jacob Des Voignes
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