Chef Joshua Skenes is practically a household name in the San Francisco dining scene—his Saison Hospitality concepts include three-Michelin-starred Saison in SoMa, which is celebrating its 10th anniversary this year, and the wildly-popular Angler restaurant that he opened on the Embarcadero waterfront last fall. (And there are plans for two more Angler locations that will open in the coming year.)
Now, in a bold and bittersweet decision, Skenes has decided to completely remove himself completely from his beloved Saison. Laurent Gras, of the now-closed, formerly three-Michelin-starred L20 in Chicago, and who joined the Saison team last summer, will take full responsibility of the kitchen. Skenes cites that his Skenes Ranch—a secret and premiere retreat and lodge slated to open in Washington State later this year—is the main reason for him stepping back. “It’s a continuation of what I started at Saison and something that’s been years in the making,” he says.
“Transitions are always challenging, especially with a restaurant that operates at such a high level. Right now I’m focused on creating a memorable culinary experience for our guests,” Gras says, stating that he compares his role at Saison to his day-to-day life at his L20. “My goals are still the same—cooking, mentoring our staff and committing to greatness.”
With Gras at the helm, guests can expect “exciting changes” in the months to come—stay tuned.
Image courtesy of Joseph Weaver.
After cultivating 30 hectares from two hectares, the Fritz family resurrected their family name as well as the kékfrankos grape.
The chef behind two-MICHELIN-starred Alma in Lisbon presents his artful interpretation of salted cod, a quintessential Portuguese dish.