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San Francisco📍
GM @sonsanddaughterssf ⭐️⭐️🍀
Sommelierexamen '15 🍷 sake '16 🍶
Sidosyssla @vinsockan 🍾

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‘That first human contact, the warmth, the way they make us feel as we cross the threshold, all of it sets the experience before the first mouthful arrives.’

In @feastbybonvivant by @cira_lopez_bcn

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I have always believed that a great meal is only half the story. The other half happens in the dining room, and for far too long we have written about restaurants as though it did not exist.

Think of what these people actually do. They read a table before anyone has spoken. They know when to approach and, harder still, when to disappear. They carry the weight of a guest's bad day without ever letting it show. They turn a sequence of plates into an evening someone will remember for years. And they do it while making it all look like nothing at all.

At two Michelin-starred Sons & Daughters in San Francisco, Frida Blomdahl Hay has just received the 2026 California Michelin Outstanding Service Award. At three Michelin-starred Jordnær in Copenhagen, Tina Kragh Vildgaard was named Server of the Year in Denmark. At three Michelin-starred Lasarte in Barcelona, Joan Carles Ibáñez was honoured with the Michelin Guide Service Award, and he keeps a Beethoven score in his office because he sees the dining room as an orchestra and himself as its conductor. At Michelin-starred CoCo Dining in Saigon, Daniel Đặng insists that service should feel effortless, never performative. He is right, and it is the hardest thing in this profession to achieve.

I am glad the guides have started to notice. I am gladder still that these names are beginning to appear in print, in interviews, in the conversation. It is time. The dining room has always been where hospitality either happens or does not, and the people who make it happen deserve to be known.

To everyone working the room tonight: thank you. The plate travels, but you are the reason people come back.

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Highlights from the back half of a midsummer menu at @sonsanddaughterssf
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(1-2) Duclair 🦆 cooked over smoked applewood with a cream of its fat, Romano bean, fresh onion puree and pickled ramp bulb. At the top, a nasturtium leaf with 🦆 leg confit and preserved Périgord truffle. Also ripe and unripe summer berries from Meadowood farm. GORGEOUS plating.

(3) 35-day aged California Berkshire loin with lactic-fermented and grilled apricots, preserved seeds, garlic oil and a cream of the smoked and aged fat. My dish of the night - perfect cuisson and true ⭐⭐⭐ level.

(4) Clotted cream with stone fruit and 🍓, in a consomme of grilled peaches broken with 🍋 leaf oil
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#oadtop100 #eatersf #michelintwostars #insertfood_sf #insertfood_dessert

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Highlights from the first half of a midsummer menu at @sonsanddaughterssf
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(1) Overripe 🍅 water with grilled lavender oil
(2) Shortcrust tartlet of cold-smoked whitefish roe with 12-month aged Raya and salted leeks
(3) Locally caught halibut with fermented root vegetables, dill vinegar and currant wood oil
(4) Raw Coonstripe 🦐 with a cream of their roasted heads and shells and gooseberry garum; chopped nasturtium with salted, smoked and dried scallops, and a sauce made from summer 🌺. This was 💯⭐⭐⭐
(5) Steamed Hope Ranch mussels with smoked butter, lactic fermented plums, crispy chicken skin, and Monterey seaweed; topped with a foam of whey and reduced mussel juice
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#oadtop100 #eatersf #michelin2stars #michelinguide #insertfood_sf

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🌿 𝗦𝗺𝗼𝗸𝗲𝗱 𝗮𝗻𝗱 𝗱𝗿𝗶𝗲𝗱 𝗹𝗮𝗺𝗯 𝗵𝗲𝗮𝗿𝘁, 𝗵𝗼𝘂𝘀𝗲-𝗰𝘂𝗹𝘁𝘂𝗿𝗲𝗱 𝗰𝗿𝗲̀𝗺𝗲 𝗳𝗿𝗮𝗶̂𝗰𝗵𝗲 𝗮𝗻𝗱 𝘀𝗼𝗿𝗿𝗲𝗹
A bold, wild start to the journey at San Francisco’s Sons&Daughters @sonsanddaughterssf by chef Harrison Cheney @hcheneychef

🎥 Video by @michaelligier

Grass-fed 𝗹𝗮𝗺𝗯 𝗵𝗲𝗮𝗿𝘁𝘀 from @umpquavalleylamb are brined, gently smoked, and dried to a tender jerky. Layered with house-cultured crème fraîche and blanketed in 𝗳𝗿𝗲𝘀𝗵 𝗙𝗿𝗲𝗻𝗰𝗵 𝘀𝗼𝗿𝗿𝗲𝗹 from @farmert

📸 Photo by @kellypuleio

This opening snack is a pure reflection of preservation focus and love for earthy, bold flavors. California on the plate through the unique lens of British chef Harrison Cheney.

A striking dish that has well captured the praise of @michelinguide, awarding the restaurant 𝘁𝘄𝗼 𝘀𝘁𝗮𝗿𝘀 ⭐️⭐️ and a 𝗴𝗿𝗲𝗲𝗻 𝘀𝘁𝗮𝗿 🍀 also being included in 𝗡𝗼𝗿𝘁𝗵 𝗔𝗺𝗲𝗿𝗶𝗰𝗮 𝟱𝟬 𝗕𝗲𝘀𝘁 list @theworlds50best 🇺🇸 and reaching the finals in 𝗝𝗮𝗺𝗲𝘀 𝗕𝗲𝗮𝗿𝗱 𝗔𝘄𝗮𝗿𝗱𝘀 @beardfoundation as California Chef of the Year

📸 Photo from the 4 𝘩𝘢𝘯𝘥𝘴 𝘤𝘰𝘭𝘭𝘢𝘣𝘰𝘳𝘢𝘵𝘪𝘰𝘯 of 𝘚𝘰𝘯𝘴 & 𝘋𝘢𝘶𝘨𝘩𝘵𝘦𝘳𝘴 𝘢𝘯𝘥 𝘔é𝘭𝘪𝘴𝘴𝘦 @melisserestaurant by Josiah Citrin @josiahcitrin

𝗪𝗵𝗮𝘁 𝗺𝗮𝗸𝗲𝘀 𝘁𝗵𝗶𝘀 𝗯𝗶𝘁𝗲 𝗲𝘃𝗲𝗻 𝗺𝗼𝗿𝗲 𝘀𝗽𝗲𝗰𝗶𝗮𝗹? It is served on beautiful, handcrafted plates made by Chef Harrison’s mother, Leigh @smokedearthceramicsuk — a talented ceramicist.
It’s a deeply personal touch.

🎥 Video by @ambassadorbonvivant

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Sons & Daughters ⭐⭐🍀🌉

Sons & Daughters has been part of San Francisco's dining landscape since 2010. Sixteen years on, under the creative leadership of British chef Harrison Cheney, the restaurant is living what feels like a second founding: a new home in the Mission District, a second Michelin star awarded in 2024, and a finalist nod for Best Chef: California at the 2026 James Beard Awards. "To be a young man from England, I'm kind of speechless about it," Cheney admits.

His cooking is unmistakably his own: Northern California's wild larder filtered through English roots and Scandinavian formation, served in a room he describes as a small Scandinavian summer house in the south of San Francisco. The tasting menu runs to 25 courses, beginning with three opening bites Cheney calls a spoiler of what is to come. "If you like the first three bites, you're going to like the menu. If you're challenged with the acidity, then maybe it's not going to be for you."

Sustainability here is an operating principle. A knäckebröd made from pumpkin where flesh, peel, seeds and offcuts are all put to work. Asparagus peels burned into an oil that replaces brown butter. Three courses drawn from a single guinea hen. A non-alcoholic pairing Cheney makes entirely himself, where every juice feeds a vinegar and every ferment cycles back into the kitchen.

There New Nordic cuisine meets the generous Californian pantry.

📍 Sons & Daughters, Mission District, San Francisco

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Five Michelin Service Award laureates speak about the art of welcoming guests at the world’s finest tables.

When we think of a restaurant, the first thing that comes to mind is its cooking, its culinary level. And yet we all know that a poor experience in the dining room can overshadow, even ruin, any dish, however perfect.

The MICHELIN Guide devotes a special award to that human connection and to the professionalism of front-of-house staff. FEAST spoke with five front of house top professionals who have received this prestigious distinction:

Barbara Eselböck (@barbara.eselboeck) Taubenkobel, Austria
Joan Carles Ibáñez (@joancarlesibanez) Lasarte, Barcelona
Tina Kragh Vildgaard (@tina_kragh), Jordnær, Denmark.
Nelson Marreiros (@marreiros.nelson), Ocean, Portugal
Frida Blomdahl Hay (@fruuuda), Sons & Daughters, San Francisco

Read the full article to understand, from the inside, how they have taken the art of welcoming to its highest level.

Link in bio and stories 🔗  

“The Art of Welcoming at the Pinnacle of Fine Dining”
www.feastjournal.com/art-of-welcoming-fine-dining

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After a wonderful awards season, we are looking to add to our team.

We are currently seeking a Chef de Partie and Captain to join our focused and dedicated group.

We are looking for individuals who share our commitment to thoughtful cooking, genuine hospitality, and truly caring where and who things come from with a high level of attention to detail!

If you are interested in being part of our continued journey, we would love to hear from you.

Please swipe across for contact details.

For our Chef de Partie position please send your resume and cover letter to: Harrison@sonsanddaughterssf.com

For our Captain position please send your resume and cover letter to: Frida@sonsanddaughterssf.com

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We’re grateful to be recognized with Wine Spectator’s Best of Award of Excellence 2026 for the third consecutive year.

Under the direction of our Beverage Director, David Kolvek @thesommguy our beverage program continues to evolve, offering a thoughtful and distinctive approach to pairings that complements our cuisine.

We’re incredibly proud of David and the entire team, and humbled to have their dedication and hard work recognized once again.

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A dish that was born out of necessity.

A few years ago during the summer we had a broad bean dish on the menu, we got a call one morning from a farm we work closely with that they couldn’t harvest as a heatwave had ruined the entire crop, it wasn’t an option to find other beans as the dish was so reliant on the quality and flavour.

We had been talking about a new idea for a while and had pretty much everything ready for it we just hadn’t had time to test it, we put it up just before we opened our doors and it was delicious, it has slightly changed over the years but it remains as one of our favourites and a reminder that the seasons truly dictate what we do!

Black cod from Monterey is lightly brined and gently steamed above our grill, next to that we have grilled sour cherries and unripe strawberries, a cream made from smoked and aged pork fat, covered with pickled wild roses.

We finish it with a sauce made from Lactic fermented white asparagus from Meadowood with an oil made from the burnt peelings.

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This week’s newsletter whips up milestone moments and culinary mastery.

From decade-defining celebrations in the tropics to the visionaries redefining service and kitchen innovation on the global stage, hospitality’s brightest stars are commanding the spotlight right now.

Read the full stories in the newsletter. Subscribe via the link in the bio 🔗

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