Now a celebrated name in San Francisco’s fine-dining scene, Bleidorn was brought up in Massachusetts and studied culinary management at Johnson and Wales in Providence, Rhode Island. Since then, he has crossed the nation more than once to pursue his culinary career. First, he moved to San Diego, where he spent six years at respected restaurant Nine-Ten. He then headed back east to Chicago to work with award-winning progressive chef Grant Achatz at Alinea, before returning to the West Coast once again to work at some of San Francisco's finest restaurants, from Benu to Atelier Crenn and Saison. Each of these experiences shaped Bleidorn’s approach and technique, helping him cultivate his unique culinary identity.
In 2018, Bleidorn created Birdsong, a restaurant he originally intended to open on the East Coast, and which is influenced by his New England heritage, but deeply rooted in the flavors of the Pacific Northwest. Here he focuses on sustainable, whole-animal cooking techniques, sourcing only from suppliers who share his dedication to ethical farming. The restaurant’s ethos is a testament to his respect for nature and culinary heritage, drawing high praise from diners and critics alike.
Restaurant
Located in San Francisco’s SoMa district, Birdsong combines rustic charm with modern elegance, capturing a vibe that has been described as 'lumberjack-chic.' Upon entering, diners are greeted by windows stacked with logs and dried fish hanging from the rafters, while the dining room itself is infused with the gentle aroma of wood smoke from live-fire cooking in the completely open kitchen. High ceilings and a contemporary layout give the space an airy feel, balancing its rugged touches with an understated sophistication. The restaurant’s color palette is soothing, with earthy tones that echo the natural landscape of the Pacific Northwest. A series of thoughtfully chosen details, from the sleek earthenware plates and elegant stemware to the upbeat playlist, reinforce Bleidorn’s commitment to a dining experience rooted in both comfort and quality. The staff at Birdsong are known for their attentiveness and professionalism, adding a polished edge to the rustic atmosphere.
The restaurant received its first Michelin star within a year of opening in 2018, achieving its prestigious two-star status in 2021. Birdsong's numerous other accolades include a 3.5-star rating in the San Francisco Chronicle and a place among La Liste's Outstanding Restaurants in 2023.
Recipes and dishes
The two alternative tasting menus on offer at Birdsong—the two-hour 'Discovery' option and the three-hour 'Journey' dining experience—both demonstrate the way Bleidorn uses traditional methods to achieve non-traditional results, celebrating culinary techniques that emphasize flavor, seasonality, and sustainability. His approach is centered on whole-animal and whole-plant utilization, reflecting a commitment to reducing waste and fully honoring each ingredient. His signature dishes feature wild and heritage ingredients, such as seaweed from the Mendocino coast, wild-caught trout, and dry-aged meats, each prepared with a respect for the local terroir, using fire-based methods that highlight their natural essence.
Bleidorn’s culinary philosophy extends to his innovative use of fermentation and dry-aging, techniques that bring depth and complexity to his dishes. The restaurant’s unique offerings, such as fire-cooked fish and aged wild game, embody Bleidorn’s belief in respecting the life cycle of every ingredient, treating each with the utmost care. His dedication to sustainable practices and sourcing from local farms aligns with his vision of a dining experience rooted in the Pacific Northwest, creating a memorable journey through taste, texture, and heritage.
