Saison is a world-renowned restaurant in San Francisco that has redefined modern American cuisine under the leadership of chef Richard Lee. Known for innovative fine dining, Saison offers seasonal ingredients prepared with techniques drawn from diverse culinary traditions. This three-Michelin-starred restaurant, which originated as a pop-up, has become one of the most sought-after reservations in the world. Lee, who took over the kitchen after the restaurant’s founder, Joshua Skenes, stepped back from daily operations, continues to uphold Saison's legacy while adding his unique touch to its evolving menu.

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Saison is located in the heart of San Francisco’s SoMa (South of Market) district, in a refined, upscale space. The restaurant has an open kitchen to allow guests to watch their food being prepared in real time. This transparency is part of Saison's purpose—to connect the kitchen and its diners, and producers, the market, nature, and the city. The dining area is minimalist and luxurious, with warm, earthy tones that blend with the restaurant’s focus on natural and elemental cooking. Rich woods, exposed brick, and soft lighting combine to create a peaceful ambiance.

Saison provides an immersive experience for diners. The interior is designed to strike the right notes as a backdrop to the meal, allowing the ingredients and cooking techniques to take center stage. With only a handful of tables and a kitchen-led service, each guest enjoys a personalized dining experience, where the chefs themselves explain the details of each course.

Lee, the current Executive Chef at Saison, has a distinguished culinary background that fits perfectly with the restaurant’s renowned excellence. Born and raised in the Bay Area, Lee's kitchen journey began early, inspired by his family’s love of food. He trained at some of the world’s best restaurants, including Eleven Madison Park in New York and Narisawa in Tokyo. Lee’s deep respect for the sourcing and treatment of ingredients aligns with Saison’s and Skenes’ culinary philosophy, making him the perfect candidate to take the reins of this revered restaurant.

Since taking the helm at Saison, Lee has added his own flair to evolve the restaurant’s offering. Known for his precision, creativity, and understanding of global culinary techniques, he brings a balance of innovation and tradition to the table. His approach to cooking emphasizes harmony between flavors and attention to detail. Lee continues to push the boundaries of what is possible in modern American cuisine, blending traditional methods like wood-fire cooking with avant-garde techniques. His leadership ensures that Saison remains at the pinnacle of the culinary world, maintaining the core principles that made it famous while continuing to evolve.

Saison has been recognized as one of the top restaurants in the world since its founding in 2012. The restaurant holds three Michelin stars and is a regular on The World’s 50 Best Restaurants list. Lee's tenure has maintained these high standards but also earned additional recognition. Under his leadership, Saison has continued to be lauded for its innovation, craftsmanship, and dedication to sourcing the best ingredients.

In the competitive world of high-end dining, Lee’s ability to maintain Saison’s excellence should not be underestimated. A restaurant team, made up of some of the best hand-picked talent in the culinary world are inspired and coordinated by Lee to create one of the world’s best culinary experiences, night after night, making Saison a pillar of modern American gastronomy.

The Chef

Lee developed his culinary passion through his family’s love for good food. His career began at 17 in the pastry department of a downtown San Francisco Italian restaurant. He then went on to study culinary arts in Upstate New York, before entering some of the world’s most prestigious kitchens, including Eleven Madison Park in New York and Narisawa in Tokyo, where he honed his skills and developed a profound respect for seasonality and ingredient-driven cooking.

Lee was chosen by chef Joshua Skenes to take the helm at Saison, allowing him to take a step back. Since then Lee has continued to push the boundaries of fine dining while staying true to the restaurant's core principles of simplicity and excellence. Known for his precision and artistry, he integrates traditional wood-fire cooking techniques with innovative, contemporary methods, creating dishes that showcase the natural beauty of the ingredients and the local bounty. Under his leadership, Saison has remained one of the top dining destinations in the world, with its immersive culinary experience and commitment to perfection.

Restaurant

Saison, located in San Francisco’s SoMa district, is a three-Michelin-starred restaurant that offers a unique, immersive fine-dining experience and is considered one of the best restaurants in the world. The restaurant’s open kitchen allows diners to watch the culinary team at work and connects the chefs and their guests. The open kitchen concept, combined with a minimalist yet luxurious decor of warm woods, exposed brick, and soft lighting, creates an intimate atmosphere that is a perfect backdrop for the artistry on the plate.

Saison’s menu is deeply rooted in seasonality, focusing on the finest ingredients sourced from local farms, forests, and the Pacific Ocean. The restaurant is known for elemental cooking, particularly through its use of open-flame wood-fire techniques, which add depth and complexity to dishes. The tasting menu evolves continuously to reflect the best produce available.

With three Michelin stars, Saison has earned a place among the world’s elite dining establishments. It has also been featured on The World’s 50 Best Restaurants list and praised for its exceptional wine program. Lee’s dedication to excellence makes Saison a standard bearer for modern American fine dining, combining both high culinary technique with a deep knowledge of local nature and the ingredients found there.

Recipes and dishes

Lee is celebrated for his innovative, ingredient-focused cuisine at Saison, where his best-known dishes showcase his mastery of wood-fire cooking and locally-sourced seasonal ingredients. Among his most iconic creations are perfectly aged and grilled meats like wagyu beef and locally sourced fish, all cooked over an open flame to enhance the natural flavors. Another standout is his seasonal vegetable dishes, where he transforms simple ingredients like root vegetables or wild mushrooms into elevated, complex dishes through precise techniques and creative pairings.

One of his signature dishes, ember-roasted black cod, reflects his deep respect for flavour purity. The fish, cooked directly over embers, takes on a delicate smokiness while maintaining its moist, velvety texture, and is served with foraged herbs or broths that add freshness and depth. Similarly, his focus on sustainability is evident in dishes like dry-aged duck or sea urchin, all sourced from local micro-producers who operate with the utmost care and love for the land and sea.

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