5 Chefs Who Master The Art Of Plating in San Francisco

TAOP Staff

Here are five spectacular chefs who are mastering #TheArtOfPlating in San Francisco.



David Kinch, Manresa

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Inspired by French and modern Catalan cooking, chef David Kinch forged a distinct culinary path and approach to restaurant culture with his take on farm-to-table dining and devotion to the bounty of the Northern California coast. After holding two Michelin stars for nine consecutive years, Manresa earned its third in 2016.

By David Kinch of Manresa, Los Gatos. Photo courtesy of FOUR Magazine.


Maren Caruso

Michael Tusk, Quince

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The newest addition to San Francisco’s three Michelin starred restaurants, Quince features Italian-inspired California cuisine. Head chef Michael Tusk celebrates the seasonal bounty of Northern California in a contemporary setting.

Potato terrine by Michael Tusk of Quince, San Francisco. Photo courtesy of Maren Caruso.



Matthew Kirkley, Coi

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Headed by chef Matthew Kirkley, three Michelin starred restaurant COI is a modern seafood restaurant serving one tasting menu per night.

Wild turbot with root vegetables, beurre cancalaise by Matthew Kirkley of Coi, San Francisco. Photo courtesy of Coi.


David Barzelay, Lazy Bear

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Lazy Bear is not a restaurant, it is a modern American dinner party. Chef David Barzelay serves one tasting menu per nightie two seatings, where guests sit communally and engage with one another and the cooks. Each month’s seating is sold ahead of time through an online ticketing system.


Ed Anderson

Dominique Crenn, Atelier Crenn

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Through her cuisine, Dominique Crenn seeks to communicate with each person on an emotional, spiritual, and intellectual level. Chef Crenn offers a multi-course tasting menu through which she translates food into poetry.

Vinegar meringue dressed with greens by Dominique Crenn of Atelier Crenn, San Francisco. Photo courtesy of Ed Anderson.