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Today, we share a significant leadership milestone at Saison: Executive Chef Richard Lee is now Co-Owner.

Since 2019, Lee has built upon Saison’s foundation brick by brick. He has long been the driving force behind our culinary evolution and cultural ethos. His innate hospitality welcomes guests with open arms, emphasizing the connection between the kitchen and dining room as one cohesive experience. He has brought a distinctive perspective to Saison’s signature live fire cooking, crafting nuanced flavors with precision and a deep respect for the culinary diversity of Northern California’s evolving terroir.

Behind the scenes, Richard has been rewriting the modern restaurant playbook for some time, creating a place where excellence is sustainable, while consistently operating through an owner’s lens – never with ownership as the end goal. His evolution represents a quiet but necessary shift in fine dining, placing positive culture-building alongside creative stewardship at the center of a restaurant’s future. Mentorship, longevity, and hospitality to the team are crucial. So is a personal vision. He has managed to cultivate it all.

Under his leadership, our team has flourished and the culinary experience has evolved into something truly special and wholly unique. While pushing our menus to be even more ingredient-forward, more seasonally exacting, and more sustainable than ever before, he has made the entire Saison experience decisively his own.

We are grateful for the dedication, creativity, and genuine positive energy he brings into the restaurant every single day. Now as an Owner, Lee will continue nourishing and strengthening Saison’s legacy in our beautiful city of San Francisco.

Today, we share a significant leadership milestone at Saison: Executive Chef Richard Lee is now Co-Owner.

Since 2019, Lee has built upon Saison’s foundation brick by brick. He has long been the driving force behind our culinary evolution and cultural ethos. His innate hospitality welcomes guests with open arms, emphasizing the connection between the kitchen and dining room as one cohesive experience. He has brought a distinctive perspective to Saison’s signature live fire cooking, crafting nuanced flavors with precision and a deep respect for the culinary diversity of Northern California’s evolving terroir.

Behind the scenes, Richard has been rewriting the modern restaurant playbook for some time, creating a place where excellence is sustainable, while consistently operating through an owner’s lens – never with ownership as the end goal. His evolution represents a quiet but necessary shift in fine dining, placing positive culture-building alongside creative stewardship at the center of a restaurant’s future. Mentorship, longevity, and hospitality to the team are crucial. So is a personal vision. He has managed to cultivate it all.

Under his leadership, our team has flourished and the culinary experience has evolved into something truly special and wholly unique. While pushing our menus to be even more ingredient-forward, more seasonally exacting, and more sustainable than ever before, he has made the entire Saison experience decisively his own.

We are grateful for the dedication, creativity, and genuine positive energy he brings into the restaurant every single day. Now as an Owner, Lee will continue nourishing and strengthening Saison’s legacy in our beautiful city of San Francisco.

Today, we share a significant leadership milestone at Saison: Executive Chef Richard Lee is now Co-Owner.

Since 2019, Lee has built upon Saison’s foundation brick by brick. He has long been the driving force behind our culinary evolution and cultural ethos. His innate hospitality welcomes guests with open arms, emphasizing the connection between the kitchen and dining room as one cohesive experience. He has brought a distinctive perspective to Saison’s signature live fire cooking, crafting nuanced flavors with precision and a deep respect for the culinary diversity of Northern California’s evolving terroir.

Behind the scenes, Richard has been rewriting the modern restaurant playbook for some time, creating a place where excellence is sustainable, while consistently operating through an owner’s lens – never with ownership as the end goal. His evolution represents a quiet but necessary shift in fine dining, placing positive culture-building alongside creative stewardship at the center of a restaurant’s future. Mentorship, longevity, and hospitality to the team are crucial. So is a personal vision. He has managed to cultivate it all.

Under his leadership, our team has flourished and the culinary experience has evolved into something truly special and wholly unique. While pushing our menus to be even more ingredient-forward, more seasonally exacting, and more sustainable than ever before, he has made the entire Saison experience decisively his own.

We are grateful for the dedication, creativity, and genuine positive energy he brings into the restaurant every single day. Now as an Owner, Lee will continue nourishing and strengthening Saison’s legacy in our beautiful city of San Francisco.

Today, we share a significant leadership milestone at Saison: Executive Chef Richard Lee is now Co-Owner.

Since 2019, Lee has built upon Saison’s foundation brick by brick. He has long been the driving force behind our culinary evolution and cultural ethos. His innate hospitality welcomes guests with open arms, emphasizing the connection between the kitchen and dining room as one cohesive experience. He has brought a distinctive perspective to Saison’s signature live fire cooking, crafting nuanced flavors with precision and a deep respect for the culinary diversity of Northern California’s evolving terroir.

Behind the scenes, Richard has been rewriting the modern restaurant playbook for some time, creating a place where excellence is sustainable, while consistently operating through an owner’s lens – never with ownership as the end goal. His evolution represents a quiet but necessary shift in fine dining, placing positive culture-building alongside creative stewardship at the center of a restaurant’s future. Mentorship, longevity, and hospitality to the team are crucial. So is a personal vision. He has managed to cultivate it all.

Under his leadership, our team has flourished and the culinary experience has evolved into something truly special and wholly unique. While pushing our menus to be even more ingredient-forward, more seasonally exacting, and more sustainable than ever before, he has made the entire Saison experience decisively his own.

We are grateful for the dedication, creativity, and genuine positive energy he brings into the restaurant every single day. Now as an Owner, Lee will continue nourishing and strengthening Saison’s legacy in our beautiful city of San Francisco.

Today, we share a significant leadership milestone at Saison: Executive Chef Richard Lee is now Co-Owner.

Since 2019, Lee has built upon Saison’s foundation brick by brick. He has long been the driving force behind our culinary evolution and cultural ethos. His innate hospitality welcomes guests with open arms, emphasizing the connection between the kitchen and dining room as one cohesive experience. He has brought a distinctive perspective to Saison’s signature live fire cooking, crafting nuanced flavors with precision and a deep respect for the culinary diversity of Northern California’s evolving terroir.

Behind the scenes, Richard has been rewriting the modern restaurant playbook for some time, creating a place where excellence is sustainable, while consistently operating through an owner’s lens – never with ownership as the end goal. His evolution represents a quiet but necessary shift in fine dining, placing positive culture-building alongside creative stewardship at the center of a restaurant’s future. Mentorship, longevity, and hospitality to the team are crucial. So is a personal vision. He has managed to cultivate it all.

Under his leadership, our team has flourished and the culinary experience has evolved into something truly special and wholly unique. While pushing our menus to be even more ingredient-forward, more seasonally exacting, and more sustainable than ever before, he has made the entire Saison experience decisively his own.

We are grateful for the dedication, creativity, and genuine positive energy he brings into the restaurant every single day. Now as an Owner, Lee will continue nourishing and strengthening Saison’s legacy in our beautiful city of San Francisco.

Today, we share a significant leadership milestone at Saison: Executive Chef Richard Lee is now Co-Owner.

Since 2019, Lee has built upon Saison’s foundation brick by brick. He has long been the driving force behind our culinary evolution and cultural ethos. His innate hospitality welcomes guests with open arms, emphasizing the connection between the kitchen and dining room as one cohesive experience. He has brought a distinctive perspective to Saison’s signature live fire cooking, crafting nuanced flavors with precision and a deep respect for the culinary diversity of Northern California’s evolving terroir.

Behind the scenes, Richard has been rewriting the modern restaurant playbook for some time, creating a place where excellence is sustainable, while consistently operating through an owner’s lens – never with ownership as the end goal. His evolution represents a quiet but necessary shift in fine dining, placing positive culture-building alongside creative stewardship at the center of a restaurant’s future. Mentorship, longevity, and hospitality to the team are crucial. So is a personal vision. He has managed to cultivate it all.

Under his leadership, our team has flourished and the culinary experience has evolved into something truly special and wholly unique. While pushing our menus to be even more ingredient-forward, more seasonally exacting, and more sustainable than ever before, he has made the entire Saison experience decisively his own.

We are grateful for the dedication, creativity, and genuine positive energy he brings into the restaurant every single day. Now as an Owner, Lee will continue nourishing and strengthening Saison’s legacy in our beautiful city of San Francisco.

With deep gratitude, we are happy to share that Saison has once again retained our two stars from the @michelinguide. This is a recognition we do not take lightly. Today, we celebrate the purveyors, farmers, ranchers, and winemakers that give us the greatest quality products and ingredients. We celebrate our guests, who keep us motivated to constantly grow and evolve. We celebrate the powerful California restaurant community and send congratulations to all the recipients of green, one, two, and three stars. We especially celebrate the extraordinary achievement of our Bay Area peers @kilnsf and @enclossonoma for receiving two stars and @sun_moon_studio_for receiving their first star. Lastly, but most importantly, we celebrate our team. On these beautiful days and on the hardest days, through moments of challenge and success, you show up excited to do your best and to make each service better than the last. We salute you.

At Saison @saisonsf , in the heart of San Francisco, Chef Richard Lee @richl430 leads a kitchen where refinement meets raw fire. Rooted in classical technique and inspired by the energy of the Bay Area, his cuisine celebrates the pure ingredients and the deep connection between sourcing, seasonality, and craft.

Saison’s open kitchen, centered around live-fire cooking, invites guests into an intimate dialogue between chef, product, and plate. For Lee, cooking is not just about taste, but about creating a moment where memory, emotion, and flavor converge.

Joining Les Grandes Tables du Monde was a natural step for a restaurant that wants to push boundaries. For Richard Lee, it meant becoming part of a global community of chefs and restaurateurs who challenge each other to grow and innovate. This place is a space where inspiration flows freely and shared values create lasting connections across continents.

At Saison @saisonsf , in the heart of San Francisco, Chef Richard Lee @richl430 leads a kitchen where refinement meets raw fire. Rooted in classical technique and inspired by the energy of the Bay Area, his cuisine celebrates the pure ingredients and the deep connection between sourcing, seasonality, and craft.

Saison’s open kitchen, centered around live-fire cooking, invites guests into an intimate dialogue between chef, product, and plate. For Lee, cooking is not just about taste, but about creating a moment where memory, emotion, and flavor converge.

Joining Les Grandes Tables du Monde was a natural step for a restaurant that wants to push boundaries. For Richard Lee, it meant becoming part of a global community of chefs and restaurateurs who challenge each other to grow and innovate. This place is a space where inspiration flows freely and shared values create lasting connections across continents.

At Saison @saisonsf , in the heart of San Francisco, Chef Richard Lee @richl430 leads a kitchen where refinement meets raw fire. Rooted in classical technique and inspired by the energy of the Bay Area, his cuisine celebrates the pure ingredients and the deep connection between sourcing, seasonality, and craft.

Saison’s open kitchen, centered around live-fire cooking, invites guests into an intimate dialogue between chef, product, and plate. For Lee, cooking is not just about taste, but about creating a moment where memory, emotion, and flavor converge.

Joining Les Grandes Tables du Monde was a natural step for a restaurant that wants to push boundaries. For Richard Lee, it meant becoming part of a global community of chefs and restaurateurs who challenge each other to grow and innovate. This place is a space where inspiration flows freely and shared values create lasting connections across continents.

At Saison @saisonsf , in the heart of San Francisco, Chef Richard Lee @richl430 leads a kitchen where refinement meets raw fire. Rooted in classical technique and inspired by the energy of the Bay Area, his cuisine celebrates the pure ingredients and the deep connection between sourcing, seasonality, and craft.

Saison’s open kitchen, centered around live-fire cooking, invites guests into an intimate dialogue between chef, product, and plate. For Lee, cooking is not just about taste, but about creating a moment where memory, emotion, and flavor converge.

Joining Les Grandes Tables du Monde was a natural step for a restaurant that wants to push boundaries. For Richard Lee, it meant becoming part of a global community of chefs and restaurateurs who challenge each other to grow and innovate. This place is a space where inspiration flows freely and shared values create lasting connections across continents.

At Saison @saisonsf , in the heart of San Francisco, Chef Richard Lee @richl430 leads a kitchen where refinement meets raw fire. Rooted in classical technique and inspired by the energy of the Bay Area, his cuisine celebrates the pure ingredients and the deep connection between sourcing, seasonality, and craft.

Saison’s open kitchen, centered around live-fire cooking, invites guests into an intimate dialogue between chef, product, and plate. For Lee, cooking is not just about taste, but about creating a moment where memory, emotion, and flavor converge.

Joining Les Grandes Tables du Monde was a natural step for a restaurant that wants to push boundaries. For Richard Lee, it meant becoming part of a global community of chefs and restaurateurs who challenge each other to grow and innovate. This place is a space where inspiration flows freely and shared values create lasting connections across continents.

At Saison @saisonsf , in the heart of San Francisco, Chef Richard Lee @richl430 leads a kitchen where refinement meets raw fire. Rooted in classical technique and inspired by the energy of the Bay Area, his cuisine celebrates the pure ingredients and the deep connection between sourcing, seasonality, and craft.

Saison’s open kitchen, centered around live-fire cooking, invites guests into an intimate dialogue between chef, product, and plate. For Lee, cooking is not just about taste, but about creating a moment where memory, emotion, and flavor converge.

Joining Les Grandes Tables du Monde was a natural step for a restaurant that wants to push boundaries. For Richard Lee, it meant becoming part of a global community of chefs and restaurateurs who challenge each other to grow and innovate. This place is a space where inspiration flows freely and shared values create lasting connections across continents.

At Saison @saisonsf , in the heart of San Francisco, Chef Richard Lee @richl430 leads a kitchen where refinement meets raw fire. Rooted in classical technique and inspired by the energy of the Bay Area, his cuisine celebrates the pure ingredients and the deep connection between sourcing, seasonality, and craft.

Saison’s open kitchen, centered around live-fire cooking, invites guests into an intimate dialogue between chef, product, and plate. For Lee, cooking is not just about taste, but about creating a moment where memory, emotion, and flavor converge.

Joining Les Grandes Tables du Monde was a natural step for a restaurant that wants to push boundaries. For Richard Lee, it meant becoming part of a global community of chefs and restaurateurs who challenge each other to grow and innovate. This place is a space where inspiration flows freely and shared values create lasting connections across continents.

At Saison @saisonsf , in the heart of San Francisco, Chef Richard Lee @richl430 leads a kitchen where refinement meets raw fire. Rooted in classical technique and inspired by the energy of the Bay Area, his cuisine celebrates the pure ingredients and the deep connection between sourcing, seasonality, and craft.

Saison’s open kitchen, centered around live-fire cooking, invites guests into an intimate dialogue between chef, product, and plate. For Lee, cooking is not just about taste, but about creating a moment where memory, emotion, and flavor converge.

Joining Les Grandes Tables du Monde was a natural step for a restaurant that wants to push boundaries. For Richard Lee, it meant becoming part of a global community of chefs and restaurateurs who challenge each other to grow and innovate. This place is a space where inspiration flows freely and shared values create lasting connections across continents.

At Saison @saisonsf , in the heart of San Francisco, Chef Richard Lee @richl430 leads a kitchen where refinement meets raw fire. Rooted in classical technique and inspired by the energy of the Bay Area, his cuisine celebrates the pure ingredients and the deep connection between sourcing, seasonality, and craft.

Saison’s open kitchen, centered around live-fire cooking, invites guests into an intimate dialogue between chef, product, and plate. For Lee, cooking is not just about taste, but about creating a moment where memory, emotion, and flavor converge.

Joining Les Grandes Tables du Monde was a natural step for a restaurant that wants to push boundaries. For Richard Lee, it meant becoming part of a global community of chefs and restaurateurs who challenge each other to grow and innovate. This place is a space where inspiration flows freely and shared values create lasting connections across continents.

At Saison @saisonsf , in the heart of San Francisco, Chef Richard Lee @richl430 leads a kitchen where refinement meets raw fire. Rooted in classical technique and inspired by the energy of the Bay Area, his cuisine celebrates the pure ingredients and the deep connection between sourcing, seasonality, and craft.

Saison’s open kitchen, centered around live-fire cooking, invites guests into an intimate dialogue between chef, product, and plate. For Lee, cooking is not just about taste, but about creating a moment where memory, emotion, and flavor converge.

Joining Les Grandes Tables du Monde was a natural step for a restaurant that wants to push boundaries. For Richard Lee, it meant becoming part of a global community of chefs and restaurateurs who challenge each other to grow and innovate. This place is a space where inspiration flows freely and shared values create lasting connections across continents.

To @chef_julien and the @odetterestaurant team, we share our deepest gratitude to you for joining us in San Francisco for this special collaboration dinner.

Your cuisine is a true inspiration - thoughtful, refined, and deeply expressive. Experiencing Odette was a symphony of flavors, precision, hospitality and fine dining at its highest level. It was an honor to welcome your team into our kitchen and share this experience together.

Thank you for your generosity, collaboration, and artistry. Until the next one 🔥

Fermented white asparagus ice with peanut and green strawberry.

White asparagus grows completely deprived of sunlight. It is a beloved, delicate California ingredient, only available for a short time in late spring/early summer. Join us this season.

photography by dora tsui

Fermented white asparagus ice with peanut and green strawberry.

White asparagus grows completely deprived of sunlight. It is a beloved, delicate California ingredient, only available for a short time in late spring/early summer. Join us this season.

photography by dora tsui

Guinea Hen, its breast has been hot smoked, its legs have been cooked over the embers. Celery root dumpling and a broth made from the grilled bones.

photography by dora tsui

Guinea Hen, its breast has been hot smoked, its legs have been cooked over the embers. Celery root dumpling and a broth made from the grilled bones.

photography by dora tsui

California Bluefin Tuna, fresh and fermented wasabi from Half Moon Bay, veil made from smoked tuna bones.

photography by dora tsui

California Bluefin Tuna, fresh and fermented wasabi from Half Moon Bay, veil made from smoked tuna bones.

photography by dora tsui

We’ve returned from our spring break and look forward to welcoming you into the season ahead.

Dungeness Crab warmed over the embers, with salad of heart of palm & citrus.
The broth is made from the shells of the same crabs that have been roasted, pernod, and black cardamom.

Spring reservations are available via #linkinbio saisonsf.com or through @opentable

photography by dora tsui

We’ve returned from our spring break and look forward to welcoming you into the season ahead.

Dungeness Crab warmed over the embers, with salad of heart of palm & citrus.
The broth is made from the shells of the same crabs that have been roasted, pernod, and black cardamom.

Spring reservations are available via #linkinbio saisonsf.com or through @opentable

photography by dora tsui

An early expression of the season to start your evening — Vidalia onions that have been roasted over our fire.

Reservations for the month of May as well as select tables for April are available via #linkinbio saisonsf.com or through @openable

An early expression of the season to start your evening — Vidalia onions that have been roasted over our fire.

Reservations for the month of May as well as select tables for April are available via #linkinbio saisonsf.com or through @openable

Welcoming Spring with a croustade that is filled with Dungeness Crab warmed over the embers, dressed in roasted shell oil, perilla, and spring garlic.

As International Women’s month comes to a close, we continue to value and recognize the women of Saison every day.

Meet Darlyn, our General Manager - whose care, precision, and leadership guide each service. Her experience spans New York’s top dining rooms, including three Michelin-starred Per Se. She joined us originally as Assistant General Manager and has shown an extraordinary level of responsibility, tenacity and passion for our space, our team, and everything we do.

Darlyn, thank you for all that you bring to the table here at Saison. Cheers to every woman in hospitality and across industries. We celebrate you.

As International Women’s month comes to a close, we continue to value and recognize the women of Saison every day.

Meet Darlyn, our General Manager - whose care, precision, and leadership guide each service. Her experience spans New York’s top dining rooms, including three Michelin-starred Per Se. She joined us originally as Assistant General Manager and has shown an extraordinary level of responsibility, tenacity and passion for our space, our team, and everything we do.

Darlyn, thank you for all that you bring to the table here at Saison. Cheers to every woman in hospitality and across industries. We celebrate you.

As International Women’s month comes to a close, we continue to value and recognize the women of Saison every day.

Meet Darlyn, our General Manager - whose care, precision, and leadership guide each service. Her experience spans New York’s top dining rooms, including three Michelin-starred Per Se. She joined us originally as Assistant General Manager and has shown an extraordinary level of responsibility, tenacity and passion for our space, our team, and everything we do.

Darlyn, thank you for all that you bring to the table here at Saison. Cheers to every woman in hospitality and across industries. We celebrate you.

We are honored to welcome Chef Julien Royer of Singapore’s three Michelin-starred Odette for two very special evenings. Currently No. 25 on The World’s 50 Best List, Odette is a modern French restaurant offering a constantly evolving menu guided by Royer’s lifelong respect for seasonality, terroir, and the best artisanal produce from around the world. Together, @chef_julien and @richl430 will explore how live fire cooking can showcase their shared passion for innovation, precision, and exquisite ingredients. Guests can expect an evening of two friends weaving a powerful culinary narrative amplified by intentional hospitality.

May 15 and 16, 2026
Reservations are available via #LinkInBio, saisonsf.com, or @opentable

*Due to the unique nature of this evening, we will not be able to accommodate allergies or dietary restrictions.

We are honored to welcome Chef Julien Royer of Singapore’s three Michelin-starred Odette for two very special evenings. Currently No. 25 on The World’s 50 Best List, Odette is a modern French restaurant offering a constantly evolving menu guided by Royer’s lifelong respect for seasonality, terroir, and the best artisanal produce from around the world. Together, @chef_julien and @richl430 will explore how live fire cooking can showcase their shared passion for innovation, precision, and exquisite ingredients. Guests can expect an evening of two friends weaving a powerful culinary narrative amplified by intentional hospitality.

May 15 and 16, 2026
Reservations are available via #LinkInBio, saisonsf.com, or @opentable

*Due to the unique nature of this evening, we will not be able to accommodate allergies or dietary restrictions.