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.
