Richard Lee

We are so grateful to be named No. 9 on Robb Report’s 100 Greatest Restaurants of the 21st Century. We don’t take a recognition like this lightly. We aim to elevate our standards day after day and are fortunate to do this work alongside people who equally value dedication to precision and genuine hospitality. Thank you to our guests for trusting us, to the farmers, ranchers, foragers, winemakers, artisans, and purveyors who make this work possible, and again to the Saison team whose focus and care define every service. The honor of being in such strong company means the world. Congratulations to all of the restaurants recognized. To our Bay Area restaurant community especially, we are inspired by you and remain committed more than ever to the incredible city of San Francisco. Find the full feature at @robbreport . Thank you so much @jrepanich for putting together this beautiful list.

Thank you @beardfoundation for the nomination. It’s such an honor to see my name and @saisonsf mentioned amongst so many impactful and inspirational restaurants and professionals in the American gastronomic community. As great as it is to see my name up there, the congratulations should really go to the passionate team here at Saison that works incredibly hard to deliver the experience, from the kitchen to the wine team, service team, porters and everyone else that keeps this little brick building going. Thank you to everyone who has reached out, the support means the world to me and the team. And congratulations to all of the restaurants, service professionals, writers and everyone else that have been nominated, best of luck to everyone.

Thank you @michelinguide for recognizing us as a Two Star restaurant. It’s been a challenging year for everyone in the service industry and everyone has been asked to do a lot so this is extra special. It is an honor for @saisonsf to be mentioned amongst such a talented group of restaurants. These stars belong to the talented individuals who I get the pleasure of working with each and everyday, you all sacrificed so much for this and I am so proud of the effort that was put in to achieve this. Now it’s time for us to put our heads down and get back to our craft because although we are happy and grateful, we are not yet the best versions of ourselves yet and we must earn it all over again. #michelinguide #saisonsf #sanfrancisco #sanpellegrino #finedining #notdoneyet

American Culinary Mecca! Such a special experience @_tfl_ Thank you @1tim1dream_ @coteauxheaux @pradeep_rubinath and the entire team at the French Laundry for an unforgettable Lu delicious and hospitable birthday dinner. So glad I got to celebrate with @darlacelis Truly a 1 of 1 experience. So proud to see how much you have accomplished Chef Tim!

Meet the Chefs of Arte Culinaria Richard Lee Executive Chef & Co-Owner of Saison in San Francisco, a two-Michelin-starred restaurant celebrated for its refined, live-fire cuisine. A San Francisco native, Lee was in the kitchen at Eleven Madison Park during its tenure as The World’s 50 Best Restaurant #1 before returning home to shape Saison’s ingredient-driven, precision-focused culinary identity. #MontageLosCabos #ArteCulinaria

@saisonsf has my heart ❤️‍🔥 • FIRST BITES -Hot Smoked California White Sturgeon, Fermented Kohlrabi, Golden Osetra Caviar -Baja Bluefin Tuna Tartare, Seaweed Tartlet, Half Moon Bay Wasabi, Smoked Tune Bone Gelée -Fire Roasted Vidalia Onion, Dried Pork Loin, Smoked Trout Roe -Duck Liver, Waffle Cone, Hazelnut, Quince -Dry-Aged Amberjack, Passionfruit Tartlet, Macadamia, Brokaw Avocado • SAISON CAVIAR- Cured in Barbecue Salt, Geoduck, Salsify, Sauce from Smoked Sturgeon Bones • DUNGENESS CRAB- Warmed Over the Embers, Salad of Gem Lettuces, Heart of Palm & Blood Orange -Croustade, Roasted Shell Oil, Spring Garlic, Perilla -Broth from the Shells Roasted with Pernod & Black Cardamom • MT LASSEN TROUT- Dry-Aged & Grilled Over the Embers with its Roe, Chrysanthemum Greens, Sauce from the Bones Smoked Over the Fire • SANTA BARBARA SPOT PRAWN- Fermented Chili -California Koshihikari Rice, Spot Prawn & Scallop XO • URCHIN TOAST- from Hokkaido with Grilled Sourdough Soaked in a Sauce of Fermented Crust • WHITE ASPARAGUS- Green Strawberry, Peanut Oil, Oxalis • GUNIEA HEN- Hot Smoked Breast & Grilled Thigh, Black Truffle, Celery Root & Sonoma Cheese Dumpling -Laminated Black Truffle Brioche • DRY-AGED ANTELOPE- Loin & Heart with Green Asparagus, Ramps, Yuzu Kosho, Sauce from its Grilled Bones, Madeira and Pastrami Spices • A5 MIYAZAKI WAGYU- Fava Greens, Seville Orange, Sauce from Dried Mushrooms & Wagyu Drippings • DRY-AGED AMERICAN WAGYU RIBEYE • CALIFORNIA CITRUS- Cara Cara, Grapefruit, Rice Mousse Filled with Lemon Curd, Makrut Lime and Jasmine Consommé • MARCONA ALMOND- White Chocolate, Tonka Bean, Pecan Miso • LAST BITES -Champagne, Elderflower -Pecan Financier -Blackberry, Rose Geranium -70% Chocolate, Strawberry, Sesame

Saison** . A masterclass in modern Californian cuisine. Chef Richard Lee and the entire team at @saisonsf deliver a menu where every dish feels intentional and elevated. The focus on local ingredients and refined technique is evident in every bite. Truly an unforgettable dining experience. . This evening will remain one of those rare, wonderful memories where the human connection is as vibrant as the food. Thank you to the entire team from the bottom of my heart for an experience I will truly cherish. . #saisonsf #michelin #californian #finedining #sanfran

Always an incredible evening at @saisonsf 🥂

Seats are selling FAST! San Francisco, we are headed your way. Join us at @saisonsf on January 20th for another unforgettable installment of the Legacy Dinner Series. In partnership with @bondwinery and @champagne_billecart_salmon - join @cristienorman_somm @noirsommelier @maximilian.kast and @clement_b_s for what is sure to be a night to remember. Purchase your seats on our website- and don’t forget not only is your seat tax deductible, but so is the bottle you bring. We can’t wait to see you! #unitedsomms

At No. 9 of the Greatest American Restaurants of the 21st Century: Saison (Full list in the link in my bio!) When it comes to live-fire cooking in fine dining, San Francisco’s Saison may be the best to ever do it in America. What began as a pop-up by chef Josh Skenes and sommelier Mark Bright in 2009 turned into a Michelin two-star restaurant that would move to new digs in SF’s SoMa neighborhood in 2013. Saison earned its third star a year later. The tasting-menu restaurant, anchored by its hearth and the ‘80s hits rocking in the dining room, showed off Skenes’s pursuit of the greatest ingredients he could find, isolating the moment when they are at their best and discovering the cooking techniques that would complement them the most. He pushed himself creatively, making legendary dishes like caviar wrapped in seaweed and then roasted in the fire and his liquid toast topped with uni. In 2019, Skenes stepped away from the kitchen and handed the reins to Laurent Gras. Michelin demoted Saison to two stars when the next guide was released, and Gras left at the end of the year. The current chef, Richard Lee, has been with the restaurant since 2019, but was officially named Saison’s executive chef in 2023, and Saison has retained its two Michelin stars. “When Saison moved to its current location and Josh was running the kitchen, it was, in my opinion, the best restaurant in America. No kitchen had ever pursued excellence and purity in ingredients at that level. The point of view was completely unique. No one had ever cooked that way before, and I do not think anyone ever will again. Whether he likes it or not, Josh was our version of Ducasse.” @davidchang “Under Richard Lee’s direction, Saison has regained its spark—a restaurant reborn with freshness, precision, and the thrill of new beginnings.” @chef.dannygarcia

From Sky to Table with STARLUX x Saison At the two-Michelin-starred Saison, Executive Chef Richard Lee redefines modern fire cooking with elegance and depth. Drawing inspiration from the Northern California landscape, Chef Richard creates dishes that celebrate the beauty of simplicity — each ingredient transformed through flame, time, and intention. In partnership with STARLUX Airlines, this exclusive experience invites travelers to continue their journey in the warmth of Saison’s open kitchen. Present your STARLUX boarding pass when reserving to receive: 🥂 A complimentary Champagne toast to mark your arrival. 🖋 A handwritten note from the Saison team — a gesture of connection from one world of craftsmanship to another. Please note: Guests should mention their STARLUX boarding pass when making their reservation to ensure personalized preparation by the restaurant team. 📅 Available now through April 2026 (tentative Spring 2026) From the skies to the flames, this collaboration celebrates mastery, hospitality, and the art of a seamless journey — where every course is an expression of refinement and care. #STARLUX #STARLUXAirlinesUS #SaisonHospitality #Saison #Angler #SaisonRestaurant #FromSkyToTable   Special thanks to: @saisonsf @anglersanfrancisco @markbrightwine @richl430 @dough_hou @molibuuuu @theangelrivera @saisonwinery @saison_cellar

No one does Halloween like this - and if @anglersanfrancisco isn’t serving the best food you’ve ever had at a Halloween party, I don’t know who is.👻🎃 @michelinguide -starred Angler and two-star @saisonsf & @richl430 team up every year for their iconic Halloween event, and this year’s theme, The Drowned & The Damned, was next level. Pirates pouring champagne, mermaids serving caviar, sea sirens dancing, and Michelin-level dishes everywhere you turned. It sold out fast this year, so sign up early next time. 🧜‍♀️🔥 📍132 The Embarcadero, San Francisco, CA 94105 #sfnightlife #sfrestaurants #sfevents #sfhalloween #halloweenparty #michelinstarfood #sanfransisco