Two Michelin Stars | Michelin Green Star | San Francisco, CA
Sons & Daughters, led by Executive Chef and co-owner Harrison Cheney, has become one of San Francisco’s most celebrated fine dining destinations. Under Cheney’s vision, the restaurant has carved out a distinct identity through its New Nordic-inspired cuisine, blending Scandinavian simplicity with the rich, seasonal ingredients of Northern California. More than a tasting room, every choice reflects a deep respect for where ingredients come from, and for the land and sea that produce them.
The Sustainability Print:
In June 2025, Sons & Daughters received the Michelin Green Star, recognizing its leadership in sustainable gastronomy. The restaurant’s approach ensures that every detail, from the menu to the decor, has a clear and ethical origin. The team works with local ceramicists and woodworkers to create custom pieces, supporting both the local creative community and the food producers who supply the kitchen.
A Study in Sourcing: The Artisanal Loop
Chef Cheney draws on his New Nordic training to apply careful preservation and upcycling techniques, making the most of every ingredient.
Photo by Tina Yang 
Photo by Tina Yang 
Photo by Kelly Puleio
Insights
Sons & Daughters demonstrates how creative cooking and environmental care can reinforce each other. Chef Cheney’s mastery of New Nordic techniques, lactic fermentation, pickling, and careful preservation, combined with the best of California’s seasonal bounty, sets a new benchmark for modern fine dining. The restaurant’s two Michelin stars and Green Star confirm that a deep commitment to sustainability doesn’t just align with culinary excellence. It can drive it.
