Today, Saison is an open wood fire restaurant under the leadership of Executive Chef & Co-Owner Richard Lee, emphasizing the bounty of California’s evolving terroir and its incredible farmers, ranchers, and fishermen and women. Saison is driven by Lee’s dedication to purity and innovation, paired with a Grand Award-winning wine list in a dynamic space where guest and team celebrate an intimate, culture-shifting experience. Chef Lee builds upon Saison’s formidable foundation, crafting nuanced flavors with intention, inspired by the culinary diversity of Northern California.
Saison has one of the country’s largest and most remarkable selections of Old and New World wine, with a special emphasis on Burgundy. Established by Saison Hospitality co-founder and Saison Winery winemaker Mark Bright, the list is now curated by Beverage & Service Director Molly Greene.
Saison holds two Michelin stars, a 4-star rating from the San Francisco Chronicle, has been featured on the World’s 50 Best and North America’s 50 Best Lists, and is proud to be a distinguished member of Relais & Chateaux and Les Grandes Tables du Monde. It has been awarded a Wine Spectator “Grand Award” every year since 2014. Chef Richard Lee was honored as a James Beard Awards Finalist in 2025, and in the same year, Saison was named No. 9 on Robb Report’s 100 Greatest American Restaurants of the 21st Century.
