Harrison Cheney is the chef-patron of Sons & Daughters in San Francisco, where his cooking blends Nordic restraint with the expressive depth of Californian ingredients. A British chef by upbringing, Cheney’s culinary identity was shaped as much by geography as by philosophy.
Before settling in the United States, Cheney refined his approach in Northern Europe, most notably in Stockholm at Gastrologik. There, he developed a deep respect for provenance, microseasonality, and the quiet power of minimalism. Scandinavian culinary values, particularly wabi-sabi aesthetics and stripped-back precision, became foundational to his creative language.
In 2022, Cheney moved to California to take the helm at Sons & Daughters. Within a short time, he had fully defined the restaurant’s direction, extending his influence beyond the kitchen to service, pastry, and overall ethos. He taught himself the pastry program from the ground up, weaving desserts seamlessly into the restaurant’s seasonal narrative.
Cheney’s cuisine is intentionally local and deeply personal. Imported ingredients such as avocados or chocolate are avoided in favor of working closely with Bay Area farmers, fishermen, ranchers, and artisans. Each dish reflects a chapter of his career, from his English roots to his creative awakening in Scandinavia and his commitment to California’s agricultural landscape.
Awarded the 2023 California Young Chef Award by the MICHELIN Guide, Cheney led Sons & Daughters to its second Michelin star in 2024. Today, San Francisco is no longer a waypoint in his journey, but home, and Sons & Daughters is the clearest expression of where he has chosen to land.
