Chez Panisse is more than a restaurant—it’s a home away from home. Set in a charming, Craftsman-style building, the restaurant’s ambiance reflects its warmth, community, and authenticity. The downstairs dining room offers a cozy yet elegant experience dominated by the open kitchen and its aromatic wood-burning oven. Diners enjoy a rotating four-course fixed menu that changes daily, showcasing the finest seasonal ingredients. Upstairs, the Chez Panisse Café provides a more casual vibe, where à la carte options invite guests to savor dishes like spring risotto with peas, asparagus, and black truffle or summer pork loin with sweet corn and squash blossoms. The intimate layout, soft lighting, and natural wood finishes make every meal feel like a celebration of food, community, and sustainability.
Waters, the visionary founder of Chez Panisse, is one of the most influential figures in modern culinary history. A native of New Jersey, Waters discovered her passion for food during a transformative trip to France in the 1960s. Inspired by the simple yet profound meals she experienced in French homes and markets, she dreamed of recreating that sense of connection and care in the US. Waters opened Chez Panisse in 1971 with a single goal: to serve fresh, locally sourced food prepared with French-inspired techniques.
Over the years, Waters’ influence has extended far beyond the kitchen. She has tirelessly advocated for sustainable agriculture, using organic ingredients, and teaching children about healthy eating through programs like the Edible Schoolyard Project. Her emphasis on working directly with farmers, ranchers, and artisans has created a ripple effect, inspiring countless chefs and restaurants to prioritize sustainability and seasonality in their menus.
Chez Panisse has received numerous accolades over its storied history, solidifying its status as one of the world’s most important restaurants. A Michelin green star is a testament to its leadership in sustainability, acknowledging its efforts to source locally, reduce waste, and champion eco-conscious practices. In 2001, Gourmet magazine named it the Best Restaurant in America, and in 2007, it earned the prestigious James Beard Award for Outstanding Restaurant.
Waters has been celebrated with countless honors, including being named Best Chef in America by the James Beard Foundation in 1992 and receiving the Lifetime Achievement Award in 2004. In 2014, President Obama awarded Waters the National Humanities Medal for promoting healthy eating and sustainable agriculture.
Waters and Chez Panisse have changed how Americans eat and think about food. By championing local farmers, sustainable practices, and a deep respect for ingredients, Waters has left an indelible mark on the culinary world. For those lucky enough to dine at Chez Panisse, every bite is a testament to her vision, passion, and enduring legacy.
