Originally founded by chef Teague Moriarty, Sons & Daughters has entered a new chapter under the stewardship of chef-patron Harrison Cheney, whose cooking reflects a rare balance of restraint, rigor, and emotional clarity. Now located in San Francisco’s Mission District, the restaurant feels at once international in outlook and deeply rooted in Northern California.
Cheney’s cuisine is shaped by an unconventional journey. Before arriving in California, he spent formative years in Northern Europe, including time at Gastrologik in Stockholm, where Scandinavian values left a lasting imprint. Wabi-sabi aesthetics, microseasonality, and a stripped-down precision continue to inform the menu, now reinterpreted through the richness of California’s produce.
Since joining Sons & Daughters in 2022, Cheney has redefined the restaurant’s identity from the ground up. The experience is grounded in purity and intention, with a strong emphasis on local sourcing and peak-season ingredients. Imported products are intentionally avoided in favor of close relationships with Bay Area farmers, fishermen, ranchers, and artisans. Even the pastry program is integrated into the broader culinary narrative, reflecting the same discipline and sense of place as the savory courses.
In 2024, Sons & Daughters earned its second MICHELIN star, marking a pivotal milestone. Shortly after, the restaurant relocated to a new space that blends elegance with rustic warmth, allowing Cheney’s vision to fully take shape. With General Manager Frida Blomdahl joining the team, the dining room mirrors the kitchen’s calm precision and sense of purpose.
Today, Sons & Daughters stands as a restaurant where nature dictates the menu, simplicity becomes a form of luxury, and fine dining is treated as a living dialogue between place, people, and time.
