Joshua Skenes is the Executive Chef, and Co-Owner of two-Michelin-star Saison in San Francisco’s Mission District. At Saison, Skenes takes a holistic approach to cooking by crafting food that allows diners to experience the natural sensibility of each ingredient’s origin, and layering flavors to bring out the fullest expression of their taste through the use of fire. Widely praised for his innovative cooking techniques, Skenes has quickly made a name for himself on the national culinary scene as one of Food + Wine‘s “Best New Chefs of 2011.” Learn where along Joshua’s career path that he discovered his sensitive and pure palette, and how he learned to become the “Joshua Skenes Executive Chef” today. This program has been sponsored by Whole Foods Market.

image: hauteliving.com

“My first restaurant job was in a Japanese restaurant in my hometown, as a dishwasher. There was something that I liked about getting yourself organized.” [7:30]

“You can learn all the fancy things in the world, but if you don’t have a solid foundation, your food won’t taste good.” [15:30]

— Joshua Skenes on Chef’s Story

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