Joshua Skenes | Mark Bright
Joshua Skenes
Executive Chef
Joshua Skenes never wavered about his career choice and the food world is continuing to benefit from his decisions. He enrolled in the French Culinary Institute in New York directly after graduating from high school in Jacksonville, Florida and has since thrown himself into the kitchen and his passion. Skenes managed to earn perfect scores throughout his career at the French Culinary Institute while balancing his 5 day a week courses with a full time position in the kitchen of famed Chef, Jean-George Vongerichtten.
After his 2001 graduation, Skenes helped open Troquet Restaurant, a French restaurant and wine bar in Boston Common, and worked under Anthony Ambrose at Ambrosia.
In 2003, at 24, Skenes moved to San Francisco. “I didn’t have a job lined up or any concrete plan, I just knew I wanted to be in San Francisco. It was the perfect decision for me, this is where I belong,” Skenes reflects. Shortly after arriving in San Francisco, Skenes became the Executive Chef at the acclaimed restaurant Chez TJ in Mountain View. The San Francisco Chronicle awarded Skenes 3.5 stars (out of 4) confessing that even before the meat course “Skenes has us under his spell.”
Michael Mina must have agreed. In 2005, Mina asked Skenes to help open Stonehill Tavern at the St. Regis Resort in Monarch Beach. Skenes quickly accepted the task and position as the Executive Chef at Stonehill Tavern. He and his team were awarded 5 stars from the Orange County Register and 3 (out of 4) stars from the Los Angeles Times for his innovative approach to modern American cooking.
After leaving Stonehill Tavern in 2006, Skenes returned to San Francisco and served as consultant on menu and recipe development and overall concept with various restaurants. He has also spent significant time cultivating his own SAISON, inspired by Skenes’ desire to provide delicious meals made with the highest quality products.
“Joshua Skenes, the twenty something wonder chef, dazzled with his exquisite fare” Mercury News
“Pamper yourself with cutting-edge, ultra sophisticated, big city dining, you’ll find all that and more...all courtesy of wunderkind executive chef Joshua Skenes.” Mercury News
“Armed with cooking secrets from some of the best in the business, everything this east coast native touches turns to gold. Joshua Skenes has keen precision and an impressive knack for mixing ingredients.” Mountain View Voice
“Inspired modern American cooking, the flavors and textures are magic.” Los Angeles Times
“Each round of our tasting menu was an experience all in itself, the meal was incredible. this will be one of my most memorable dining moments ever.” Marezone
“Joshua Skenes offers a fine-tuning of American dishes, synonymous with everything thats right about american cooking.” OC Register
“Wunderkind executive chef Joshua Skenes is turning contemporary American cuisine on its head with his delicate flavors.” San Francisco Magazine
“Skenes is a talent worth following”San Francisco Chronicle
Joshua Skenes
Executive Chef
Joshua Skenes never wavered about his career choice and the food world is continuing to benefit from his decisions. He enrolled in the French Culinary Institute in New York directly after graduating from high school in Jacksonville, Florida and has since thrown himself into the kitchen and his passion. Skenes managed to earn perfect scores throughout his career at the French Culinary Institute while balancing his 5 day a week courses with a full time position in the kitchen of famed Chef, Jean-George Vongerichtten.
After his 2001 graduation, Skenes helped open Troquet Restaurant, a French restaurant and wine bar in Boston Common, and worked under Anthony Ambrose at Ambrosia.
In 2003, at 24, Skenes moved to San Francisco. “I didn’t have a job lined up or any concrete plan, I just knew I wanted to be in San Francisco. It was the perfect decision for me, this is where I belong,” Skenes reflects. Shortly after arriving in San Francisco, Skenes became the Executive Chef at the acclaimed restaurant Chez TJ in Mountain View. The San Francisco Chronicle awarded Skenes 3.5 stars (out of 4) confessing that even before the meat course “Skenes has us under his spell.”
Michael Mina must have agreed. In 2005, Mina asked Skenes to help open Stonehill Tavern at the St. Regis Resort in Monarch Beach. Skenes quickly accepted the task and position as the Executive Chef at Stonehill Tavern. He and his team were awarded 5 stars from the Orange County Register and 3 (out of 4) stars from the Los Angeles Times for his innovative approach to modern American cooking.
After leaving Stonehill Tavern in 2006, Skenes returned to San Francisco and served as consultant on menu and recipe development and overall concept with various restaurants. He has also spent significant time cultivating his own SAISON, inspired by Skenes’ desire to provide delicious meals made with the highest quality products.
“Joshua Skenes, the twenty something wonder chef, dazzled with his exquisite fare” Mercury News
“Pamper yourself with cutting-edge, ultra sophisticated, big city dining, you’ll find all that and more...all courtesy of wunderkind executive chef Joshua Skenes.” Mercury News
“Armed with cooking secrets from some of the best in the business, everything this east coast native touches turns to gold. Joshua Skenes has keen precision and an impressive knack for mixing ingredients.” Mountain View Voice
“Inspired modern American cooking, the flavors and textures are magic.” Los Angeles Times
“Each round of our tasting menu was an experience all in itself, the meal was incredible. this will be one of my most memorable dining moments ever.” Marezone
“Joshua Skenes offers a fine-tuning of American dishes, synonymous with everything thats right about american cooking.” OC Register
“Wunderkind executive chef Joshua Skenes is turning contemporary American cuisine on its head with his delicate flavors.” San Francisco Magazine
“Skenes is a talent worth following”San Francisco Chronicle
