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.” In 2009, Skenes and Sommelier Mark Bright partnered together to launch a weekly pop-up in San Francisco’s Mission district. From its humble beginning, when the team would mobilize equipment each week and dig outdoor fire pits in the ground, Saison quickly grew to a brick and mortar establishment with a cult-like following, subsequently earning praise for its focus on the hearth and flame. In early 2010, the San Francisco Chronicle named him a “Rising Star Chef”, followed by StarChefs also naming him a “Rising Star” in May 2010. He later earned San Francisco Magazine‘s “Best Chef 2011″, sparking national recognition from Food + Wine, Saveur, and other acclaimed food media. In late 2012, the team continued Saison’s evolution by moving the entire operation to San Francisco’s SoMa neighborhood, opening up the kitchen and removing barriers between guest and chef.