Biography.

Harrison Cheney is a British chef and restaurateur who has emerged as one of the leading voices in contemporary dining in California. As Executive Chef and partner of Sons & Daughters in San Francisco, he has led the restaurant through a defining period of transformation, earning two Michelin stars, a Michelin Green Star and a place among North America’s 50 Best Restaurants. Harrison is a recipient of the Michelin Guide California Young Chef Award and, in 2026, was named a James Beard Award finalist for Best Chef: California.

His career has taken him from the kitchens of London to Stockholm and later San Francisco, where he has spent much of the past several years developing his own distinctive approach to cooking.

Each of these places has played an important role in shaping his perspective. London provided the foundation of his career, while his time in Stockholm introduced him to a deeper appreciation of Nordic cuisine, seasonality, preservation and restraint. Moving to California brought a new landscape, climate and abundance of exceptional produce, allowing those influences to evolve in a different direction.

Today, Harrison’s cooking reflects that journey. His work combines the precision and simplicity of Northern European cooking with the ingredients, producers and seasons of Northern California, creating food that is deeply connected to both place and experience.