After a childhood filled with moving and change, packing a bag and searching for a new adventure became something that felt almost natural to Harrison.

During the early years of his career, he cut his teeth in some of London’s toughest kitchens. But with a feeling that he was never quite able to settle, it became clear that he wanted more to travel, to challenge himself and to learn from different cultures, kitchens and environments.

And that is exactly what he did.

Originally, the plan was Copenhagen. After being offered a position there, Harrison gave up his apartment and left his job in London, ready to make the move. But the opportunity never materialised. What began as “you can start at the end of the month” became the following month, and eventually the new year.

It was a frustrating setback, but one that only strengthened his determination to leave London and make something happen.

On a Monday night, Harrison applied to Gastrologik in Stockholm. By first thing Friday morning, having finished an 18-hour shift the night before, he was on a flight to Sweden.

A job offer followed quickly after his first shift. Harrison had barely seen Stockholm, but he knew it was an opportunity he could not turn down.

Within weeks, he was living there. His first few nights were spent sleeping on a mattress on the floor, using a sweatshirt as a pillow and a coat as a blanket.

“Those first few days were tough, and I genuinely thought about returning home. I’m very glad I didn’t. Stockholm became a defining part of my career.”

Life in Stockholm could also be incredibly lonely, and after a year Harrison decided it was time to move on. He staged at some of the world’s most celebrated restaurants, including Geranium in Copenhagen, Fäviken in Sweden and The Ledbury in London, before ultimately deciding that the life he had left behind in London was what he wanted to return to. He then joined The Ledbury.

But returning home brought an unexpected realisation. Harrison had changed. The lifestyle he had once known no longer felt like the one he wanted. What he needed was the challenge of unfamiliar surroundings. somewhere that would force him to continue learning and evolving.

That opportunity came from Quince, the three-Michelin-starred restaurant in San Francisco, which offered Harrison a position as Sous Chef. He travelled to California to experience the restaurant and immediately fell in love with San Francisco. But with only a one year visa his time was coming to an end and he had to plan what was next.

Harrison reached out to Jacob Holmström at Gastrologik for advice. Unexpectedly, Jacob offered him a Sous Chef position and the opportunity to return to Stockholm, something Harrison had never imagined himself doing.

“Returning to Stockholm was never part of the plan, but I’m incredibly glad that I did.”

Harrison returned to Gastrologik at the start of 2020, what soon followed was the Covid pandemic, during an extraordinarily challenging period for restaurants, the international team around him changed dramatically. His sense of ownership, leadership and belief in the restaurant’s vision quickly became apparent, and Harrison was promoted to Head Chef.

The following two and a half years became some of the most formative of his career, shaping not only the way he cooked, but the kind of leader he wanted to become.

Then came another call from San Francisco, Harrison was offered the opportunity to take over as Chef de Cuisine at Sons & Daughters.

At the time, Sons & Daughters was a respected one-Michelin-starred restaurant, but Harrison saw the potential for something considerably more ambitious. In January 2023, he was promoted to Executive Chef.

Teague Moriarty, the restaurant’s owner, had recognised that Harrison’s ambition extended far beyond creating a new menu. He had a vision for the restaurant as a complete experience, the food, service, team, design, sourcing and culture all contributing to a singular identity, It marked the beginning of an entirely new chapter for Sons & Daughters.

Less than six months later, Harrison retained the restaurant’s Michelin star and received the 2023 Michelin Guide California Young Chef Award.

The following year, Sons & Daughters was awarded its second Michelin star.

In 2025, the restaurant received a Michelin Green Star, recognising its commitment to sustainability.

The restaurant relocated to a larger and more ambitious space in San Francisco's Mission District in November of 2025, a move that would give Harrison the opportunity to capture his identity throughout the whole experience and not just the food.

By 2026, its growing reputation had extended well beyond California. Harrison was named a James Beard Award finalist for Best Chef: California, Sons & Daughters made its debut on North America’s 50 Best Restaurants at No. 45, and the General Manager of Sons & Daughters Frida Blomdahl Hay received the 2026 Michelin Guide California Service Award.

What began as an opportunity to take over the kitchen had become something much larger: the transformation of a restaurant, the creation of a team and the development of a culinary identity that was unmistakably his own.

As Sons & Daughters continues to grow in international recognition, one ambition remains deeply personal to Harrison: to one day return to London, where his career began, with the goal of creating one of the world’s best restaurants.