Chef
Harrison Cheney
- Discipline
- Chef
- Based in
- San Francisco, California, United States
i. Biography
Since 2023, Harrison Cheney has served as Executive Chef and co-owner of Sons & Daughters in San Francisco, United States, where the work reads as much like discipline as appetite. The pull to cook was there early: “As a child, I knew I wanted to become a chef.” What follows is a standard outline only in the broadest sense; in Cheney’s account, the important facts are the hours, the repetition, and the decision to keep moving toward the kitchen. The early route was built from entry-level service and study. “Right after school, I took a job as a dishwasher. Then, I attended culinary school while working. It was my number one choice.” That sequence matters. Cheney started at the bottom, learned the room from inside it, and let restaurant work do what it does best: teach patience, pace, and the value of showing up before anything else is promised.
At a Glance - Current role: Executive Chef and Co-Owner — Sons & Daughters. - Tenure: 2023–present. - City: San Francisco, United States. - Early formation: “When I was around 17, I worked at an Icelandic restaurant in London and fell in love with the fusion of acidity, brightness, and lightness in the cuisine.” That Icelandic restaurant in London marks the point where Cheney’s palate took shape around balance. The cooking he names is built on acidity, brightness, and lightness — a register that keeps flavors lifted rather than weighed down. The result suggests control over excess, with each element placed to support clarity instead of noise. At Sons & Daughters, that approach appears in the named dishes themselves. Laurentian Rutabaga with Cured Wagyu Fat and Fermented Vegetables sets earthiness against preserved depth and the sharper edge of fermentation. Caviar d'Aquitaine Perlita with Leeks and Buttermilk moves between salinity, softness, and acidity, holding richness in check and giving the plate a cleaner finish.
Signature
Harrison's signature dishes include Laurentian Rutabaga with Cured Wagyu Fat and Fermented Vegetables and Caviar d'Aquitaine Perlita with Leeks and Buttermilk.
In Their Words “When I was around 17, I worked at an Icelandic restaurant in London and fell in love with the fusion of acidity, brightness, and lightness in the cuisine.” “Right after school, I took a job as a dishwasher. Then, I attended culinary school while working. It was my number one choice.”
Recognition
Harrison Cheney has received MICHELIN Guide Young Chef Award for California (2023).
Profile updated July 2026
FAQ
Asked of Harrison
Where does Harrison Cheney work?
He works at Sons & Daughters in San Francisco, United States.
What is Harrison Cheney known for?
He is known for leading the kitchen and ownership of Sons & Daughters, with an early cooking influence tied to acidity, brightness, and lightness.
