Chef
Teague Moriarty
- Discipline
- Chef
- Based in
- San Francisco, California, United States
i. Biography
As owner of Sons & Daughters in San Francisco, Teague Moriarty built the work on a direct exchange between growing ground and kitchen. In his practice, ingredients were not treated as seasonal shorthand; they were read for timing, texture, and condition before becoming part of a composed meal. The restaurant’s craft began before service, in the discipline of sourcing, repetition, and decisions that kept place visible without turning it into ornament.
Career Arc
Formal training at California Culinary Academy (2004) gave way to the practical education of production, service, and repetition. Teague Moriarty’s early work moved through baker at Emily's Bakery in Santa Cruz, California, chef at Limón Rotisserie in San Francisco, California, chef at B Restaurant & Bar in Oakland, California, and chef at Gregoire in Berkeley, California. That sequence reads as a Bay Area apprenticeship in pace and appetite: bread ovens, service pressure, guest-facing kitchens, and the daily need to make food generous without losing control. Baking brings patience and timing; restaurant service brings heat, speed, and correction in real time. By the time Moriarty moved into his own projects, the work had already been shaped by the ordinary mechanics of serious kitchens: early starts, late finishes, muscle memory, and the constant adjustment between instinct and exactitude. The current structure of the work connects restaurant ownership, farm work, and multiple hospitality formats. Teague is co-founder; chef/owner of Sons & Daughters (since 2010), co-founder of Dark Hill Farm (since 2013), founder of The Square, and founder of Sweet Woodruff. Taken together, those roles place the kitchen, the growing ground, and the guest experience inside one operating system rather than separate ideas.
The Work Today
At Sons & Daughters, the farm connection functions as part of production, not as decoration. The menu is tied to specific growing ground rather than a general seasonal concept, which changes the work at the bench: produce arrives with timing, weather, texture, and variation attached. Cooks have to respond to what is ready, what is delicate, what needs restraint, and what can carry a dish without excess. Restaurant work beyond Sons & Daughters extends the same attention into different service formats. Moriarty is also a restaurateur associated with The Square in San Francisco and Sweet Woodruff in San Francisco. Read together, the projects show an interest in how food meets guests across registers: formal and composed, approachable and daily, intimate and broader in reach. The Sons & Daughters at-home format had one clear example in a mustard-braised pork shoulder takeout prix-fixe, offered after the April 8 reopening for takeout. The meal included melted leeks, roasted potatoes with green garlic butter, salad, bread, and dessert. The format moved the restaurant’s sequencing into the home table: warmth, balance, progression, and elements considered in relation to one another. Daily discipline sits behind that kind of visible control. Moriarty has said, "Putting in the work, be it exercise, meditation, mental health; it’s going to make me feel better for the other 23 hours of the day…so I go do that thing." For a working kitchen, that is not a slogan; it is maintenance. Routine, attention, and self-management are part of the infrastructure that allows composed service to hold.
Peer Recognition
Recognition has followed the combination of restaurant discipline, farm connection, and sustained execution. Teague's honors include One Michelin Star, Best Restaurant in SF, Rising Star Chef (2012), 30 Under 30: Food and Wine (2012), Rising Star Chef, and 30 Under 30 in SF. The awards mark consistency as much as ambition: a body of work in which the restaurant, the farm, and the daily practice of craft remain closely linked.
Profile updated July 2026
FAQ
Asked of Teague
What is Teague Moriarty's current role?
Teague Moriarty is chef at Sons & Daughters — New American, Contemporary.
Where did Teague Moriarty train or study?
Teague Moriarty trained at California Culinary Academy.
What recognition has Teague Moriarty received?
One Michelin Star.
