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About

Chef Teague Moriarty offers a tasting menu of exquisitely crafted dishes with a famously playful and complex, yet thoughtful and delicate approach guided by the seasons and inspired by the surrounding Bay Area. The intimate 28 seat dining room wraps around a small, lively open kitchen where diners can witness the camaraderie of the culinary team working side by side.

Sons & Daughters is a critically acclaimed 28-seat restaurant located in San Francisco's Nob Hill neighborhood. 

Chef and owner Teague Moriarty creates complex and exquisite dishes for his prix-fixe nine-course tasting menus. His ever changing menus are guided by the seasons and his relationships with the Bay Area's local farmers, ranchers and fishermen.  Wine Director Amy Currens offers a curated wine list with selections from around the world.

The wraparound dining room is centered around an open kitchen where guests can witness the camaraderie of the culinary team working side-by-side. Sons & Duaghters' interior features a backdrop of charcoal grey linens, sparkling crystal chandeliers and large black and white photography collected from La Conversation, a collaboration between photographer Hans Gissinger and chef Marc Meneau.

Meet the team

Teague Moriarty, Chef & Owner

Born and raised in Santa Cruz, Sons & Daughters owner and chef Teague Moriarty opened his Nob Hill restaurant in 2010.

His culinary journey started early in the coastal backyard of his childhood home. An appreciation for farm-to-table cuisine took him to the California Culinary Academy, after which he worked nearly every cooking gig imaginable (from line cook to private chef) as he conceptualized Sons & Daughters.

While his work developing new recipes at Sons & Daughters is never done, Teague knows how to unwind; on his days off, you’ll probably find him out surfing the waves back in his hometown and spending time with his young daughter.

 

Alex Jackson, Chef de Cuisine

A native of Soldotna, Alaska, Alex “started cooking to avoid college,” he admits, and immediately fell in love with the intensity and passion of the business. After attending Le Cordon Bleu in Portland, Oregon and working under Jason French at Ned Ludd, Alex left the Pacific Northwest for San Francisco where he landed at Sons & Daughters.

After 5 years, a few promotions and a short stint in Texas, Alex is now Sons & Daughters Chef de Cuisine. He was previously the chef at Austin’s Salt & Time Butcher Shop & Salumeria. He and his wife Jen Jackson, a fellow chef who most recently was sous chef at Octavia, recently welcomed his first child. 

 

Amy Currens, Wine Director

Amy Currens grew up on a small farm in Kansas and has worked in the wine industry for 12 years. She is a Court of Master Sommeliers Certified Sommelier and the recipient of the Advanced Wine and Spirits Education Trust (WSET) Award.

Prior to joining Sons & Daughters, Currens was a champagne specialist with Moët Hennessy / San Francisco, served as wine and beverage director at Marin’s Farmshop, and held the wine director role at San Francisco’s Prospect.

 

Ryan Raaka, Sous Chef

Ryan grew up in Sonoma and in just a few short years has gone from working at a pizza joint to becoming sous chef at Sons & Daughters. On-the-job training has worked wonders for this Padres fan, who has cooked up and down California’s coast.

A San Francisco resident for about 9 years, Ryan has been with Sons & Daughters since 2015. He was previously sous chef at AQ and executive chef at The Hall’s Graze. In his spare time, you can probably find him watching baseball, most likely cheering for his beloved Padres.

 

Julianna Yang, Front of House Manager

Julianna is a people person, and sort of just landed in the restaurant business. After helping at friend’s restaurants in the central coast while studying theater in Santa Barbara, Julianna moved back to her hometown of San Francisco and landed a server gig at The Square Bar & Kitchen, Sons & Daughters’ former sister restaurant.

She joined Sons & Daughters as a back waiter before working her way up to front of house manager. Her liberal arts background has had a huge impact on her work in the restaurant world. “I never intended to be in the industry, but it reminded me of my theatre background,” she says.

 

Robert Hac, Pastry Chef

Born and raised in San Francisco, Robert came from a food centric family where everyone in the household – mother, father, aunts, uncles, grandparents, you name it – cooked.

A graduate of the California Culinary Academy, Robert started his career with Scott Howard and was previously the Chef Patissier at AQ in San Francisco. He has also worked at Keiko a Nob Hill and Perbacco. Robert joined Sons & Daughters in March 2017.