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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.

Chef Teague Moriarty offers a tasting menu of exquisitely crafted dishes with a 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 and lively open kitchen where diners can witness the camaraderie of the culinary team working side-by-side. 

Sons & Daughters has earned a Michelin star every year since 2012, received three & half stars from San Francisco Chronicle's Executive Food and Wine Editor, Michael Bauer, and was named one of San Francisco's "Best Restaurants" by Alan Richman of GQ Magazine. 

Teague Moriarty ~ Chef-Owner and Baker

Teague Moriarty grew up in the beautiful coastal town of Santa Cruz, California eating vegetables straight from his parents’ garden – a formative experience that inspired his appreciation for cooking and eating fresh, seasonal ingredients. In 2005, he graduated from the California Culinary Academy. Following graduation, Teague worked as a baker, prep cook and private chef gaining experience and honing his skills while conceptualizing Sons & Daughters. Shortly after, he opened Sons & Daughters in San Francisco with Chef/Partner Matt McNamara earning them a spot on the 2011 Forbes 30 Under 30 list. Sons & Daughters has earned a Michelin star every year since 2012. The critically acclaimed restaurant features a small and lively open kitchen where diners can witness the camaraderie of the culinary team working side by side to create menus of exquisitely prepared dishes. When Teague isn't in the kitchen, he can often be found surfing dawn patrol or training for his next athletic competition.