Palette

Chef Peter Hemsley's Palette is a fish-focused fine dining establishment that can be found tucked away in San Francisco's SoMa area. The restaurant offers a fresh take on traditional seafood preparations. Our products and services are based on the dynamic link that exists between the water and the city. In 2019, Hemsley launched Palette with the intention of conveying his unwavering commitment to the art he creates. His "Cal Coastal" culinary philosophy is founded on a profound reverence for the sea and is expressed via the use of seafood and produce that are both fresh and in season. The guests will be able to experience this enthusiasm on the plate as a result of the establishment of strong ties with committed regional purveyors. After receiving his diploma from the Le Cordon Bleu culinary school in Paris, Peter went on to develop his abilities at the renowned kitchens of Daniel Boulud in New York, Michael Tusk in San Francisco, and L'Arpege in Paris, all of which were owned by Alain Passard. With this, Hemsley's first endeavor under his own name, he reveals a universe of cuisine that is uniquely his own. His interest in the ocean and all of its varied tastes stems from his upbringing in the Midwest and his desire to learn more about a resource that is tremendously expansive, deeply moving, and poorly understood by people. He is originally from the Midwest. "In order to demonstrate our appreciation, we make every effort to collaborate directly with local fisherman who are self-employed, such as Josh Churchman in Bolinas, Adam Aliotti in Monterey, and Kelly Fukushima in San Diego. These "shepherds of the ocean" deliver items that are of the highest quality and are fished in a sustainable manner, and they do so straight from the source. As a demonstration of our gratitude and commitment to sustainable practices, we don't waste any of the fish that comes through our doors.