Dominique Crenn

Headlining Chef

Dominique Crenn, the chef/owner of three-Michelin-starred Atelier Crenn of San Francisco, focuses on cuisine as a craft and the community as an inspiration. Crenn’s parents had a strong influence on her interest and love for the culinary arts- she began her formal culinary training when she moved to San Francisco in 1988 to work at…

Dominique Crenn, the chef/owner of three-Michelin-starred Atelier Crenn of San Francisco, focuses on cuisine as a craft and the community as an inspiration. Crenn’s parents had a strong influence on her interest and love for the culinary arts- she began her formal culinary training when she moved to San Francisco in 1988 to work at Stars, under luminaries Jeremiah Tower and Mark Franz. Since then, she has held the role of the first female executive chef in Indonesia at the InterContinental Hotel in Jakarta, headed the kitchen at Luce, where she garnered one Michelin Star in 2009 and 2010. In 2011, Crenn opened Atelier Crenn, a deeply personal project, where her heritage and ode to “poetic culinaria” is embodied through the whimsical creations she shares with her guests. Atelier Crenn received its first Michelin Star in 2011, and its second Michelin Star in 2012.

As of November 2018, Dominique Crenn became the first female chef in the US to receive three Michelin Stars. Her newest endeavor, Bar Crenn, was also awarded one Michelin star in the same year. More recently Crenn and her talents are introduced to a wider audience. She and her teams at Atelier Crenn and Petit Crenn were featured on Netflix’s second season of the popular Chef’s Table series. She was nominated in 2016 and 2017 by the James Beard Foundation for Best Chefs in America and received recognition from World’s 50 Best Restaurants. In 2017, Atelier Crenn debuted at no. 83 on the organization’s list of world’s best restaurants. She continues to be an outspoken and active member of the international culinary community, promoting innovation, sustainability, and equality through her collaboration with organizations such as the Basque Culinary Center and Pan American Development Foundation, as well as her frequent participation in various panels and summits.

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