Why she killed it in 2015: The menu is a memory-driven poem, and the plates tweezer-perfect masterpieces at the Brittany-born chef's four-year-old fine dining spot, Atelier Crenn—all business as usual until this year. In 2015, she finally published her art book of a cookbook, Atelier Crenn: Metamorphosis of Taste; she opened her more casual homage to her childhood in France with the family style Petit Crenn; and she is well on her way to a mini Bay Area empire as she works on the opening of upcoming brasserie Antoinette in Berkeley.
How would you describe your food? "Personal and thoughtful."
What's your signature dish? "Grains and Seeds."
What's the dish you'd cook for the rest of your life? "My grilled cheese sandwich. I just do brioche, butter and cheese—'all French' ingredients—with tomatoes marmalade and smoked avocado."Next Chef