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Dominique Crenn is the chef and owner of the three-Michelin-starred restaurant Atelier Crenn. Driven by her passion to create a deeply personal project, Crenn opened the restaurant as a place to express her heritage and as an ode to “poetic culinaria." Atelier Crenn achieved its first Michelin Star within a year, in October of 2011. The following year, Crenn made history again when Atelier Crenn received its second Michelin Star, becoming the first female chef in the US to receive this honor. In November 2018, Crenn beat her own record and became the first female chef in the US to receive three Michelin Stars.

Dining at Atelier Crenn promises to be a vibrant, singular experience of indulgence, creativity, and inspiration – it reflects the unconventional path that Chef Crenn took to becoming a world-class chef, but also strives to find resonance with each individual by sparking a memory, or creating a new one.

Born and raised in France, Crenn spent many summers in Brittany, developing a deep love and respect for the sea. Her menu at Atelier Crenn showcases the bounty of the sea and the finest products sourced from local farmers. The ocean-forward menu includes several fish and seafood preparations and can only accommodate minimal dietary restrictions  A vegetable-forward menu is available for guests who are unable to enjoy the entire pescatarian menu. 

As Chef Pâtissier at Atelier Crenn, Juan Contreras’ dishes insinuate appearances and are meant to trigger memories, evoke emotions, and stimulate senses as they embody the restaurant’s mission: to encourage guests to engage in culinary dialogues. His philosophy and inspiration comes from respecting the past, searching for those small intricacies within nature, and highlighting landscapes, flowers, and aromas, all of which have the power to galvanize and convey language.

Chef Contreras first met Dominique Crenn after persistently calling and emailing in order to snag a spot in her kitchen at Abode. As part of the opening team, Juan quickly ascended to Sous Chef, where he nurtured his appreciation for modern cooking and pastry. When Chef Crenn was presented an opportunity to move to San Francisco for the head Chef position at Luce in the Intercontinental Hotel, Chef Contreras went with her; as Executive Sous Chef at Luce, he played a large role in menu development and execution. Luce garnered a Michelin star in its first year of operation under the dynamic duo of Chef Crenn and Chef Contreras. 

After 2 years at Luce, Chef Contreras decided to reboot for inspiration and completed stints at Alinea, De Librije and Oud Sluis—all three Michelin star awardees. Chef Contreras then returned to San Francisco and opened Atelier Crenn with Chef Crenn in 2011. The two have since received a myriad of culinary accolades. In 2019 and 2020, Chef Contreras was a finalist nominated for a James Beard Award for Outstanding Pastry Chef.