San Francisco – The San Francisco Museum of Modern Art’s In Situ restaurant serves dishes from some of the world’s top chefs. Described by chef and owner Corey Lee as a ‘museum within a museum’, In Situ brings the work of celebrated chefs together under one roof.
Lee hopes to introduce diners to culinary ideas and experiences that they might otherwise not have access to. René Redzepi of Noma, Alice Waters of Chez Panisse and Hajime Yoneda of HAJIME are among the top chefs that have contributed recipes to the project. Lee worked closely with the chefs to recreate their dishes with exacting detail.
‘If you are a chef, you spend your whole life thinking about ideas and teaching other people how to produce them,’ explains Lee. ‘So if there is an opportunity to reach more people, we want to be involved.’
Consumers are tired of the pop-up restaurant mentality and are increasingly seeking varied, long-lasting culinary experiences. To find out more, read our Chefs-in-residence microtrend.