Palette

Nestled in the Soma neighborhood of San Francisco, Peter J. Hemsley’s Palette feeds innate desires of creative fine dining. Palette’s dishes are centered upon the dynamic relationship between food and art. 

Hemsley created Palette to showcase his lifelong interest in art through a dining experience. Palette is a multi-disciplinary approach to food, with curated local and seasonal ingredients blended with personal stories and hand-made tablewares.

 
 
Peter J. Hemsley

Chef and Proprietor

Palette’s experiential concept is constructed through Peter J. Hemsley’s background as a chef by trade and artist by passion. After graduating from Le Cordon Bleu in Paris, Peter practiced his culinary craft in the esteemed kitchens of Daniel Boulud, Michael Tusk of Quince and the mythic L’Arpege with chef-proprietor Alain Passard.

Peter’s return to France in 2011 and time working with Passard confirmed the pairing of food and art was his future.

 

Being a chef is about far more than cooking. It's about mentoring and leading a team, growing relationships inside and out of the restaurant. Farmers, fish mongers and chefs. We all play our part. It's a lifestyle.

Parker Brown / Chef De Cuisine

I became passionate about fine dining and the culture of hospitality while working at the only Relais & Chateau property in Hawai'i at the Hotel Wailea and at the Waldorf Astoria in Beverly Hills while working for chef Jean-Georges.

Ja Sean Hall / General Manager

Idrovo's favorite dessert is the tres leches cake. She's even developing her own recipe with her mother for this sweet classic.

Lorena Idrovo / Head of Pastry

My interest in the restaurant industry began in the Lower East Side of New York City after visiting tons of different bakeries.

Arikka Rin / Private Dining and Events Manager