Who We Are

Palette

Nestled in the Soma neighborhood of San Francisco, Chef Pete Hemsley’s Palette feeds the innate desire 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's creative cuisine centers Hemsley's "Cal Coastal" cooking style rooted in fresh, seasonal produce driven by talented and diverse seafood purveyors along the California Coast.

Pete Hemsley

Chef and Proprietor

Palette’s experiential concept is constructed through 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 in New York, Michael Tusk of Quince in San Francisco, and the mythic L’Arpege with chef-proprietor Alain Passard in Paris.

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

One of my biggest joys in wine comes from sharing my knowledge and enhancing people's experience, inside and out of the restaurant. Teaching is a great way to give back and build community.

Jeremiah Morehouse / Wine Director

I get very inspired by all the unique foods I have tasted on my world travels but also always hold a piece of my home region Brittany in my heart. There is nothing more rewarding than seeing someone smile after enjoying a bite of dessert. I fell in love with the Bay Area and it's amazing food scene 4 years ago, and am most looking forward to working with "la creme de la creme" of purveyors that we are lucky to work with.

Deirdre Balao Rieutort-Louis / Executive Pastry Chef

I view hospitality and cocktail creation as an artistic expression. It combines a passion for creativity, a hunger for knowledge, and a desire to create experiences for guests. In that way art is very similar to hospitality, it’s how it makes you feel.

Trevin Hutchins / Bar 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 / Pastry Chef

My love for wine and hospitality began back home in Peru; since then I’ve been lucky to work around the world doing what I love the most.

Franz Zarate / Sommelier II + Floor Manager

I'm an ardent food enthusiast, but art is my true passion. I'm grateful to be in a position where I can support artists' endeavors in a beautiful gallery worthy of their work.

Lena Conley / Gallery Coordinator