Nestled in the SoMa neighborhood of San Francisco, Chef Peter Hemsley’s Palette offers an innovative approach to fish-forward fine dining. Our menus are centered around the dynamic relationship between sea and city.

Hemsley created Palette in 2019 to share his lifelong devotion to his craft. His "Cal Coastal" cooking ethos is rooted in a deep respect for the ocean and articulated through fresh, seasonal seafood and produce. By fostering meaningful relationships with dedicated regional fishermen and purveyors, guests can taste this passion on the plate.

Palette on 816 Folsom St
Pete Hemsley
Peter Hemsley

Chef and Proprietor

After graduating from Le Cordon Bleu in Paris, Peter honed his skills in the esteemed kitchens of Daniel Boulud in New York, Michael Tusk in San Francisco, and Alain Passard’s L’Arpege in Paris. With this first solo venture, Hemsley presents a culinary world that is all his own.

Originally from the Midwest, his curiosity for the ocean and its diverse flavors is drawn from a desire to better know a resource that is immensely large, profoundly inspiring, and little known to humankind.

“We show our respect by endeavoring to work directly with independent, local fishermen like Josh Churchman in Bolinas, Adam Aliotti in Monterey, and Kelly Fukushima in San Diego.  These ‘shepherds of the ocean’ provide top quality, sustainably caught products, directly from the source. We utilize 100% of the fish that enters our kitchen as an act of thankfulness and preservation.”