Chef Suzette Gresham has been working as a Head Chef in San Francisco since her first role at The Donatello Hotel in 1988. Following a short stint in that role, she moved to take on the Head Chef role of Acquerello in 1989 and remains there to this day. She specializes in Italian cuisine and is an advocate for further culinary education; regularly leaving cookbooks out for her staff to read, and at times, even assigning “homework”. Chef Gresham is one of only three female chefs in the United States to hold two Michelin Stars.
Acquarello has been serving up classic Italian cuisine in a luxury fine dining environment since its inception in 1989. When you walk into the restaurant, you know that this is the epitome of a fine dining experience. From the dark paint colors on the walls, simple pops of floral color, dim lighting, dark woods, and impeccable service, the atmosphere of Acquerello screams elegant. Guests can choose between a Prix Fixe Menu featuring both classic Italian dishes, and modern interpretations of Italian cuisine, or they can choose to indulge in a Seasonal Tasting Menu which their website defines as, “the ultimate expression of our contemporary Italian cuisine”. When dining off the Prix Fixe Menu, you have the option to choose three, four, or five courses. Duck Egg and Sturgeon Caviar is a luxe way to begin the evening, followed by Cuttlefish Tagliatelle accompanied by Capers, Lobster, and Agretti is an explosive pop of flavor. The Willamette Valley Lamb with Roasted Quince, Salsify, Turnip, and Licorice takes unique flavors and blends them together in the perfect bite. The pasta dish with Faux “Foie Gras”, Black Truffle, and Marsala is a local favorite, and is absolutely to die for. For dessert, save room for a Buttermilk Panna Cotta accompanied by Apricot and Almond, or A Bourbon-Caramel Semifreddo that will both leave you thinking of your next trip to Acquerello.
- Two Michelin Stars
- Wine Spectator Grand Award, 2012 – 2019
Website: https://www.acquerellosf.com/
Phone: 415-567-5432
Tony Lagana
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.