The story
John Wesley, a native of San Jose, California, built his career in the Bay Area and New York. He cooked under James Syhabout at Commis, Bruno Chemel at Baumé, and Fredrik Berselius at Aska—all Michelin-starred restaurants. He later returned to Sons & Daughters as Chef de Cuisine, where he worked alongside Julianna Yang, his partner in opening Kiln. The restaurant has earned two Michelin stars for its uncompromising contemporary cuisine.
Kiln offers one menu nightly: the Kiln Tasting Menu, an 18 to 20 course progression meant to be enjoyed over approximately two and a half hours. The menu is protein-driven, featuring seafood, poultry, and red meat, with dairy, gluten, alliums, and sugar used throughout. Beverage pairings are available at $165 for wine, $350 for reserve wine, and $135 for spirit-free. The kitchen does not accommodate modifications, reflecting the complexity of each dish. A 20% service charge is applied to all purchases.
Chef de Cuisine Carlos Andrade trained at Momofuku Ko and Aska before moving to San Francisco. Beverage Director Vincent Balao, formerly Lead Sommelier at Atelier Crenn, oversees the pairings. A dedicated brigade of chefs de partie and porters supports the kitchen, while General Manager Natalie Rodriguez leads the front-of-house team. The collective experience of the team is evident in every detail.
Reservations are released on the first of each month for the following month. The restaurant is open for dinner Tuesday through Saturday. The evening begins promptly; a fifteen-minute grace period is offered for late arrivals. For groups of seven to twelve, a private dining experience can be arranged. Kiln’s two Michelin stars place it among San Francisco’s finest destinations for contemporary tasting menus.
Recognition
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