Chef / Owner
Mark Franz
A Bay Area native who spent over a decade as executive chef at Jeremiah Tower's Stars before opening Farallon in 1997. He writes the menu daily and cooks the line when he can.
Farallon/Our Team
Chef · Designer · Kitchen · Cellar
Our Team
A chef who writes the menu each morning, a designer who built an ocean indoors, and the people who keep both running.
The people
A collaboration, from the start
Opened in 1997, Farallon is the acclaimed collaboration between Chef Mark Franz and restaurateur/designer Pat Kuleto. Located in San Francisco's popular Union Square area, Kuleto has designed a restaurant resembling a beautiful underwater fantasy that has proven to be the ideal setting for the sophisticated "coastal cuisine" menu created by Chef Franz.
Below are the people whose names appear at the foot of the menu, in the cellar and on the events contracts.
Leadership
Kitchen, room and cellar
Read the full biography
Designer / Owner
Pat Kuleto
The restaurateur and designer behind the jellyfish chandeliers, the kelp columns, the caviar staircase and the decision to leave a 1925 pool ceiling exactly where it was.
Executive Chef
Ryan Simas
Oversees the development and execution of the Farallon menu, which changes daily based on the freshest and best quality ingredients available.
Wine Director
Luke Kenning
Brings his passion and knowledge to Farallon's award winning wine program. Accredited by The Guild of Master Sommeliers.
The rest of the team
Also on the masthead
- Executive Chef
- Jason RyczekDirectly supervises the private dining kitchen alongside Chef Franz
- General Manager
- Kevin BoalsMedia inquiries: (415) 632-4318 · kevinb@farallonrestaurant.com
- General Manager
- Dale ForrestFront of house, previously
- Event Planner
- Zoe CarpenterOn-site at Farallon · (415) 956-6998 · zoec@farallonrestaurant.com
The servers at Farallon actually hate it when I cook. They serve a dish to a guest, come back to pick up another of the same dish, and I've already changed it.Mark Franz, Chef / Owner
Frequently asked questions
The team, answered
Who owns Farallon?
Farallon is the collaboration of Chef/Owner Mark Franz and restaurateur/designer Pat Kuleto, who opened the restaurant together in 1997.
Who designed the interior?
Pat Kuleto. He designed a restaurant resembling a beautiful underwater fantasy — jellyfish chandeliers, sea urchin lamps, octopus stools, glowing kelp columns and the caviar staircase set with 50,000 indigo-blue marbles.
Who runs the kitchen day to day?
The executive chef oversees the development and execution of the Farallon menu, working with Chef Franz to create the daily card. Ryan Simas and Jason Ryczek have both held the role.
Who should the press contact?
For all Farallon Restaurant or Mark Franz related media inquiries, contact Kevin Boals, General Manager, on (415) 632-4318 or kevinb@farallonrestaurant.com. See media relations.
Are you hiring?
At Farallon Restaurant we actively seek gracious people with strong hospitality instincts, and we offer a limited amount of culinary internship and externship opportunities. See employment.
Reservations
A table on Post Street
Make a reservation online, or call us at (415) 956-6969. Our full menu is served at the bar, and limited valet parking is available.