Harrison grew up in London, UK and for as long as he could remember, he has wanted to be a chef.

He credits his mother Leigh, an established ceramicist, for inspiring and encouraging his sense of creativity and artistic eye. His career has taken him from London to San Francisco and eventually Stockholm. Across those cities, he has most notably worked at The Square under Phil Howard, the Ledbury and Quince.

Mostly recently, he was the Head chef at Gastrologik in Stockholm before joining and leading the team here at Sons & Daughters. Harrison’s food is New Nordic in its approach, while anchored in classic techniques.

His practices are centered on sustainability and showcasing local producers.

Most recently, Harrison received the prestigious 2023 MICHELIN Guide to California ‘Young Chef Award’ and is honored to be in a position to inspire future generations within the restaurant industry.

Frida comes from the northern part of Sweden and was born with a connection to nature - growing up on the skis, in the forest picking mushrooms/berries/herbs & as her dad was a chef at younger age the food at home was always made with love and understanding by both her mom & dad. Raised that food is something you gather round for and enjoy with family & friends. 

After her design studies in Falkenberg she explored the industry for a few years on the west coast and in 2012 she moved to Stockholm - there she found the love for fine dining at Esperanto, the love for wine in the cellars at Leijontornet and the love for hospitality at Flickan & Ichi. She had the privilege to always be surrounded by inspiring & like minded people! 

She completed her sommelier studies in 2015 - and that is the same year she met her husband Alex. 

Before heading to Sons & Daughters, Frida spent 14 month in Germany working for Weingut Wechsler - a journey that gave her great depth in the growing and produce of wine.

She happily spends days off being outside in nature hiking, taking a cold dip in the ocean and of course sharing the love for good food & wine with Alex! 

Brian was born in Texas and spent the majority of his first 16 years living abroad in the middle east and Singapore. During this time he was exposed to many different types of cuisine and sparked his interest in the culinary industry. After studying petroleum engineering he moved out to California to pursue a career as a chef. He has spent the last 6 years working in fine dining establishments in San Francisco and on the peninsula before landing at Sons and Daughters.

In his free time you will find Brian at the beach with his dog Stella or on a long run through the hills surrounding the bay area.

Alex grew up in Norrköping, Sweden. He was introduced to the hospitality industry from a very young age since his father ran a restaurant.

He moved to Stockholm as soon as he had finished school and after spending time in London and Switzerland, he eventually returned to Stockholm and met Harrison at Gastrologik where they worked together as Chef de Parties. Over the past four years he has been running a restaurant in the north of Sweden with his wife Frida.

On his days of you will usually find him at a restaurant, wine bar or ball game.

Born and raised in the Bay Area. Chris’ first memories of food were sitting in the kitchen watching his mother and grandma cook. Ever since then he has been interested in food.

In his free time he likes to spend time with family and friends, watch the Sacramento Kings win and hike with his dog, waffles.

Sebbe was born in kalmar in the south of Sweden, but grew up in stockholm.

He has always had an interest in food, and when he was 16 he visited a restaurant school in sweden, and they seemed to have so much that he was inspired to get involved.

Most recently Sebbe worked as a Sous chef at Nook in stockholm where he spent nearly 5 years, before that working at Gastrologik and that’s when he first worked with Harrison.

On his days off, you can usually find him at a bar or Ikea.

Chimé was born in Colorado, and raised in Orange county. His first interaction with cooking was when he started making his own eggs and toast when he was 4. 

In 2021 he graduated from Orange County School of the Arts in the Culinary Conservatory.  During his time at OCSA he did catering through the school-and worked pop ups for his Chefs. Shortly after graduating High school eager to learn, more he started working in fine dining restaurants. After 3 years he has found himself at Sons and Daughters. 

In his free time he likes to draw and listen to music, play with his cat Marzipan, and go climbing.

David grew up in British Columbia helping at his parents’ restaurant and snowboarding Whistler Blackcomb whenever he had the chance. He studied computer science and business at Lehigh University and contemplated his next move back West. His passion for wine, food, and hospitality brought him to San Francisco, although the natural beauty of Northern California sure helped. In his free time he enjoys playing basketball, but never misses the opportunity to head to the mountains to hike or ski.

Born in Alabama to a family of gardeners, hunters, and fishermen, Jason developed an appreciation for all things food at an early age.

He worked in the catering industry, focusing on pastry for almost a decade. A move to Sonoma County in 2009 saw his focus shift to front of house. More recently, he relocated to San Francisco and joined Sons and Daughters.

When he isn’t working he enjoys cooking, aquascaping and spending time with his husband Brit.

A Northern California native, Joe grew up in Chico where he first started working in restaurants. With almost a decade of experience in kitchens, Joe’s culinary journey eventually brought him to San Francisco and a transition from the back of house to the dining room. 

In his free time you can find him playing his guitar, attending a concert, or playing tennis with his wife Em. 

Eben grew up in Northwestern Washington State, working for his parents’ cafe while studying to get his undergrad in physics. After a disappointing job search, he moved to San Francisco to further his career in the food industry and explore the finer side of things at Sons and Daughters. 

In his free time he enjoys cycling and exploring the local areas, and throwing ceramics in the wheel. 

Yony is from Honduras and has been an invaluable part of the Sons & Daughters team since 2018. His contribution is key to the success of our nightly services and his hard work, along with his eye for detail makes what we do possible.