Atelier Crenn

San Francisco

Sustainability trailblazer eschewing meat and plastic

Dominique Crenn has long been a leader in her field. She was the first female chef in the US to be awarded a Michelin star for Atelier Crenn in 2011, then subsequently the first US-based female chef to achieve three Michelin stars at the same restaurant in 2018. In between that, she was named The World's Best Female Chef in 2016, then crowned the winner of The World's 50 Best Restaurants Icon Award in 2021. While also finding time to be an activist, champion of women's rights and sustainability trailblazer, it's safe to say Crenn is a force majeure.

But Atelier Crenn's understanding of excellence isn't just about the final plate – it encompasses every aspect of restaurant life, from production and sourcing to staff wellbeing.

The team operates Bleu Belle Farm in Sonoma County, a regenerative growing space that provides the restaurant with local and seasonal fruits, vegetables, herbs, nuts and flowers. The farm is also crucial to Atelier Crenn's approach to staff health, wellbeing and professional development, with team members able to visit the farm for wellness purposes or to engage in educational activities.

Crucially, staff members receive their wage for any days spent at the farm, making it easier for staff to prioritise this time away from the kitchen. Additionally, the restaurant offers reimbursement programmes for additional educational opportunities, wellness activities, uniform stipends and commuter benefits.

Atelier Crenn is also committed to reducing waste. In 2021, it became the first Certified Plastic Free restaurant in the US and has also partnered with the Wild Oyster Project, which recycles oyster shells into the San Francisco Bay to help improve water quality, biodiversity and promote seabed and reef restoration, all while reducing landfill waste.

In the kitchen, the team uses fermentation techniques to cut back on food waste, extend the shelf life of seasonal ingredients and find innovative ways to serve different parts of ingredients to guests. Crenn's team has also partnered with the Surfrider Foundation to participate in beach clean-ups.

Crenn's decision not to serve meat, instead focusing on seafood and produce, also reduces the restaurant's impact on the environment. The team is also careful to partner with seafood suppliers which prioritise sustainable fishing and aquaculture practices. Similarly, Atelier Crenn works with local dairies, Animal Farm Creamery and San Martin Milk Company – producers the team feels shares their values.

CEO of The Sustainable Restaurant Association, Juliane Caillouette Noble, said, "We love to see hospitality operations tailoring sustainability initiatives to local surroundings. Given the location in San Francisco, it's an impressive decision for Atelier Crenn to serve no meat, focusing instead on fresh produce from its own farm and seafood sourced from a supplier who prioritises sustainable fishing and aquaculture practices. Similarly, we loved the partnership with the Wild Oyster Project, recycling oyster shells back into San Francisco Bay to improve water quality and biodiversity. As if that wasn't impressive enough, it has completely removed single-use plastic from the restaurant, becoming the first Certified Plastic-Free restaurant in the US in 2021! Well done to the team for this well-considered strategy."

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