Culinary Team

As Chefs, we appreciate the true nature of the ingredients we use and our menu is designed to enhance the components of each dish. We work closely with our purveyors to source fresh products from local farms and ranches whenever possible. We believe in sustainable practices and support vendors who utilize these principles. We have partnered with distributors who support small family farms and fisheries, helping to ensure the highest quality meats and seafood available.

Misael Reyes

Executive Chef

A native of El Salvador, Misael Reyes began his culinary career in San Francisco in 1997 and has been with Bistro Boudin since 2006. Reyes brings an international flair to his creative dishes at Bistro Boudin, while remaining true to Boudin’s San Francisco heritage. Savvy locals keep coming back for Reyes’ Scallops with Pork Belly, Bass with Baby Leeks, and Cioppino. Under Reyes’ direction, Bistro Boudin has added a raw bar with a fresh, daily selection of oysters and a choice of ceviches. The folks at the helm of Artemis Racing spotted his talent and selected Bistro Boudin as the Official Caterer for Artemis Racing for the 34th America’s Cup. Bistro Boudin is also the preferred caterer for several award-winning wineries, including Dry Creek Vineyard and Roche Winery.

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