Gaggenau hosted an exclusive gathering of renowned chefs at the newly transformed Quince in San Francisco in anticipation of the prestigious California MICHELIN Guide Ceremony. This private event was a celebration of exceptional culinary talent, featuring the induction of three remarkable chefs into the Black Jacket Society: Chef Michael Tusk of Three MICHELIN Star and Green Star Quince, Chef Jordan Kahn of Two MICHELIN Star and Green Star Vespertine, and Chef Josiah Citrin of Two MICHELIN Star Mélisse and One MICHELIN Star Citrin.

Collage featuring Chef Michael Tusk leaning proudly against a counter, as well as the delicate table setting at Officina.

The evening unfolded within the exquisite new dining space at Quince by Chef Michael Tusk and his wife, Lindsay. Their recent renovation has masterfully redefined the restaurant, blending contemporary elegance with a deep-rooted connection to their farm-to-table philosophy.

Chefs Michael Tusk and Justin Cogley shaking hands.

“The remodel coincided with Quince’s 20th anniversary, and our vision was twofold: to infuse the space with the natural beauty and essence of Fresh Run Farm—the Bolinas farm where third-generation farmer Peter Martinelli grows produce exclusively for us—and to create a welcoming, contemporary atmosphere,” shared Lindsay Tusk. “We emphasized local touches, using materials and design elements that reflect the farm and the surrounding region. By balancing the elegance of our historic Jackson Square location with a modern, locally inspired ambiance, we were able to honor the past while embracing the future.”

William Bradley, Carolyn Cantu, and Jordan Kahn smile as they watch other chefs receive their Black Jackets.

The intimate setting, accentuated by artfully sculpted seating, natural light and rich textures, created the ideal backdrop for the invited chefs to savor the culinary artistry and relaxed sophistication that defines the new space.

Guests walking to Officina, smiling and laughing.

The evening continued as the group moved to Tusk’s Officina, a loft-like space that serves as the Chef’s test kitchen by day and a private dining space by night. With soaring ceilings, exposed beams, and a warm atmosphere, it set the stage for an unforgettable dining experience.

Collage featuring the exquisite tablesetting at Officina and guests chatting.

The following evening, at the MICHELIN Guide Ceremony, BJS Chefs Justin Cogley, Aubergine and Teague Moriarty, Sons & Daughters were awarded new Two MICHELIN Star ratings for their exceptional restaurants. Chef Jordan Kahn of Vespertine also received a Green Star for sustainability as well as Two MICHELIN Stars. Gaggenau extends congratulations to these visionary chefs and their teams for their continued excellence and commitment to their craft.

The full group of chefs honored at the evening's event: Val Cantu, Tony Esnault, Josiah Citrin, William Bradley, Teague Moriarty, Michael Tusk, Justin Cogley, and Jordan Kahn.

The group of Black Jacket Chefs included:

Chef Val Cantu, Californios, Two MICHELIN Stars

Chef Tony Esnault, Knife Pleat, One MICHELIN Star

Chef Josiah Citrin, Mélisse, Two MICHELIN Stars

Chef William Bradley, Addison, Three MICHELIN Stars

Chef Teague Moriarty, Sons & Daughters, Two MICHELIN Stars

Chef Michael Tusk, Quince, Three MICHELIN Stars and one Green Star

Chef Justin Cogley, Aubergine, Two MICHELIN Stars

Chef Jordan Kahn, Vespertine, Two MICHELIN Stars and one Green Star

Learn more about the new BJS chefs at the MICHELIN Guide.

Collage featuring the evening's dishes, as well as chefs receiving their Black Jackets.

Photography by Adahlia Cole and Colin Peck

View more Black Jacket Society Events

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