Renowned San Francisco chef Dominique Crenn, turning 61 in April, shares insights on her career, cancer survival, and shifting priorities in a new interview. The French-born culinary innovator discusses her three Michelin stars, Hollywood work, and commitment to sustainability. She emphasizes authenticity over accolades and the importance of kindness in the food industry.
Dominique Crenn, a cancer survivor and mother of twin daughters, has built a distinguished career from her base in San Francisco. Adopted as a toddler and raised in Versailles, France, she developed a sustainability-focused style she calls “poetica culinara,” where diners receive poems introducing dishes, such as “Spring has come with its cool breezes” for a cider-and-cassis sphere.
In 2018, Crenn became the first female chef in the U.S. to earn three Michelin stars for her flagship restaurant, Atelier Crenn, the same year she won the James Beard Award for Best Chef: West. She has also gained recognition beyond restaurants, appearing on shows like Iron Chef, Top Chef, and Master Chef, and featuring in Netflix's Chef’s Table. As a creative consultant for the 2022 film The Menu, she designed dishes for the character played by Ralph Fiennes. In 2024, TIME named her one of the Most Influential People.
Last fall, marking the 15th anniversary of Atelier Crenn, she opened Monsieur Dior by Dominique Crenn in Beverly Hills, her first Los Angeles-area restaurant in 20 years. Reflecting on entering her 60s, Crenn said, “When I was younger, I imagined freedom but not the depth of peace I feel now. In my 60s, I am less interested in proving myself and more committed to living and creating with intention.”
Her 2019 breast cancer battle prompted changes: “Cancer forced me to slow down and honor my body as sacred. It deepened my creativity and made me very protective of my time with those I love.” Among her non-negotiables are integrity, her daughters—“My daughters are my anchor; everything I build is also for them”—and protecting her peace.
On Michelin stars, she noted, “The goal was never stars—it was authenticity. When the third star came, I celebrated my team and the possibility it represents for young women in our industry.” Comparing film to restaurants, she highlighted the latter's immediacy: “In a dining room, the story unfolds in real time, and it can never be replicated in exactly the same way.”
Recently inspired by collaborating at the Alchemist's Convergence series in Copenhagen from January 29 to February 2, Crenn critiques food trends: “Food made for the camera instead of the palate. Food needs to taste good, not only be beautiful.” Looking ahead, she aims to mentor the next generation, advance sustainability, and spend more time writing and with family. Her hoped-for legacy: “not just about stars, but about humanity…opening doors, telling stories, and proving that kindness and excellence can coexist.”