Robin Song brings his refined yet modern style of cooking to San Francisco’s newly-opened The Vault in the Financial District. An award-winning chef, Song has honed his skills over the past 20 years in some of Northern California’s most celebrated restaurants.
Song first discovered his passion for the culinary arts, including creative cooking and the rigorous structure of working in restaurants, when he took a kitchen position while studying media arts. Under the tutelage of Nathan Peterson and Louis LeGassic, Song launched his career at Bay Wolf in Oakland where he focused on whole animal butchery. Song then moved on to open iconic San Francisco restaurants such as Serpentine and Contigo as sous chef.
With his career on the rise, Song was offered the opportunity to work under Daniel Patterson at Plum Bar, primarily, as well as stints at Coi and Haven. He went on to work in esteemed kitchens including AME at St. Regis San Francisco, Central Kitchen, Relae in Copenhagen and Belgium’s In de Wulf. It was at Hog & Rocks in San Francisco’s Mission District where he earned recognition as a San Francisco Chronicle Rising Star Chef. Song also established the successful late-night Korean pop-up, Junju, as an exploration into his ethnic heritage, before he opened Gibson in the Tenderloin’s Hotel Bijou. Most recently, he was the executive chef at Hi Neighbor’s Stones Throw.
As the executive chef of The Vault, Song lends his colorful background and deep culinary experience to the modern and elevated menu of Americana cuisine. With a focus on highlighting seasonal and local ingredients, Song offers guests contemporary and comforting dishes with subtle references to his Korean heritage.
What tasting menu item are you presenting? Why do you think this tasting paves the next wave of food trends?
We are presenting “Gim Bap” – Cured Macfarland Springs Trout, Amaranth, Avocado, Rue and Forsman Rice and Mendocino Nori
Street foods reimagined are becoming ever popular, this Korean street food has yet to break through the masses here in the states. Easy to understand and perfect for the generations on the go.
In an effort to promote sustainable gastronomy, how is your dish aligned with this trend? (IE using local produce, plastic free, etc)
Always keeping in mind local resources and sustainable practices. Every seasoning element sourced with intent. Pushing farmers to be aware of Asian heritage ingredients which has grown extreme popularity in the marketplace beyond the typical Asian kitchen.
What does the future of Asian Food look like?
More from scratch kitchens. Asian cuisine across the globe has been dominated by industrialization and the arts/technique that the cuisines have been built on are being lost. Taking the steps to bring Asian pantry’s back to its former selves.
What does celebrating 10 years of LUCKYRICE mean to you?
10 years of the awareness and support for Asian Americans paving the way through food and cuisine.
Join Chef Song at our 10th year celebration in San Francisco’s LUCKYRICE Night Market of the Future presented by Rémy Martin on July 25th, 2019.