• Executive Sous Chef Brock Pryor
  • Chef de Cuisine       Roxanne Galang

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Director of Culinary Operations Jeff Hall

Food played a big part in Jeff's everyday life growing up in San Diego. His family grew their own vegetables, made their own yogurt, and ground their own wheat for bread. His grandparents cured their own olives, had a smokehouse for the fish that would be caught, and the family gathered figs, apricots and Meyer lemons from the trees around their houses.

Jeff began working in restaurants at an early age, starting as a dishwasher in a vegetarian restaurant that focused on organic foods, and then progressed in different capacities at various Southern Californian restaurants. He had advanced to sous-chef at the Warehouse, learning production values at Orange County's busiest restaurant, generating over 700 covers a day. Fine-dining chef experience came from employment as cook in an intimate fine dining Italian restaurant during lunch.

His early twenties provided time for reflection upon how much Jeff enjoyed cooking and his desire to learn and study under the best possible chefs. With that in mind, he moved to San Francisco to expand his experience and knowledge in what many consider to be the world's finest city for restaurants and cuisine.

Jeff's first San Franciscan job was as cook and later sous chef at Moose's in North Beach, and while there was fortunate to work with four different executive chefs, drawing strengths from each of their own styles and disciplines. He was able to study under Lance Dean Vasquez, San Francisco Chronicle's rising star chef, and Food and Wine magazine's best chef for the Southeast. Subsequently, Jeff was able to expand his culinary repertoire from Fabrice, a classically trained French chef who had worked for Alain Ducasse at the Louie XV in Monaco.

Other training came from working with Chef Roland Passot at La Folie and studying under Reed Hearon at Rose Pistola, a restaurant created by to bring back the Ligurian roots of North Beach. While Jeff helped drive the kitchen, Rose Pistola was awarded best new restaurant in America by the James Beard Foundation. Due to this success, he was promoted to Executive Chef of Roses Café, a sister restaurant of Rose Pistola in San Francisco's Cow Hollow. Jeff changed the menus daily at Roses Cafe, always adding seasonal variations. Further promotion followed with Jeff attaining the position of Chef de Cuisine at Florio, working with Executive Chef Rick Hackett. This partnership produced the enviable rating of three stars from Michael Bauer.

In his continuing quest for a more complete knowledge about the food industry, Jeff went to work for Italfoods, an Italian food distributor. Through this position he learned the supply side of the business and gained a deep understanding of how to build relationships with quality vendors. However, his love of the fast-paced restaurant world beckoned Jeff back to the kitchen and the Savor...San Francisco is fortunate to have Jeff as the Director of Culinary Operations.