Fresh Flavors Come to Chambers

There are fun new flavors in town at San Francisco’s summer hot spot, as Yosuke Machida joins Chambers eat + drink as Executive Chef.

Originally from Tokyo, Machida has been in the United States for 7 years, creating culinary art in kitchens from Carmel to San Francisco at restaurants including Epic Roasthouse and La Folie. Most recently he helped to open Revelry, a new bistro in San Francisco’s Hayes Valley neighborhood. After spending the last five years in fine dining establishments, he’s excited to be at Chambers, where things are a bit more laid-back and friendly.

“There are good vibes here,” he says. “The atmosphere is great.”

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Machida has already brought many changes to the menus, inspired by his Asian background and international culinary experiences, while retaining the locally sourced ethos Chambers has always prized.

Highlights include a bright, refreshing heirloom tomato plate, perfect for warm evenings by the Phoenix Hotel pool;

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Beef cubes with miso red wine sauce, onion and potato chips;

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Yellow Fin tuna tartare with coconut milk and avocado puree;

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And duck breast, sourced from Sonoma, Calif. and accompanied by veggies including turnips, carrots and corn.

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The five-course tasting menu, served for dinner Tuesday through Saturday, has also been revamped, and at $65 offers incredible value and a delicious introduction into Chambers’ newest dishes.  

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