Chef Joshua Skenes is Inspired by Nature, Cooked Poisonous Snakes as a Kid

By F&W Editors Posted March 24, 2015

Growing up in Jacksonville, Florida, Joshua Skenes spent a lot of time in the woods and camping.

Growing up in Jacksonville, Florida, Joshua Skenes spent a lot of time in the woods and camping. "I remember catching water snakes and filleting them when I was eight years old, remembering to take out the poison sac before sautéing them," says Skenes. Nature inspires every aspect of his San Francisco restaurant, Saison, from the hand-crafted wooden tables to the use of fire for cooking a main component in every dish. 

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