Matt McNamara and Teague Moriarty, co-chefs at San Francisco’s Sons & Daughters, reveal the creative tension that comes from sharing authority.
© Jake Malmberg.
Moriarty: “Matt moves in five directions at once, while I tend to focus on one thing at a time.”
McNamara: “Teague is very grounded and consistent—it keeps me focused but it can also be an old-man mentality.”
Moriarty: “If I were on my own, I would keep the same menu for six months. Matt would have changed it 3,000 times by then. These days, we’ll switch out a dish every few weeks.”
McNamara: “I created a menu loaded with all these rich, over-the-top proteins, like sea urchin and abalone.”
Moriarty: “Those things are awesome, but it’s not a balanced awesome. My favorite dishes are vegetable-driven.”
McNamara: “In the end, we went his way. It was better.”