| Teague Moriarty | |
| Birth Place: | Santa Cruz, California[1] |
| Style: | Modern American |
| Education: | California Culinary Academy |
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Teague Moriarty (born April 21, 1983) is an American chef best known for holding a Michelin star at his San Francisco restaurant called Sons & Daughters.[3] He has since opened The Square and Sweet Woodruff, also in San Francisco.[4]
As a Northern California native with roots in Santa Cruz, Teague gained his experience from places around the Bay—his career includes baking at Emily's Bakery in Santa Cruz; Limón Rotisserie in San Francisco; B Restaurant & Bar in Oakland; and Gregoire in Berkeley.[5] Teague, along with Matt McNamara—a friend he met at California Culinary Academy in 2004—developed and opened Sons & Daughters in 2010. In addition to their restaurant endeavors, Teague and Matt started Dark Hill Farm in 2013, a produce and livestock farm fully supporting the Sons & Daughters Restaurant Group as a means to manage, maintain, and increase quality. The farm is located in Santa Cruz and is a closed loop between the restaurant and the farm—not open to the public.[6]
Moriarty's accolades include recognition as a Rising Star Chef by the James Beard Foundation, a Rising Star Chef in 2012 by San Francisco Chronicle, Best Restaurant in SF by GQ Magazine,[7] 30 Under 30 in SF by Zagat, and 30 under 30 in Food and Wine by Forbes Magazine.[8]