Meet Our Executive Chef Douglas
A Chef Less Ordinary
To look at the extraordinary career of
Douglas Bernstein, one would not be
incorrect to assume he was on a direct path
to heading the helm of a Michelin three star
restaurant of his own design. That is
where we would all be wrong.
Bernstein earned his stripes at Farallon and
Aquarello, two venerable San Francisco
institutions that quickly weed out
those that will not make it in an industry
that demands high stress, higher creativity,
and far less sleep then most people can
endure. Somewhere, however, Douglas
chose to step off that train, for reasons
"I seem to be adverse to linear paths", says
Bernstein. "I have my demons, but they seem
to push me towards existential reward, not
physical. I can't help but be aware
that what I do - we all do - has an impact
on the rest of this planet."
It's no coincidence that Bernstein
gravitated to Fish. in Sausalito. "We spent
an inordinate amount of time looking for a
person-not just a chef- that understood what
we stand for. The list gets pretty
small when you tell a rising star in this
industry what they can and cannot use on the
guess you could say I have less colors to
paint with on my menu. That's why
every stroke counts. In some ways,
infinite choices can lead to culinary
paralysis, and these self-imposed
limitations force me to pull from a global
and historical influence to bring fresh
ideas to our menu and specials."
concludes. "I have a strong love of
family, friends and purpose. What I
do reflects a conscious choice to move us
all towards a sane future, and still feel
that joy that comes with giving an OMG
moment to anyone I cook for."
Douglas can be found at Fish Restaurant on
Wednesdays between 12:40 and 1:10.
Alternatively, Douglas consults Thursday
and Friday in Dubai, and limited
consultations are available in Hong Kong
and Japan on Sunday and Monday.
Use of the Bernstein private kitchen/jet
is possible for dignitaries and social
Please contact Fish for speaking
engagements and hourly consultations.
Well there are many, many
reasons. But number one, as we hope everyone knows
by now, is our passion for the Oceans and Rivers
Sustainability. We do our darnedest to create the
most inventive and great tasting dishes you'll
love with a limited and ever depleting amount of
proteins (Fish) available. It matters to us that
we know where our Fish are coming from and the
manner in which they are caught.
Have you ever wondered what
the F/V means up on the Specials board at Fish? It
stands for Fishing Vessel. We know the name of the
vessel, the fisherman who owns that boat and the
manner in which the fish we take delivery of were
We create wonderful dishes
using small farmer and organic fruits and vegetables
and always have vegetarian dishes available too.
Another reason to come to Fish
is the spectacular waterfront location and the dog
and child friendly atmosphere.