Chefs to Watch 2017: Carrie and Rupert Blease, Lord Stanley, San Francisco

Chandra Ram

The co-owners and co-chefs of San Francisco’s Lord Stanley, Rupert and Carrie Blease, laugh when asked about the dish they’ve become known for, a simple/complex preparation of cipollini onion petals blanched and dressed with a sherry vinegar soubise.

“It’s just so surprising how much people enjoy them,” Carrie says about the dish, one of the snacks on their menu. “It’s so simple.”