Former Chef de Cuisine Brian Limoges spent time at Quince and Atelier Crenn. Other team members include Pastry Chef Harry Flager, Head Sommelier Freddy Foot, and Service Manager Bianca Ishikawa. With such a highly-esteem background, Bleidorn is a well-respected name in the Bay Area restaurant world. With a fantastic team behind him, Bleidorn has set his sights on using Birdsong as a way to revolutionize how people experience fine dining. Their ambitious attempt has been deemed an instant success by all who have visited this fine establishment. Bleidorn plays with elements of nature, focusing on heritage cooking. Rather than serving 13-course meals of all different flavors, Birdsong makes a statement by focusing on one ingredient and using it as much as possible. By honoring the wildlife and natural elements of the Pacific Northwest, Birdsong is an attempt to return to culinary simplicity. Many vital ingredients are sourced from the region, like elderberries, pine needles, oysters, and more. Fundamental cooking techniques, such as open fire cooking, fermentation, smoking, and dry-aging, have been implemented with a finesse that can only be accomplished by an experienced chef.
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