Vitrine

Located on the fourth floor of The St. Regis San Francisco, Vitrine offers a full breakfast and lunch menu based on the highest quality ingredients, with many of the herbs and vegetables coming from the hotel’s organic terrace garden. Chef John Jackson has taken familiar dishes and added a sophisticated twist, creating a menu of refined comfort fare. Morning offerings include Black Truffle Omelet, Eggs Benedict Vitrine and Brioche French Toast, while lunch specialties include an Organic Beef Burger with or without a Fried Egg, American Wagyu Corned Beef Brisket, cured in-house for 30 days, and a daily fish selection from Japan’s Tsukiji Fish Market. Guests have the option to dine in Vitrine’s elegant, light-filled dining room or, on a nice day, enjoy al fresco dining on the Yerba Buena Terrace.

A passion for cooking that began at an early age brought John Jackson to his current position as executive chef at The St. Regis San Francisco, where he is at the helm of all culinary operations. A native of Canada, Jackson grew up with an abundance of fresh produce, seafood and wild game which is, to this day, the underlying influence in his style and approach to cuisine. Jackson’s professional training began at the age of 15 at the four-diamond Hotel Saskatchewan. From there, he obtained his Professional Cooking Diploma and began a three-year apprenticeship working at Canada’s finest hotels. Next he joined the award-winning Owl’s Nest Dining Room in Calgary, working under Master Chef Martin Heuser. After five years, Jackson accepted the position of executive sous chef with Starwood’s largest hotel in Manhattan. While in New York, Jackson worked with a number of visiting celebrity chefs, and cooked for a roster of celebrities and political leaders. He also worked closely with Starwood’s Corporate Executive Chef, assisting with wine tasting dinners, chef tables and VIP events, and leading chef trainings at Starwood hotels, including The St. Regis New York, The Phoenician Resort, and The St. Regis Bora Bora.