The Aurélia Story
Fifteen years of chasing one idea — that a great meal can stop time.
Born from a
single obsession.
Aurélia began as a twelve-seat counter above a florist on Marlowe Row. Chef Laurent Aubry had one rule: cook only what the day gives you, and cook it perfectly.
Word travelled quickly. Fifteen years and three houses later, that founding rule hasn't changed — only the number of guests we're lucky enough to welcome. We remain, at heart, a small kitchen obsessed with the details.
Laurent Aubry.
"Luxury isn't excess. It's the perfect ingredient, treated with respect."
Trained in Lyon and refined across three-Michelin-star kitchens in Paris and Copenhagen, Laurent returned to San Francisco with a vision for cooking that was both world-class and deeply personal.
Today he still works every service, tasting each plate before it leaves the pass. His menus read like love letters to the season — restrained, precise, and unmistakably his own.
Craft with a Conscience
Sustainability
Zero single-use plastics, a closed-loop composting programme, and a kitchen powered by 100% renewable energy. What we can't reuse, we don't buy.
Local Suppliers
Ninety percent of our produce travels fewer than 100 miles — from family farms, day-boat fishermen and foragers we've worked with for years.
Whole-Ingredient Cooking
Root to leaf, nose to tail. We honour every ingredient in full, letting nothing of value go to waste in our kitchen.
Awards & Accolades
Michelin Guide
Selected, 2016–2025
World's 50 Best
Discovery List, 2023
James Beard
Nominee, Best Chef 2022
Wine Spectator
Award of Excellence
Meet the Team
Laurent Aubry
Sofia Marchetti
Daniel Okonkwo
