Chef Arthur Wall

Arthur Wall is the Executive Chef and proprietor of Bayou Restaurant in San Francisco. He previously spent six years serving as Executive Chef of Garçon restaurant in the Mission district, where he developed a strong, local following and connection to the community.  Recognized as “best upcoming local chef”  by 7x7 magazine, he continues to create seasonal cuisine and locally influenced bistro fare. Chef Wall previously was the Executive Chef of the Restaurant at Wente Vineyards in Livermore, CA, where he was named top East Bay restaurants two years consecutively by Diablo magazine. Before that, Wall was Executive Sous Chef at George's at the Cove-California Modern in San Diego, CA, named one of the world's top 10 restaurants in 2006 by Fodor's Travel Guide. As a Sous Chef under highly acclaimed chef Jonathan Wright at The Windsor Court Hotel's New Orleans Grill in New Orleans, Louisiana, and working at Farallon Restaurant in San Francisco and Herbsaint Restaurant in New Orleans (recently named one of "America's Top 50 Restaurants" by Gourmet Magazine), he developed a taste for incredible ingredients, and soulful recipes.