Chris Bleidorn

Birdsong

Growing up in an Italian-American household, food was always the center of Christopher’s upbringing in his hometown of Hingham, Massachusetts.

This influence motivated him to attend Johnson and Wales in Providence, Rhode Island to study culinary management. Chef Christopher Bleidorn began his culinary career as a Sous Chef at Nine-Ten Restaurant in San Diego. Following that, he moved to Chicago to work under the tutelage of Grant Achatz in Alinea. He then gained experience at Benu where he was the Pastry Chef; and then at Atelier Crenn and Saison where he was the Chef de Cuisine.

Chris opened his restaurant, Birdsong, in San Francisco in May 2018. At Birdsong, Chris takes a heritage-driven, intuitive approach to cooking that builds the flavor in food using traditional methods to achieve non-traditional results.

It is at Birdsong that Chef Chris has come to fully express his own approach to food. One that emphasizes seasonality and the use of the whole ingredient that draws as deeply from his upbringing in Hingham, Massachusetts as it does from his years of experience leading some of the country’s most distinguished restaurants.

Focused on bringing back the ingredients, styles, and techniques of the ways we used to cook, he brings them together to create his own, personal cuisine. He focuses on utilizing the entire ingredient, whether it is an animal, vegetable, or fruit, in a sequence of courses to minimize waste and celebrate all parts of the product.

“We cook to celebrate our sources of nourishment, our history, our craft, and most importantly, the people around us. We hope you leave Birdsong feeling a little more connected, lighter (in spirit), and more satisfied and fulfilled than when you walked in, just as we do.”

Instagram: @chrisbleidorn @birdsong_sf
Facebook: https://www.facebook.com/profile.php?id=100063635454578
Restaurant web site: https://www.birdsongsf.com/
Restaurant address: 1085 MISSION ST, SAN FRANCISCO, CA 94103 USA