Executive Chef Matthew Dolan — Twenty Five Lusk
“We need to know where our fish is coming from and how it's caught and how it's treated...”

Episode forty-eight of the Menu Stories Podcast features Executive Chef and Partner of Twenty Five Lusk, Matthew Dolan. The expansive, upscale restaurant-lounge in San Francisco’s SoMa neighborhood occupies a brick warehouse building that was built in 1917. Once a meat packing facility, it serves as a reminder of the grittier and more industrial past of this part of the city.

Today, Dolan and his partner, Chad Bourdon, have established a thriving business that reflects a more modern San Francisco: Twenty Five Lusk is a city-certified green business (which means the restaurant follows strict composting guidelines, uses non-toxic soaps and products, and has even done away with plastic straws). Taking this environmental mindfulness a step further, Dolan has become committed to a sustainable seafood program and has even published a new cookbook, Simply Fish, dedicated to enabling home cooks to eat more fish, of the sustainable variety.

Dolan is high energy and passionate about these causes. Listen to the episode to hear the full story. Be sure to subscribe to Menu Stories to get more episodes like this one delivered to your inbox.

Chef Matthew Dolan's new cookbook, 'Simply Fish,' helps makes the process of eating more fish, sustaianbly, approachable for the modern family
Twenty Five Lusk is listed as a Certified Green Business by the city of San Francisco Chef Matthew Dolan of Twenty Five Lusk in the upstairs section of the SoMa restaurant
Charred squid at Twenty Five Lusk Executive Chef and Partner of Twenty Five Lusk, Matthew Dolan, laughs during a photo shoot in the upstairs area of his first restaurant
A salmon fillet is prepared for grilling Chef Matthew Dolan salts and peppers a fresh piece of salmon
Fresh seared vegetables are arranged on a plate at Twenty Five Lusk Chef Matthew Dolan finishes searing salmon Plating is a careful art
Chef Matthew Dolan arranges his freshly prepared salmon dish by a window at Twenty Five Lusk The indoor/outdoor feel of Twenty Five Lusk makes use of its historic interior, which used to be a meat packing factory
The finished product - pan seared salmon on a bed of fresh vegetables Seared shrimp with edible flowers are carefully arranged on a plate Chef Matthew Dolan plates in the kitchen at Twenty Five Lusk Freshly grilled shrimp at Twenty Five Lusk Chef Matthew Dolan of Twenty Five Lusk A table ready for dining at Twenty Five Lusk, which once hosted President Obama for a seafood dinner

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