Claude Le Tohic
Chef Partner

Claude Le Tohic

Claude Le Tohic, Chef Partner, and conceptual visionary of ONE65 brings extensive Michelin star experience to the San Francisco culinary scene. ONE65 represents an exciting new chapter in Le Tohic’s decorated career, presenting four distinct, modern French dining experiences under one roof. Le Tohic’s vision is to celebrate modern French cuisine without pretense, incorporating California’s fresh produce at its finest, and to offer a full range of menus — from casual pastries and coffee to French-California fine dining — for every taste, every hour, every occasion.

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Claude’s Accolades

  • Meilleur Ouvrier de France, 2004

  • James Beard Foundation Winner, Best Chefs in America 2010

  • Michelin Guide Three-Star rating, 2010

Eric Upper
Executive Chef

Eric Upper

Eric Upper brings culinary excellence and a decorated background to Alexander’s Steakhouse San Francisco has worked with all cuisines and techniques. As a committed culinary professional who is highly experienced, Eric has garnered exceptional knowledge and strong leadership skills at various Michelin-rated restaurants including Joel Robuchon Restaurant at the MGM Grand Las Vegas and Aureole in New York.

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Florent Courriol
Executive Chef

Richard Archuleta

Richard Archuleta has honed his craft with hard work and professional training, under the tutelage of influential mentors like his grandmother, the bakery owner who hired him in high school and encouraged him to pursue a career in culinary arts, and our own Chef Claude at One65. He has a passion for cooking meat over wood and charcoal and for the relationships he has built with local farmers and foragers who guide him through the cornucopia of fruits and vegetables at the height of each season. Chef Richard is a certified level-one sommelier and has risen through the ranks of several Michelin-rated restaurants.

Yu Min Lin
Executive Chef

Yu Min Lin

Yu Min Lin’s approach to cooking is inspired by his extensive training and experience in both Japanese and French cuisine for over 20 years abroad and here in California. He aims to source wild, sustainable, and seasonal ingredients from land and sea. The goal is to bring out the natural flavors of freshness and present the dishes in a simple and pure form.

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