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

Florent Courriol

Meet Executive Chef Florent Courriol. Chef Courriol began his culinary journey in traditional European style through a comprehensive, hands-on apprenticeship program in his home country of France. He hails from Arles, a small town in the Provence region, famed as the inspiration of many paintings by Van Gogh. Chef Courriol began his introduction to the love of cooking the old fashioned way; by spending time in the kitchen with his grandmother, preparing family meals with ingredients curated by his father, a hunter, and his uncles, all fishermen.

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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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