Laurence Jossel

Nopa - San Francisco, CA

Laurence Jossel is a South African-born, San Francisco-based Chef and restaurateur known for his deep commitment to seasonal, sustainable, farm-focused cuisine. His culinary philosophy centers on honesty, simplicity, and a deep respect for the natural cycle of local ingredients. This approach has shaped his career and contributed to his enduring presence in the Bay Area’s ever-evolving food landscape.

Jossel moved to San Francisco in 1990 to attend the California Culinary Academy, and after graduating, worked under the mentorship of renowned chefs Roland Passot at La Folie and Gary Danko at the Ritz-Carlton. He furthered his education with author and teacher Madeleine Kamman at the School for American Chefs.

In 2000, Jossel opened Chez Nous, a neighborhood bistro featuring small plates of the Mediterranean. There, he was selected as one of five Rising Star Chefs by the San Francisco Chronicle. In 2006, he co-founded Nopa, a celebrated restaurant known for its whole butchery program and seasonal, wood-fired menu. Nopa has garnered numerous accolades for its culinary excellence, including nominations for Outstanding Restaurant and Outstanding Wine Program from the James Beard Foundation. Jossel has also been nominated for the James Beard Award Best Chef: Pacific.

Jossel is currently preparing to open his next project: Nopa Fish, a fish market and seafood kitchen opening this May in San Francisco’s iconic Ferry Building.

When he’s not in the kitchen, you can usually find Laurence Jossel at a farmers’ market or walking in the forest with his wife, their three kids, and two Australian shepherds.