ABOUT US
Absinthe Brasserie & Bar is located in San Francisco's vibrant and charming Hayes Valley neighborhood, and is among the city’s beloved longest-running dining institutions. It features a creative menu of French brasserie fare, along with an inspired selection of classic cocktails. With lively, informal décor that evokes turn-of-the-century France, Absinthe’s warm, convivial atmosphere has romanced locals and visitors alike since its founding in 1998.
PEOPLE
Ian Begg | Executive Chef
Chef Ian Begg joins Absinthe Brasserie & Bar with over 28 years of experience in and around the Bay Area as an award-winning Chef and Restaurateur.
Originally from the Bay Area, Chef Begg was exposed to a myriad of cuisines at a young age. When his older brother helped secure him a job at Casa Orinda when he was 14, it became clear to him that his future as a kitchen professional was certain. After several years working at the Culinary Institute of America, he traveled through Europe staging and cooking at restaurants in Denmark, France, and Spain. When he returned to the United States he landed in San Francisco working at Hawthorne Lane and the Orchard Hotel. His first opportunity to run his own kitchen came at age 24, as Executive Chef of the Cafe Majestic. During his tenure at the Majestic, the restaurant was awarded Top 10 new restaurants by the San Francisco Chronicle and top 20 best new restaurants in America by Esquire magazine. Begg also received the esteemed title of San Francisco Chronicle Rising Star Chef, as well as becoming a semi-finalist for the James Beard Foundation Rising Star Chef of the Year award.
After Cafe Majestic, Chef Begg pursued his own ventures, opening restaurants in the North Beach neighborhood of San Francisco. He opened Txoko, a popular Basque restaurant, where esteemed San Francisco Chronicle food critic Michael Bauer praised Begg as “one of the most talented chefs in the city.” He also was recognized as one of San Francisco’s 30 under 30 Chefs by Zagat. Begg also opened Naked Lunch, a gourmet sandwich shop, which he owned and operated for nearly 10 years.
Chef Begg’s vision for Absinthe Brasserie and Bar can be summarized as simple elegance, updated takes on classic French cuisine. The menu will be executed with the intention of showcasing Absinthe's award-winning wine program and pairing dishes with rare pours from Absinthe's extensive wine cellar.
THE ABSINTHE GROUP
The Absinthe Group (TAG), founded and managed by food-industry veteran Bill Russell-Shapiro, creates and operates unique, high-quality food and wine enterprises. TAG includes a carefully built collection of five businesses, three of which are located in the Hayes Valley neighborhood of San Francisco. They are overseen by TAG President Eric Vreede, Director of Human Resources Liz Meza, and Beverage Director Michael Goss. These include Absinthe Brasserie & Bar, Arbor, and Arlequin Wine Merchant in Hayes Valley, Bellota in SoMa, and Comstock Saloon in North Beach.
