Dustin Falcon, Chef

Chef Dustin Falcon is a Michelin-recognized chef whose cuisine is shaped by Italian heritage, French technique, and a deep respect for California's ingredients. A five-year Michelin Star recipient with experience in one-, two-, and three-Michelin-star kitchens, his cooking emphasizes precision, restraint, and seasonality.

Chef Falcon began his career in South Florida, developing a strong foundation in high-volume kitchens before pursuing fine-dining refinement. A pivotal moment came after dining at Thomas Keller's Per Se, inspiring him to further his craft through training in Italy, at The French Culinary Institute of New York, and in Napa Valley at The French Laundry.

After years honing his skills, he served as Sous Chef at the two-Michelin-star Lazy Bear in San Francisco before joining Niku Steakhouse, where he earned a Michelin Star as Executive Chef.

Today, Chef Falcon is a partner and Culinary Director of the Omakase Restaurant Group, overseeing the culinary vision across its portfolio of restaurants. His work continues to reflect a thoughtful, ingredient-driven approach—bringing together global technique and local sourcing to highlight the best of California cuisine.