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Executive Founder Chef Luke Sung

Not too many chefs have their restaurants by age 26, but Chef Luke Sung is never the one to take things slow. He named the restaurant after his daughter Isabelle, Sung crafted Cal French style, classically prepared dishes, many featuring flavors of Provence which works very well with Californian ingredients.

Sung arrived the United States at the age of 14 from Taiwan. After working for his dad Tony Sung at Eric’s Restaurant in Noe Valley and his uncle Ping Sung at Eliza’s Restaurant on Potrero Hill in High School, he started cooking while attending college with Chef Roland Passot at La Folie for almost two years.

He then moved on to Masa’s with Chef Julian Serrano (now at Picasso Restaurant in Las Vegas) and spent almost two years with him. He traveled to New York one summer and staged at Restaurant Daniel with Chef Daniel Boulud and Chef Alex Lee. He also staged at Les Panisse with Chef Gray Kunz. After returning to San Francisco, he spent three years with Chef Sylvain Portay at the Dining Room of Ritz Carlton San Francisco.

Isa is continuing to serve the dishes developed by Chef Sung with the freshest ingredients possible and with the same care taken in preparing each of the dishes.

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