Meet The Chef

Get in the kitchen with our executive chef.

Meet Chef Chris House, Executive Chef at Blue Mermaid, and learn how to make his signature Crab and Corn Chowder.

Chef Chris House, Executive Chef

Hailing from a small fishing village in Maine, Chef Chris cooked his way through summer breaks in High School and College, joined the United States Marine Corps as an Avionics Technician for 4 years, and then attended the California Culinary Academy right here in San Francisco to start his culinary journey that led him to places such as the Phoenician Resort & Spa and the Fairmont in Scottsdale, the Ritz Carlton San Francisco, Carmel Valley Ranch, five high end resorts in Las Vegas, and, most recently, the renowned Inn at Rancho Santa Fe in San Diego.

Chef Chris is a globetrotter, having most recently lived in Asia for 3 years, Puerto Rico for 1 year, and 1 year in France, San Francisco is his home now. He loves to road trips, explore the thriving dining scene in San Francisco and running through San Francisco to explore new neighborhoods.

I love the bounty of California and the ingredients that each season brings.  My style is fresh and seasonal allowing the main component to be the star.  I also like to incorporate Asian, Mediterranean, French and Mexican influences into my dishes.

It has been a true privilege to work with remarkable leaders throughout the industry. Each one of them has made a great impact on my culinary journey. Two that are top of mind are Alessandro Stratta from Scottsdale and Las Vegas and Tom Aldrich who got me started on my path, a long time ago.

It is my principle as a Chef to consider each ingredient as something unique. Every single one has a purpose in a certain dish. The important thing is to know how to use each ingredient in the best manner and to combine them to create a balance of flavors in each dish.

There are an abundance of cookbooks presenting a wide range of cuisines, providing guidance and inspiration. The ones currently at the top of my list are On the Line by Eric Ripert, The French Laundry by Thomas Keller and Big Small Plates byCindy Pawlcyn.

Chef Chris House.
Seafood entree at Blue Mermaid Restaurant

Happy Hour

Join us for happy hour from 3:30pm – 5:30pm on Monday – Thursday at Blue Mermaid.

Happy Hour

Join us for happy hour from 3:30pm – 5:30pm on Monday – Thursday at Blue Mermaid.

Awards & Press

We are honored to have been recognized by industry groups, publications and our guests for excellence in dining.

SF’s 5 Favorite Restaurants

– San Francisco Business Times

#1 Value for Your Money Restaurant in SF

– San Francisco Business Times

Diners’ Choice Awards – 2019

– OpenTable

Certificate of Excellence – 2019

– TripAdvisor