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San Francisco




Tuesday - Saturday

5:30pm - 9:30pm


Californian, French, Contemporary

648 Bush Street
San Francisco, CA 94108
United States

(415) 989-7154


“One of the country’s most celebrated food temples,” says NY Times about Masa’s. For over twenty-five years, Masa’s has stayed at the top of critics’ lists and on top of diners’ minds. This Mobil 4-star and AAA four-diamond rated contemporary French restaurant is annually awarded Wine Spectator’s Best of “Award of Excellence.” USA Today lists Masa’s among the Top 100 hotel restaurants. Executive Gregory Short serves his acclaimed contemporary French Cuisine with a symphony of flavors by combining solid French techniques with a California reverence for originality and seasonality to create Masa’s four-course and seven-course menus. No less impressive is Masa’s unparalleled wine list which features 8,000 bottles in the cellar and 800 on the wine list that Masa’s Master Sommelier, Alan Murray, can expertly match with every dish.


A Bozeman, Montana native, Gregory Short's passion for the food industry propelled him to Hyde Park, New York, where he graduated in 1993 from the Culinary Institute of America. He continued his education and refined his talents while cooking under the watchful eye of David Kellaway at the Salish Lodge in Snoqualmie, Washington. After three years, Short was offered the once-in-a-lifetime opportunity to further cultivate his education with Thomas Keller at the world-famous French Laundry in Yountville, Calif.


While at The French Laundry, Chef Short moved up through the ranks from poissonier to garde manger and saucier, followed by four years as Keller's sous chef. In 1999, after Short had proven his ability, Keller sent him to France for an extended culinary education. The first restaurant, in Paris, was Taillevant, a very classic French restaurant where Keller himself had worked. Short then secured three other "stage" positions at Pierre Orsi in Lyon and La Cote D'Or in Burgundy. Short then went on to Montpellier, a town on the Mediterranean, to work at the renowned Le Jardin Des Sens.


"Coming to Montpellier was like a breath of fresh air," recalls Short. "It was a beautiful town with sunny weather, blue skies, beautiful produce and friendly people. My co-chefs gave me a lot of respect and responsibilities. It was a nice change from Burgundy where the other cooks didn't talk to me at all!"


The French adventure clearly paid off for Short. In 2001, he was nominated by Keller and his peers at The French Laundy for the Bertoli Sous Chef Awards Competition where he won first prize.


In 2003, Short was offered the opportunity to open The Loft, the Montage Resort and Spa's then new restaurant in Laguna Beach, Calif. "Opening a new restaurant is quite an experience, from hiring a team of people to setting up all of the systems. You don't know what to expect because everything is brand new and has never been tried."


Short got a call at the Loft asking him to return to Northern California to co-chef with Richard Reddington, chef-in-residence at Masa's Restaurant. "I had never before wanted to work in a big city, but when that call came I was ready for it. I was hungry for the challenge." Short took over "top toque" in October 2004.


For over 25 years, Masa's, popularly regarded as one the finest French restaurants in the world, has made its reputation with a succession of chefs that have deftly walked the line between culinary adventure and classicism. Short follows in the "hall-of-fame" roster of award-winning chefs originally started by Masataki Kobayashi and continued by star master chefs Julian Serrano, Ron Siegel and Richard Reddington.

"To be part of the continuing history of Masa's is an honor. As we enter our 26th year we continue to advance with the changes happening in the industry. Today, Masa's offers a world-class standard in California French cuisine while staying true to the best products available. California is an amazing place to live, year-round. I believe the quality of ingredients found throughout the West Coast exceeds expectations. With so many exciting foods and local, organic purveyors at my fingertips, I see it as my personal duty to keep Masas focused exclusively on taste, aesthetics and the combination and concentration of flavors."


“Four Diamond Award”



“Best of Award of Excellence”

—Wine Spectator


“3 1/2 Stars”

—San Francisco Chronicle


“One Star Award”

—The Michelin Guide


“Mobil Four Star Award”


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Masa's Masa's