About Us
Prelude from the Omakase Restaurant Group is located within San Francisco's Jay Hotel, at the intersection of Jackson Square, the Embarcadero, and the North Financial District. The restaurant deftly reimagines the rich traditions of Southern cooking using contemporary culinary techniques and the quality of Bay Area ingredients. Executive Chef Celtin Hendrickson-Jones spent his childhood in California yet was deeply influenced by the foods prepared by his maternal grandmothers who hailed from Alabama. Paying homage to these cherished family recipes, many passed down through oral tradition, Celtin leverages his experience at notable restaurants like Niku Steakhouse, Commis, Verdant, and Morimoto to reimagine them with sophisticated twists.
Prelude’s cocktail program also builds on the nostalgia for beloved classics, while adding unexpected elements. Led by Franco Bilbaeno, the program allows guests to savor drinks steeped in tradition as well as innovative Southern-inspired creations. The wine offerings, curated by the team behind Maison Healdsburg, spotlight both under-the-radar producers and wines from established regions dating back to an era when they were still unknown, embodying the essence of being a “prelude” to something exceptional.
Our space takes inspiration from the Presidio of San Francisco and its natural landscape of fog and eucalyptus groves. Penned by AvroKO Design, to evoke warmth and welcoming with plush fabrics, walnut tabletops, and amber lighting setting the tone for the entire restaurant"
Executive Chef
Celtin Hendrickson-Jones
Chef Celtin Hendrickson-Jones grew up in California, where his love of food and cooking started at an
Born and raised in Sacramento, CA, Celtin Hendrickson-Jones’ culinary journey is deeply rooted in his Southern heritage, particularly influenced by his maternal grandmother from Alabama. Celtin began cooking at a young age both to help his mother and connect with his extended family during their grand Sunday dinners which featured dishes like creamed corn, fruit salads, and lots of fried chicken. These early experiences shaped his passion for bringing people together through food.
He pursued his passion and focused his skills at Johnson and Wales University. After graduating in 2015, Celtin returned to California and began his career at Morimoto Napa, working as a sushi apprentice under the guidance of chef Dustin Falcon, now the executive chef for the Omakase Restaurant Group.
From 2016 to 2019, Celtin worked in the kitchen of 2 Michelin-starred Commis under James Syhabout, progressing from chef de partie to executive sous chef. Guided by the example set by Chef James, he embraced a philosophy of personal responsibility and technical excellence, mastering a wide array of techniques from butchery to vegetable cookery.
In 2019, Celtin moved to Tulum, Mexico, to serve as chef de cuisine at Verdant, a thoughtful, zero-waste restaurant and garden headed up by chef Benjamin Coe. There, he adapted to tropical microseasons and local ingredients, gaining valuable experience in sustainable practices and remaining adaptable.
Returning home to Sacramento during the COVID-19 pandemic, Celtin started a sandwich pop-up before joining Larkspur’s beloved Picco as executive sous chef. In 2022, he became chef de cuisine at Michelin-starred Niku Steakhouse in San Francisco, where he once again collaborated with Dustin Falcon, further elevating his technique and perfecting his approach to live-fire cooking.
Prelude marks Celtin’s debut as an executive chef and it reflects his connection to his heritage and belief in creating soulful, authentic dining experiences.
Franco Bilbaeno
Born and raised in the San Francisco Bay Area, Franco Bilbaeno first discovered his passion for the culinary arts while working at his parents' local neighborhood pizzeria. The early experiences of making simple pizzas in the kitchen ignited a journey that led him to bartending and the enjoyment of cocktail creation.
Franco’s educational background in the arts and drawing is fully displayed through his precision in developing a unique, well balanced, and distinctive beverage program. Franco’s bartending journey ranges from local San Francisco favorites to Michelin-starred establishments, including Michael Mina and Angler SF. At Michael Mina, he discovered his enjoyment for bartending at a more sophisticated level while still retaining his humble classic roots.
From Michael Mina, he was invited to join the opening bar team at Angler SF in 2018. There, he gained the experience of developing a bar program from scratch and building a cohesive team. Soon after Angler opened, they also earned their much-deserved Michelin star.
In early 2022, Franco joined the Omakase Restaurant Group as the bar manager of Michelin-starred Niku Steakhouse where he navigated the challenges of reopening after the pandemic lockdown and rebuilding a loyal following. Today, he continues to be challenged in his role, which allows him to continue to create and experiment. Franco’s bartending style remains heavily influenced by his grassroots culinary background, featuring techniques like clarification, sous vide infusions, and intricate garnishes that go beyond decoration to enhance each drink’s palate, balance, and presence.
As the bar director of Prelude, Omakase Restaurant Group’s newest concept, Franco will continue to offer innovative house cocktails that build off the nostalgia and familiarity of beloved classics, while adding unexpected twists.
Morgan Harris
A Master Sommelier since 2018, Morgan Harris relocated to San Francisco after 10 years in New York City's wine bar and high-end fine dining scene. With close to 20 years of hospitality experience, mostly spent in Michelin-starred venues, he brings a well-trained eye to any service environment. In addition to his role as Head Sommelier at Prelude in San Francisco, he also works in F&B marketing and communications as well as private cellar management. He writes and educates frequently. He hopes to spend his career promoting wine as one of the planet's finest agricultural products.