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Chelsea Olsen

Sous Chef

From culinary school to cooking at Aliment and Homage to becoming the chef de cuisine at Frances, Sous Chef Chelsea Olsen has been a force in the San Francisco food scene for a decade. Dig into one of her meals, and prepare to be swept away.

Career Highlights

Aliment, San Francisco

Homage, San Francisco

Frances, San Francisco


Press Appearances


Meals should feel approachable and familiar but also push the boundaries just enough to keep it interesting.

How does your experience or approach fit in with Sunbasket's values?  I believe everyone should feel comfortable cooking for themselves and for others. I grew up cooking with family, and the kitchen has always been my happy place. If we can get people to find the joy and calm I feel in the kitchen, then I will have done my job.  What is your idea of perfect happiness?  A day where I feel productive but also relaxed. This usually includes being around family, and lots of cooking and laughing.  
How would you describe your approach to recipes or nutrition?  I try to create meals that feel approachable and familiar but also push the boundaries just enough to keep it interesting for the customer and myself. I think about how the customer will feel after a meal, and I aim to develop dishes that will be satisfying and comforting while still keeping nutrition and the Sunbasket style in mind.  What living person do you most admire?  Greta Thunberg. 

Meet more of the team

Justine Kelly

Co-founder and Executive Chef

Meet Justine

Thomas Anderson

Sous Chef

Meet Thomas

Lindsey Kane, MS, RDN

VP of Nutrition and Wellbeing

Meet Lindsey

Joy Wang, RDN

Director of Nutrition

Meet Joy