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Aphotic, from the Greek (ἀ- + φῶς), meaning “without light,” makes reference to the layer of the ocean that receives less than 1% of sunlight (1000 meters in depth), comprising the majority of the world’s open ocean.
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Aphotic Restaurant was born out of necessity. Chef Peter Hemsley set out to establish a best-practice seafood restaurant with transparency and traceability as core objectives, all while delivering unparalleled quality and creative intrigue for the benefit of our guests.
PETER HEMSLEY -CHEF/PROPRIETOR-
Having started his career out of high school working in a French bistro, Peter has a deep affinity for French cooking, fortified by several years spent cooking in France. In 2014, Peter adopted the Bay Area as his home, and was part of the leadership team that brought Quince its third Michelin star.
Peter's inspiration for Aphotic is the Ocean – the last frontier for truly wild foods. Hemsley maintains that respect for this resource is paramount to our common longevity, and this mentality has been the driver for his thinking in respect to traceable fish and preference for local resources.
Aphotic boasts two spaces for private events: the Driftwood Room and the expansive Main Dining Room.
Walking distance from Moscone West, we offer a variety of elegant options for 8-150 guests. From corporate events to intimate celebrations, we offer an upscale environment and the highest level of hospitality.
