Prelude, from the Omakase Restaurant Group, artfully reinvents classic Southern cuisine through modern culinary techniques and the finest Bay Area ingredients. Executive Chef Celtin Hendrickson-Jones, a California native, draws inspiration from the Southern dishes his grandmothers from Alabama lovingly passed down through oral tradition. With experience at renowned establishments like Niku Steakhouse, Commis, Verdant, and Morimoto, Celtin brings a refined touch to these cherished family recipes.