Weibull’s cuisine is considered modern American, yet he draws influence from around the world, notably northern Europe and Asia, while working closely with local and artisan purveyors and farms. Under Weibull’s direction, Dirty Habit’s menu features inventive small plates ideal for sharing and pairing with its expertly curated selection of rare brown spirit cocktails. Before joining Dirty Habit in 2016, Weibull was Executive Chef at Clift Hotel in San Francisco for four years, developing and overseeing all menus for the 370-room boutique property. Prior, Weibull was Executive Chef at Sea Salt in Berkeley, Executive Sous Chef at the acclaimed Rubicon in San Francisco’s Financial District, and Executive Chef at San Francisco’s Plouf, where he earned three-star reviews from the San Francisco Chronicle and recognition as a Top 100 restaurant. He has also worked at One Market, Aqua, Swell and Les Amis. Weibull was born and raised in Philadelphia before receiving classic French culinary training at Kristinaberg Restaurant and Hotel School in Stockholm, Sweden.
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