Namu Stonepot | CUESA

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Namu Stonepot


Dennis, Daniel, and David Lee, along with Jeff Kim and members of the Namu team


The Lee brothers founded Namu Stonepot in December 2006 with the intention of serving contemporary California cuisine with an Asian flair. Chef Dennis says, “Many of the treatments are Korean- and Japanese-based because that is my training. I learned to cook from my mother and in her and her sister’s restaurants.” The Lees felt the contemporary American restaurant world lacked diversity and set out to serve food they loved and were inspired by. Namu Stonepot also offers vegan and vegetarian options in their menu.


Namu uses local and pasture-raised meat whenever possible. The vegetables are mainly from Heirloom Organic Gardens, County Line Harvest, Capay Organic, and Dirty Girl Produce, as well as their very own Namu Stonepot farm.

Fun Fact

Namu’s farmer Kristyn Leach, uses organic, biodynamic, and permaculture practices at their one-acre farm.


San Francisco, California


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »