Palo Alto Restaurants Have Refreshed Menus

Two local establishments have updated their offerings through partnerships with former Top Chef contestants.

Updated on Sept. 24, 2026 in Dining Out

Bold vector editorial illustration of a polished copper chef's whisk on a wooden table, representing a culinary menu refresh. — Palo Alto restaurants Horsefeather and Sekoya have launched new chef-driven menus and interior updates to better compete in the regional culinary market. AI Illustration. Upload story photo >

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Palo Alto restaurants Horsefeather and Sekoya have introduced new menus curated by former Top Chef contestants. The changes arrive alongside significant staffing and interior updates at both venues.

Why it matters

The changes reflect a broader push by local restaurateurs to drive foot traffic and increase brand visibility in a competitive culinary market. By leveraging high-profile culinary talent, these venues aim to attract diners looking for chef-driven experiences.

Sekoya has introduced a three-course prix-fixe menu for $59 during its happy hour. Additionally, 30% of the regular menu at the restaurant is now comprised of new items.

The players

Casey Thompson

She is a chef and former Top Chef contestant who partnered with Horsefeather to curate its new menu.

Ray Saad

He is the new head chef at Sekoya who focuses on emphasizing seasonal and local ingredients.

Steve Ugur

He is the owner who opened Sekoya in 2023 and is currently focused on increasing the restaurant's local visibility.

The details

Casey Thompson partnered with Horsefeather to curate a new menu that will eventually replace the restaurant's existing offerings. Meanwhile, Sekoya hired Ray Saad as head chef and replaced its low lounge seating with standard tables and chairs to improve acoustics.

Horsefeather debuted in San Francisco in 2016.
Sekoya opened in Palo Alto in 2023.
Steve Ugur sold his portion of Pausa Bar in May 2026.
The new restaurant menus and staffing updates were introduced in September 2026.

Culture Shift

This activity aligns with the post-pandemic shift toward chef-led concept dining in suburban markets. The evolution marks a departure from generic suburban dining toward curated, celebrity-chef experiences that mirror major urban centers.

Patrons can now sample the new prix-fixe options at Sekoya during its happy hour. Those visiting Horsefeather should expect a transition period as the restaurant replaces its current menu with the new selections curated by Thompson.

The takeaway

Diners should check restaurant websites for the specific rollout schedules of these new menus. Seeking out chef-led prix-fixe deals can be a cost-effective way to experience elevated dining in Palo Alto.