Earlier this month, chef Matthew Kirkley made major headlines when he and commis Mimi Chen were crowned winners of the esteemed 2019 Bocuse d’Or National Selection Competition. He continued to stay in the press when he later announced his resignation as executive chef of the recently-announced three-Michelin-starred Coi to train for the upcoming competition, held every other year in Lyon, France.
Taking his place behind the line at Coi is Erik Anderson, who comes to the Bay Area by way of Minneapolis, where he was most recently commanding the kitchens at the Grand Cafe. The Chicago-native’s resumé is studded with venerable restaurants including Noma, The French Laundry, The Catbird Seat in Nashville (he was one of the opening chefs) and Rich Melman’s Intro, where he coincidentally worked with Kirkley.
Anderson moved to San Francisco specifically for this opportunity.
To prepare for the transition, chef and owner Daniel Patterson has returned to the kitchen to oversee production through the end of the year, celebrating the restaurants’ history with dishes like California sturgeon caviar with egg yolk poached in smoked oil; carrots roasted in coffee beans with mandarin and Roman mint; and Dungeness crab and beef tendon soup with finger limes, Asian pear and flowering cilantro.
Currently, Anderson is working alongside Patterson to create a new 10-course menu—costing $250 per person—debuting in the new year.
We can’t wait.
Photos by Anjali Pinto.
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