Erik Anderson

Calistoga - San Francisco

Chef Erik Anderson launched his culinary career in 2006 with a five-month internship at Chef Thomas Keller’s The French Laundry before moving to Minneapolis for a position at Auriga under Doug Flicker, who became his mentor. In 2009, Chef Anderson brought his creativity to Tim McKee’s Sea Change Restaurant & Bar, where he created menus focused on sustainable seafood and seasonal ingredients. While there, he received a James Beard Award Nomination. Chef Anderson then relocated to Nashville to co-helm the kitchen at The Catbird Seat, which is considered one of the country’s most groundbreaking restaurants. During that time, he was named one of Food & Wine Magazine’s “Best New Chefs.” Later, back in Minneapolis, Chef Anderson partnered with Chef Jamie Malone to revitalize the iconic 70-year-old restaurant Grand Café.

In late 2017, Chef Anderson’s dream of leading a Michelin-starred kitchen came true when he accepted an offer to helm the kitchen at Daniel Patterson’s Coi in San Francisco. Erik joined Michelin One Star Barndiva in Sonoma in January, 2022 as Executive Chef.