One of the Bay Area’s most original chefs, Daniel Patterson has shaken up the narrow definition of Northern California cuisine with Coi, his small gastronomic table in North Beach. “Coi” is an Old French word meaning “tranquil,” and though the chef himself comes across as mild-mannered, he can be provocative, as evidenced by the pull-no-punches food articles he has written for the New York Times.
In the kitchen, Patterson uses local, sustainable products and an abundance of wild plants (he’s been foraging for nearly two decades). And while he respects the exceptional quality of California ingredients he never allows them to suffocate his creativity. Dishes such as abalone with sprouts and flowers beautifully evoke the landscape and have earned Coi two Michelin stars. With two more restaurants in Oakland and a food lab in the works, Patterson’s footprint on the NoCal dining scene is steadily expanding.
Awards and Recognitions:
Best New Chef, Food & Wine Magazine, 1997