Personalities

Daniel Patterson

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Chef/Owner - Coi Restaurant

Daniel Patterson Chef/Owner, Coi Restaurant

Daniel Patterson is a self-taught chef. He opened his first restaurant, Babette’s, in Sonoma, California in 1994 at the age of 25. He was awarded “Best New Chef” by Food & Wine Magazine in 1997 and “Rising Star Chef” by San Francisco Focus that same year. In 2000, Daniel opened Elisabeth Daniel in San Francisco, which was nominated “Best New Restaurant” by the James Beard Foundation in 2001. He was named “Chef of the Year” by San Francisco Magazine in 2007. He was also nominated for “Best Chef: Pacific” by the James Beard Foundation in 2009, 2010, and 2012.

Daniel opened Coi (www.coirestaurant.com) in April 2006. Coi was awarded two Michelin stars in 2008, and named one of the top ten new restaurants outside of New York by Frank Bruni of the New York Times in March of 2008. The restaurant, which was awarded four stars by the San Francisco Chronicle in August 2008, has been featured in almost every major travel and food publication in the United States, as well as many in Europe and around the globe. Coi is #58 on the 2012 San Pellegrino World’s 50 Best Restaurants list, the first restaurant from San Francisco to be included since the list’s inception. Daniel has presented at numerous conferences around the world, including Omnivore Festival in France, Madrid Fusion in Spain and Mexico City, Indentita in London and Milan, Mistura, and the Sydney Food Festival. He is also a member of the avant garde collaborative group, Cook It Raw.

In collaboration with natural perfumer Mandy Aftel, Daniel wrote “Aroma: the Magic of Essential Oils in Food and Fragrance” in 2004. The cookbook was the first to explain the use of essential oils in cooking and the connection of the sense of smell to emotion and memory in this context.

Daniel has written for the New York Times Magazine, Food & Wine, London Financial Times, Bon Appetit and San Francisco Magazine. He is currently working on a culinary memoir and a cookbook.