Daniel Patterson (chef) facts for kids
Daniel Patterson is a famous American chef, restaurateur (someone who owns or manages restaurants), and food writer. He is known for being a leader in what's called California cuisine, which focuses on fresh, local ingredients.
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Life as a Chef
Daniel Patterson was born in Lynn, Massachusetts. He taught himself how to cook, starting as a dishwasher in a restaurant when he was only 14 years old. His family often traveled to France, which he says helped him think differently about food.
In 1994, when he was 25, Daniel opened his first restaurant, Babette's, in Sonoma, California. It was inspired by French cuisine. After Babette's closed, he opened Elizabeth Daniel in 2000.
Opening Coi Restaurant
In 2006, Daniel Patterson opened a restaurant called Coi. This restaurant became very famous and earned two Michelin stars. Michelin stars are a special award given to restaurants for excellent food. Coi was also one of the few restaurants in the San Francisco Bay Area to get four stars from the San Francisco Chronicle, a major newspaper.
At Coi, Daniel liked to combine fancy cooking with a focus on local vegetables. He also made his own ingredients, like butter. His cooking style at Coi was unique at the time, and it helped shape how many restaurants in Northern California cook today. He even used things like essential oils or fragrant flowers to make the dining experience special.
Other Restaurants and Projects
Daniel Patterson opened other restaurants too. He had an informal rotisserie (a place that cooks meat on a spit) called Il Cane Rosso in San Francisco. He also opened Plum in Oakland in 2010 and Haven in 2012.
In 2017, he worked with another chef, Roy Choi, to open a fast-food restaurant called Locol. Locol won an award for Restaurant of the Year from the LA Times. However, it closed in 2018.
In 2022, Daniel closed Coi, his last restaurant in the Bay Area. This marked the end of his time as a chef in that region. He now lives in Los Angeles with his wife, Sarah Lewitinn, who is a writer and music producer.
Writing About Food
Besides cooking, Daniel Patterson is also a food writer. He has written for popular magazines like New York Times Magazine and Food & Wine Magazine.
In 2004, he wrote a book called The Magic of Essential Oils in Food and Fragrance. He also wrote an essay in 2005 called "To the Moon, Alice." In this essay, he talked about how some San Francisco restaurants were copying a famous style of cooking too much. He believed this made them less creative. He wanted chefs to be more original and try new things.
Awards and Recognition
Daniel Patterson has received many awards for his cooking and restaurants:
- Best New Chef, Food & Wine Magazine, 1997
- Rising Star Chef, San Francisco Chronicle, 1997
- Best New Restaurant, James Beard Foundation, 2001 (for Elizabeth Daniel)
- Chef of the Year, San Francisco Magazine, 2007
- Best Chef: Pacific (nominee), James Beard Foundation, 2009 and 2010
- Two Stars, Michelin, 2021 (for Coi)
