Daniel Patterson
The adoptive Californian chef who changed West Coast cuisine
Daniel Patterson
Californians do things differently. Even if those Californians come fro the East Coast. Daniel Patterson was born in Massachusetts, to an American lawyer father and a French historian mother. His family summered in France, where Patterson acquired a taste fine food as well as a curiosity as to how it was made. He got a job as a dishwasher, then a prep cook, and, though he won a place at Duke University, he dropped out, forgoing even catering college to learn, instead, how to cook on the job.

Relocating to San Francisco in 1989 at the age of 20, Patterson opened a series of well-received, though ultimately unsuccessful restaurants, until he founded Coi - an old French word for tranquil - on a down-at-heel street near the waterfront in San Francisco.

Drawing on the natural ingredients of the region - including foraged ingredients - as well a little from the hippy-ish ideals of the Bay Area, Coi offered an intelligent take on California Cuisine in minimalist, comfortable surrounding. Patterson's California Bowl may mimic a groovy serving of brown rice and avocado, though he purees the avocado and turns the rice into a highly refined cracker. In so doing, Coi has won two Michelin stars and Patterson has gained worldwide reputation for pioneering a new kind West Coast food. Discover more in his debut cookery book for Phaidon, also called Coi.
Browse through these ten dishes that sum up Daniel Patterson's new Californian cuisine
Take a look at the producers, landscape, ranches and farms that feed into Coi
Watch Daniel Patterson introduce Coi
Daniel Patterson forages with Rene Redzepi and David Chang over in Lapland
Daniel Patterson presents his ideas to Google
Watch Daniel Patterson cook lichen encrusted beef

373 Broadway
San Francisco
CA 94133

Phone: +415 393 9000


Instagram | Twitter | Facebook

Coi, the cookbook, tells the story of the restaurant, its dishes and Patterson’s philosophy. Beginning with a look at California—how Patterson arrived there and its influence on Coi—the book takes the reader into the Coi kitchen, and through an eleven course Coi tasting menu. It does so by way of a series of short essays, each comprised of an engaging text and narrative recipe, which reveal the story and inspiration behind the restaurant’s creative dishes. The stories behind a further fifty selected dishes are also narrated, and are accompanied by conversational recipes.