Erik Anderson

Erik Anderson’s culinary career is a blend of diverse experience, technical mastery, and artistic expression. Born and raised in Chicago, he spent much of his childhood in his parents’ restaurant, where he developed a deep passion for food and experimentation with ingredients and techniques.

Erik began his professional journey in 2006 at Chef Thomas Keller’s acclaimed three Michelin-starred restaurant, The French Laundry, in Yountville, California. He then moved to Minneapolis to take a sous chef position at Auriga under Doug Flicker, whom he regards as a mentor. After three years, he joined the opening team at Porter & Frye at the Hotel Ivy, eventually becoming chef de cuisine.

In 2009, Erik became chef de cuisine at Sea Change Restaurant & Bar, led by James Beard Award-winning chef Tim McKee. There, he crafted menus centered around sustainable seafood and seasonal ingredients. His work at Sea Change earned national acclaim, including a James Beard Foundation Award nomination and recognition as a finalist for Food & Wine Magazine’s “People’s Best New Chef: Midwest.”

Following a stage at the world-renowned Noma in Copenhagen, Erik relocated to Nashville to lead the kitchen at The Catbird Seat. Known for its innovative and immersive format, the restaurant featured a constantly evolving 14-course tasting menu. Under Erik’s leadership, The Catbird Seat was named one of Bon Appétit’s “Best New Restaurants in America” and one of GQ’s “Top Ten Best New Restaurants.” In 2012, he was named one of Food & Wine’s “Best New Chefs” and, the following year, received the title of “Best New Chef All-Star,” highlighting top talent from the magazine’s past 25 years. His work was also featured in The New York Times, Time Magazine, Bizarre Foods with Andrew Zimmern, PBS’s The Mind of a Chef, and VICE’s Munchies.

Erik went on to earn two Michelin stars as executive chef of Coi in San Francisco and later served as the opening chef of Truss at the Four Seasons in Napa Valley.

As of fall 2026, Erik is working on opening Roseacre in La Jolla, California