Daniel Patterson may have sacrificed his literature course to pursue his passion for cooking, but he still offers true culinary masterpieces every day: In the kitchen of his restaurant, Coi, in San Francisco, the self-taught chef conjures up true adventures in modern cuisine.
Gourmands and critics alike appreciate Patterson for his experimental and modern cooking style in particular. He combines high-quality seasonal products from the San Francisco Bay area with the most cutting-edge preparation and cooking techniques, skilfully ensuring that the main ingredients always remain in the foreground. In 1994, at the age of 25, Daniel opened Babette’s restaurant in Sonoma. Awards such as Best New Chef and Rising Star Chef were not long in coming. Five years later, he moved to San Francisco, where he was just as successful running the Elisabeth Daniel restaurant. His next top-class restaurant was to follow in 2006: Coi, which has boasted two Michelin stars since 2008.
ServusTV: Culinary Heights at Ikarus bei ServusTV
Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.