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Daniel Patterson of San Francisco’s Coi is a chef other chefs like to watch. It’s a testament to his creativity, influenced by avant-garde methods, classical techniques and naturalist thinking (he's deeply interested in foraging and finding new ingredients in the wild, or even along the side of the road near his house). F&W discovered this self-taught chef in 1997, when he was in his twenties yet cooking with incredible refinement at a little restaurant in Sonoma, long before innovative cuisine had infiltrated that corner of wine country. Today, Patterson is on the short list of global chef superstars.