[Skip to Content]Privacy Policy
Reserve a Table
  • Find a TablePowered by Open Table

San Francisco Chefs With A Passion For Culinary Expression

At Restaurant ANZU, every plate reflects the culinary vision of our chefs and what's growing in California this season. Crafting Asian inspired cuisine made with the freshest local ingredients, our chefs dish out a vibrant dining experience that blends different cultures and cooking techniques. 

Philippe Striffeler, Director of Food & Beverage


Behind every amazing restaurant is a gifted mastermind with vision. Restaurant ANZU was born of the creativity of Philippe Striffeler, renowned chef and Hotel Nikko's Director of Food & Beverage. Desiring to bring innovative and sustainable California cuisine with Asian flair to San Francisco, Striffeler opened Restaurant ANZU in 1999. Enjoying immediate and continued success, Hotel Nikko's vibrant dining destination underwent a chic renovation in 2011 introducing vibrant decór and a playful menu showcasing Asian-inspired California cuisine featuring the bounty of land and sea.
 
Swiss-born Striffeler began his distinguished culinary career working under renowned chefs in France and Switzerland before landing a coveted position at Switzerland's acclaimed Restaurant Du Cerf. He refined his talents in acclaimed kitchens throughout Asia, Europe and Saudi Arabia. His finesse with Asian fare has won him silver and bronze medals at the World Culinary Championships, as well as numerous local awards. 
 

Thuy Tran, Executive Sous Chef

Our Executive Sous Chef, Thuy, was raised in his native Vietnam before coming to the United State as a teenager and rising through the culinary ranks of Hotel Nikko San Francisco. A veteran of the hotel, Thuy helped open the hotel in 1987 as a line cook and repeatedly proven his mettle while honing his craft, and now stands responsible for the furthering the vision of Anzu and is in charge of both food and staff. 
Find a Table