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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. 

Brian Healy, Executive Chef

Chef Healy holds more than 25 years of experience in the luxury hotel industry, both in the U.S. and abroad. Prior to joining Hotel Nikko, Healy most recently was executive chef at Parc 55 Hotel, San Francisco, overseeing Cable 55 and their banquet operations. Healy's culinary career began at the National Culinary & Restaurant College of Ireland. Following, his passion, Healy moved to California in 1995 and took a position at the Ritz-Carlton San Francisco. Healy's next venture brought him to the Sheraton Sonoma County in Petaluma, Calif. and later to the executive sous chef position at The Pacific Union Club, San Francisco.  "I am truly thrilled to be joining the culinary team at Hotel Nikko," said Healy. "I look forward to developing menus that embrace the fusion of flavors reflective of the exciting food culture of San Francisco, utilizing local ingredients and sustainable practices the hotel is known for."

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. 
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