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San Francisco Chefs Serving California Cuisine Creatively

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. 

Adam Mali, Executive Chef

A New York City native, Executive Chef Adam Mali oversees ANZU, Hotel Nikko San Francisco's signature restaurant renowned for its innovative contemporary Japanese cuisine.   

Mali began his culinary career with three years as Sous Chef at Gianni's South Street Seaport before moving to Jodi's Restaurant in MA's bucolic Berkshires. A culinary externship at the renowned Five-Star and Five-Diamond Restaurant Gary Danko brought Mali to San Francisco. Under the guidance of Craig Stoll, Mali served as a rounds cook at Delfina. With this experience, he became Chef/Owner of Restaurant Kody in Evergreen, CO.  While there, it was named best new restaurant by 5280 magazine, as well as Mali being named top chef.  He also was executive chef at Ajax Tavern in Aspen, CO until it closed, and was a partner at Montecito Restaurant Group in Denver, CO with notable restauranteur and negociant, Mel Master.

Before moving to Hotel Nikko San Francisco, Mali served as Executive Chef at Nick's Cove in Tomales Bay, CA. Working hand-in-hand with Chef/Partner Mark Franz and Owner Pat Kuleto, the restaurant earned three stars from the San Francisco Chronicle's restaurant critic Michael Bauer, was named one of San Francisco Chronicle's top 100 restaurants in 2008 and 2009, and was Michelin recommended. During his 25 years of experience, Mali has garnered much recognition, having cooked at the James Beard Foundation in 2005, 2010, and 2014 as a "Great Regional Chef of America" and "Rising Star Chef" in 2004 by Rocky Mountain News.
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