Daniel Patterson's Coi Announces New Executive Pastry Chef And Chef De Cuisine

Daniel Patterson, chef-owner of Coi, is pleased to welcome to his team Bill Corbett as executive pastry chef and Evan Rich as chef de cuisine. Corbett will also consult on the pastry menu at Il Cane Rosso, and he will serve as the executive pastry chef of Bracina, which will open in Oakland in spring 2010.

"We are all excited to have such world-class talents join our culinary teams," said Patterson. "I'm extremely proud of our success to date, but we are always striving to improve. Both Evan and Bill bring an approach and perspective that is compatible with ours, but they also bring fresh ideas and a drive that will push us all as cooks and help us take our restaurants to the next level."

About Bill Corbett
Corbett was most recently executive pastry chef at Michael Mina's San Francisco restaurant, MICHAEL MINA, where he oversaw a staff of six and was responsible for the production of 19 different desserts each day. A native of Canada, Corbett counts Mina Group's corporate pastry chef, Lincoln Carter, as one of his greatest mentors. Corbett was cooking at a small Brooklyn restaurant in 2004 when Carson offered him a pastry apprenticeship. The two worked together in the executive kitchens of New York City's B.R. Guest restaurants, managing pastry production for seven properties. This experience gave Corbett the technical foundation to build a thriving career in pastry.

Corbett went on to work as pastry sous chef at Manhattan's cutting-edge WD-50, where he trained under acclaimed pastry chef Sam Mason, working with uncommon ingredients and learning specialized techniques. Corbett further sharpened his skills in executive pastry chef posts at Manhattan restaurants Dona and Anthos. His work drew rave reviews from New York critics, and StarChefs named him New York's 2007 Rising Star Pastry Chef.

About Evan Rich
Prior to joining Coi, Rich was chef de cuisine at Quince in San Francisco, where he managed all aspects of back-of-the-house operations and learned to appreciate the Bay Area's bounty of fresh ingredients working with chef-owner Michael Tusk. Rich's culinary journey unwittingly began in high school in New Jersey when he crashed his parents' car and took a job washing dishes to pay for the repairs. He fell in love with the restaurant industry and enrolled in the Culinary Institute of America in Hyde Park upon graduation. After school, Rich worked for one of New Jersey's top chefs, David Drake, at The Stage House Inn. Over a three-year span, he worked his way up, covering every station from garde manger to chef de partie, both meat and fish.

Rich then moved to New York City, where he cooked under acclaimed chef David Bouley as executive sous chef at Bouley, which at the time held a coveted four stars from The New York Times. He also interned in pastry at Bouley's Danube. Rich has traveled extensively, studying the nuances of many European cuisines, and his passion for Japanese food and culture led to an extended stay in Tokyo, where he opened Sumile, a French-Japanese restaurant. He returned to run the kitchen at Sumile's sister restaurant in New York City prior to moving to San Francisco.

About Coi, Il Cane Rosso and Bracina
Daniel Patterson is a business partner with Lauren Kiino in both Il Cane Rosso and Bracina. Kiino, former chef de cuisine at San Francisco's Delfina, will be executive chef of Bracina. Il Cane Rosso's executive chef is Doug Borkowski, who cooked at Delfina for several years and was most recently a sous chef at Google. Coi is located at 373 Broadway in San Francisco. Visit http://coirestaurant.com. Il Cane Rosso is located on the northeast side of the San Francisco Ferry Building on The Embarcadero. Visit www.canerossosf.com and follow the team on Twitter at