Brandon Rice

Chef
Brandon Rice

San Francisco

About Brandon Rice

As Chef de Cuisine of Rich Table in San Francisco, Brandon Rice toes the line between local and global. With the former, locality is at the crux of his sourcing, maximizing the best of what’s in season at nearby farmers’ market to fill out his menu. But although the products are local, the flavors have a worldly influence, stretching every continent. Prior to Rich Table, Brandon received an associate degree in culinary arts at the prestigious Culinary Institute of America in Hyde Park, NY, and went on to stage in esteemed kitchens throughout Europe, including Quique Dacosta in Spain and Noma in Copenhagen. He clocked time at Boston’s famed Clio before moving to the Bay Area to work at Coi - his first introduction to Northern Californian cuisine. @brandonrice123

My Venues

Accolades

  • 2016 San Francisco Rising Star Chef

Behind the Scenes

Steamed ling cod, bok Choy,
"Steamed ling cod, bok Choy, chantrelles, ginger, scallion @richtable"
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Ricotta cappelletti, sweet
"Ricotta cappelletti, sweet yellow corn, cherry tomato, charred shishito peppers @richtable"
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Heirloom tomato aguachile,
"Heirloom tomato aguachile, grilled peach, avocado tostada @richtable"
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Beer battered soft shell crab,
"Beer battered soft shell crab, green tomato chow chow, tartar sauce, summer herbs, malt vinegar powder @richtable"
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Summer squash, white curry,
"Summer squash, white curry, stonefruit, Thai vinaigrette @richtable"
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At My Venues