Erik Hopfinger is a third-generation chef originally from Westchester County, New York. Erik has been cooking in New York City and the Bay Area for over 20 years during which he has opened over 30 restaurants. Three of them were awarded Michael Bauer three star ratings, one was listed as Top 10 Restaurants in the San Francisco Chronicle, and he was named San Francisco Chronicle’s Rising Star Chef in 2002. He was also a chef contestant on season four of the award winning TV series Top Chef.
Erik’s food philosophy is grounded in sourcing ingredients with integrity, developing bold flavors, and being a leader with heart.
As his late friend Anthony Bourdain tells it
“What is a reasonably certain matter of record is that Erik Hopfinger arrived in San Francisco in 1996 and became the sous chef at City Tavern. Not too long after, when the chef didn’t show up on a Friday night, he says, he found himself in charge. Two years later, he was the chef at Backflip, a hipster bar in a retro-cool motel in the Tenderloin District, where he started to get some attention—a nod for best bar food from the San Francisco Chronicle—and where he began to establish a career pattern of working fairly high-profile places that were as much bars (or lounges) as they were restaurants.
Erik Hopfinger was already a star.”