Daniel PattersonSpeaker and Booking Agent Information

When his lease expired in 1999, the restaurant was forced to close. It's a top restaurant in town, according to Wine Spector. Despite a great reputation, Patterson and Ramsey opened Elizabeth Daniel in 2000 and shuttered it on New Year's Day, 2004 owing to the sluggish business.

He was the chef de cuisine of Frisson, a short-lived restaurant that blended aromatherapy and molecular gastronomy into its menu. Coi, which he launched in 2006, was awarded two Michelin stars and was one of many San Francisco Bay Area restaurants to receive four stars from the San Francisco Chronicle.

Patterson defines the idea as blending gourmet cuisine with a casual, neighborhood atmosphere, with an emphasis on local veggies, a modern design, and a personal approach to cooking. At the time, the technique was unusual, but it subsequently became a trademark of Northern California eateries.

At Coi, he forages for wild foods, uses scents and essential oils (such as rubbing grapefruit oil on clients' hands before a meal or placing inedible aromatic flowers on a plate), and makes his own ingredients (for example, butter churned in-house). Patterson is also a cuisine writer.

He contributes to the New York Times Magazine, Food & Wine Magazine, and San Francisco Magazine on a regular basis. In 2004, he co-authored The Magic of Essential Oils in Food and Fragrance with Mandy Aftel, a well-known perfume manufacturer.