Philippe Striffeler
oversees the entire Food and Beverage operation of Hotel Nikko San Francisco as both Executive Chef and F&B Director. Joining Hotel Nikko in 1996 as Executive Chef, he provided the energy and creativity behind the introduction of Restaurant ANZU in 1999, developing its menu and concept of combining prime beef and sushi — “the prime of land and sea”.
Born in Switzerland, Striffeler’s early culinary education included two essential apprenticeships at the Hotel Des Voyageurs in Lausanne and with the famous Swiss Chef Norbert Ziojen. In France, he studied under the tutelage of famed French Chefs Roger Vergé and Jean Troisgros. He then landed a coveted position at Restaurant Du Cerf in Cossonay, one of Switzerland’s top restaurants.
A decade of Striffeler’s career was spent working internationally with Marriott’s top properties from Asia to Saudi Arabia and Europe, where he was honored with “International Region Executive Chef of the Year”. At Hotel Nikko, he has brought local devotion and international acclaim to ANZU through special menus and events, inviting celebrity guests such as Julia Child and Sam Choy.
Plus, Striffeler regularly lends his culinary talents to philanthropic events, including Macy’s annual Passport AIDS fundraiser and Glide Memorial Church.
