New Exec. Chef of COI, SF, Implements Modern Seafood
 

Media Contact: Danae@dpgrp.co

COI Welcomes New Executive Chef Matthew Kirkley

Chef Kirkley takes the helm at COI, implements Modern Seafood

 

San Francisco, Calif. (Jan 25, 2016) – DPG (DPGRP.CO) and the COI team are pleased to announce that Chef Matthew Kirkley has taken over as COI’s Executive Chef.  Kirkley brings exceptional experience having worked at legendary establishments such as the Fat Duck (London), Le Meurice (Paris), and L20 (Chicago).  Leading COI into a new era post-Patterson, Kirkley has implemented a menu focused on modern seafood; emphasizing citrus, outstanding ingredients, and precise execution. 

 

Chef Matthew Kirkley

 

Born in Baltimore, Matthew Kirkley’s love of seafood began on the docks of Chesapeake Bay, where he would go crabbing with his father. He developed the reverence for “pristine fish and shellfish, honestly treated,” which remains the core of his culinary perspective. Kirkley entered the Culinary Institute of America in 2001 and began his career at Philadelphia’s Striped Bass. In  2003, he moved to Chicago to work at Seasons Restaurant in the Four Seasons Hotel and then NoMI in the Park Hyatt Hotel. In 2006, Chef Kirkley took a sabbatical from work in the Unites States to stage in Europe at the Fat Duck and Le Gavroche in London as well as Le Meurice in Paris. Upon his return from Europe, Kirkley moved to Las Vegas to become sous chef at Restaurant Joël Robuchon. In 2008, Chef Kirkley returned to Chicago to open L2o under Chef Laurent Gras, followed by Ria in the Elysian Hotel (now the Waldorf Astoria Chicago). In 2011, Chef Kirkley returned to the kitchen of L2o as Chef/Partner, leading L2o’s team to two Michelin stars for three consecutive years. In the fall of 2015, Chef Kirkley moved to San Francisco to take the helm of COI, following in the footsteps of celebrated Chef Daniel Patterson.

 

The Menu

COI features a menu that is available Thursday through Monday (now closed Tuesday + Wednesday) for $225 per person, excluding 20% service charge and wine pairings.  

 

The new menu includes:

 

Pommes Soufflées, Salt Cod, Bergamot, Coffee

Geoduck Clam, Lardo, Bibb Lettuce, Buckwheat

Fluke, Etrog, Oscetra Caviar

Ocean Trout, Citrus Confit, Chartreuse, Fines Herbs

Diver Scallop, Castelfranco Radicchio, Black Truffle

Fish Ribbons, Lobster Roe, Lobster Broth

Maine Lobster, Tortellini, Black and Royal Trumpets, Sauce Maltaise

Turbot, Winter Vegetables, Beurre Cancalaise

Abalone, Bone Marrow, Black Truffle

Grapefruit, Pastis, Black Pepper

Coconut Custard, Green Apple, Ginger

Almond Cake, Preserved Lemon, Amaretto Caramel

 

PASTRY CHEF NICK MUNCY, WINE DIRECTOR MARK MENDOZA 

 

DANAE UNTI
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