Erik Anderson’s culinary career blends his diverse experience and artistic spirit. Born and raised in Chicago, Anderson spent much of his childhood at his parents’ restaurant where he discovered his passion for experimenting with various ingredients and culinary techniques.
Anderson embarked on his career in the hospitality industry in 2006 at Chef Thomas Keller’s three Michelin-starred restaurant, The French Laundry, in Yountville, California. Anderson then moved to Minneapolis for a sous chef position at Auriga under Doug Flicker, the chef he now considers his mentor. After three years working with Flicker, Anderson departed for a position at Hotel Ivy’s Porter & Frye, where he served as part of the restaurant’s opening team and ultimately assuming the role of chef de cuisine.
In 2009, Anderson brought his creativity to Tim McKee’s Sea Change Restaurant & Bar, where he worked as chef de cuisine building menus focused on sustainable seafood and seasonal ingredients. Anderson’s cooking at Sea Change garnered nationwide attention and marked a pinnacle in his career, being named a James Beard Foundation Award nominee and a Food & Wine magazine “People’s Best New Chef Midwest” finalist.
After staging at the prestigious Noma restaurant in Copenhagen, Anderson relocated to Nashville to co-helm the kitchen at The Catbird Seat. At The Catbird Seat–now considered one of Nashville’s most groundbreaking restaurants–he delivered an ever changing, ten-course tasting menu in an interactive format. In 2012, Anderson was named one of Food & Wine’s “Best New Chefs.” The following year, the magazine bestowed him with the additional honor of being named “Best New Chef All Star,” where a talent from each class of the past 25 years was highlighted. The Catbird Seat also received accolades including Bon Appétit’s “Best New Restaurants in America” and one of GQ magazine's “Top Ten Best New Restaurants in America.” Anderson has also appeared on Bizarre Food with Andrew Zimmern, the PBS Series The Mind of a Chef, and Vice’s Munchies.
Jamie Malone has always had a life that revolved around food. She grew up cooking and baking breads with her dad in St. Paul, Minnesota. Before receiving her culinary degree from Le Cordon Bleu, Chef Malone traveled and studied extensively in Hong Kong, Singapore, Vietnam, and Europe, immersing herself in each region's cuisine.
Malone started working in restaurants at age 16, but began her cooking career in hospitality in 2006 working for Chef Tim McKee at the highly lauded restaurant La Belle Vie, in Minneapolis, Minnesota. She moved on to be a part of the opening team of several Minneapolis restaurants early in her career, including Georges Chambers Kitchen, Porter and Frye, and Sea Change.
In 2011 she took the position of Chef at Sea Change. There, Malone gained national attention and earned a place as a semifinalist for the James Beard Award Foundation’s “Rising Star Chef” for 2013 and “Best Chef Midwest” for 2014. In 2013, Malone was named one of Food and Wine magazine’s “Best New Chefs”
Jamie has written for Esquire’s “Eat Like a Man” blog and been featured in many magazines including GQ, Saveur, and Elle. In 2014 she won Cooking Light magazine’s “Trail Blazer Award” for her work with sustainable seafood. Malone has also served as a Chef Ambassador for the Norwegian Seafood Council since 2015.
alan Hlebaen – chef de cuisine
Alan’s cooking career began 9 years ago at the age of 16 where he worked for Chef Steven Brown in Minneapolis at restaurant Levain. Alan went on to become the chef de partie underChef Erik Anderson atSea Change before leaving to work at the three Michelin-starred The French Laundry under Chef Timothy Hollingsworth, and then Chef David Breeden. After nearly 3 years at The French Laundry, Alan returned to work with Erik Anderson at the highly acclaimed Catbird Seat in Nashville. Alan’s most recent work includes Vintage Cave in Hawaii where he cooked for president Obama, and Intro in Chicago.
Alan has spent many years training under several of the most well regarded chefs in the country and has made contributions to many of the best restaurants in the world. While at The French Laundry, working directly with products grown nearby he developed a deep respect for ingredients and the proper technique to best showcase then–a lesson that continues to influence him as a chef today.