Meet the Chef

Executive Chef Brian Anderson

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Brian Anderson

Brian knows the value of homegrown products, After-all he’s “homegrown” himself, having been raised right here in Santa Rosa. Brian’s first inspiration came from his Grandmother who was a professional Chef in the nearby foothills of California’s Gold Country. She taught him to appreciate and take advantage of the incredible bounty of local farms and ranches long before Sonoma County’s wines, produce, meats and cheeses found their way into the best San Francisco restaurants and kitchens.

Brian’s second inspiration came when he discovered France with its long culinary history and passion for fine living and fine food. Cycling trips through the French countryside, stopping at delightful out of the way Bistro’s and farmer’s Markets, soon led to an extended stay and eventual marriage to Mademoiselle Francoise Abiven, a lovely young woman from Brittany. With the young woman came a Mother-in-law who took over where Brian’s Grandmother had left off, imparting centuries old traditions of using only the freshest of local produce in the preparation of simple but exquisite dishes. One of these cherished traditions was the fine art of the crepe which is the “national dish” of Brittany. Brian was so taken by the crepe that he took a course in crepe making and worked briefly at a French Creperie.

Returning to California with his young bride, Brian enrolled in the Santa Rosa Junior College Culinary program to hone his skills and pick up the necessary food handling skills that he needed to begin his career in Sonoma County. Brian’s talents and enthusiasm gained him access to the kitchens of such noted local restaurants as Bistro Ralph in Healdsburg and Café Lolo in Santa Rosa where he cooked for seven years becoming Sous Chef before moving on to Feast Bistro and then finally Applewood in 2004. Brian was promoted to Executive Chef at Applewood in January of 2005.

Brian creates and oversees execution of the remarkable dinners that have garnered such rave reviews both locally and nationally. Oh, and don’t be surprised if crepes show up from time to time on Applewood’s menu.