Erica Land- Executive Pastry Chef

 
 

Meet Chef Erica…

Erica Land is an acclaimed pastry chef with over 15 years of experience specializing in French and American pastries. Throughout her established career, Erica has gained broad knowledge of nearly every facet of the fine dining and pastry industry from Michelin-starred kitchens to manufacturing. Since recently taping an episode of Food Network’s “Beat Bobby Flay,” Erica has been gaining momentum as an up-and-coming star chef due to her celebrated pastry expertise and vibrant personality.

 

Erica’s career and foundation were built at Wolfgang Puck’s Postrio in San Francisco before being recruited as the pastry sous chef for the anticipated Bottega Louie, which opened in 2008 in downtown Los Angeles. She was then on the pre-opening team at Westside Tavern in Los Angeles, which was also her first role as an executive pastry chef. Erica returned to San Francisco to open Lafitte with Russel Jackson and then moved on to Michelin-starred Campton Place with Chef Srijith Gopinath. In 2012, she stepped out of the restaurant world to join the founders of Dandelion Chocolate to build and create the process of small batch chocolate making before the opening of their flagship location.

 

In 2018, Erica went back to her roots and accepted the executive pastry chef role at San Francisco’s Waterbar where she currently directs all areas of the restaurant relating to pastries such as menu creation, special events and in-house private events.

 
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