CHEF ERIKA CHAN
EVENTS: TASTE OF THE ICONOCLAST DINNER, THE ICONOCLAST DINNER HONOREE
EDUCATIONAL INSTITUTION: B.S. Nutritional Science- UC Berkeley
BACKGROUND: Mayfield Restaurant (Palo Alto), Menton, L'espalier, Asta (Boston), Acadia (Chicago)
CURRENTLY: The Publican (Chicago)
WHY SHE IS AMAZING: Erika Chan is the Executive Pastry Chef of The Publican, one of Chicago's most beloved gastropubs from the culinary empire, One Off Hospitality. Following undergraduate school, Chan completed her internship at Massachusetts General Hospital in Boston and became a Registered Dietitian. However, she was passionate about pursuing a career in pastry. Erika pivoted and began working as a pastry cook at Menton in Boston. She further developed her craft and gained experience in pastry at other restaurants in Boston, then eventually moved to Chicago to work at the 2-Michelin starred, Acadia. She later pursued an opportunity to serve as Dana Cree's sous, the acclaimed pastry chef, who at that time was the Executive Pastry Chef of The Publican. Although she left her career as a registered dietitian behind, Erika's enjoys using her foundation in nutritional science, specifically what her chemistry courses taught her on a molecular level about sugars, acids, gluten development and other chemical and biological processes which aid her in developing doughs, understanding how jams set and assist with problem-solving when developing recipes.
LAST NIGHT ON EARTH SHE’S EATING IN: Boston