PHILIPPE STRIFFELER
Food and Beverage Director
As food and beverage director, Philippe Striffeler oversees all food and beverage operations at Hotel Nikko San Francisco. In 1999, he opened Hotel Nikko’s signature restaurant ANZU, which soon became renowned for its innovative Californian-Asian cuisine driven by its efforts in sustainability. In May 2011, Striffeler spearheaded the restaurant’s relaunch with a chic new interior design and menu refresh.
Striffeler is celebrated for his finesse with Asian flavors which he gained an appreciation for through his travels. While in Thailand, Striffeler became enamored with the vibrant and refreshing fare which has influenced the food and beverage program at restaurant ANZU. The menu pays homage to the city’s and Hotel Nikko’s rich Asian heritage incorporating the outstanding bounty of ingredients in Northern California.
Before joining Hotel Nikko San Francisco, Striffeler worked with Marriott’s top properties in Asia, Europe and Saudi Arabia and was awarded “International Region Executive Chef of the Year” by the company for his valuable contributions to culinary excellence. Striffeler’s accolades also include the Hotel Hero Lifetime Achievement Award, by the Hotel Council of San Francisco; Outstanding Manager of the Year by the California Hotel and Lodging Association; and in the World Culinary Championship in Taiwan, Striffeler received the bronze medal as part of the American team in 2007 and the silver medal as the captain of the American team in 2009. In 2015, Striffeler was honored with the Antonin Carême Medal by the American Culinary Federation.
Striffeler regularly lends his culinary talents to philanthropic events in San Francisco. As the host chef for “Hope to Japan” in 2011, he played a pivotal role in raising $82,000 for Japanese recovery efforts. He also participates in fundraising efforts for Glide Memorial Church, Food for Hunger, San Rafael House and Chefs without Borders.
Striffeler’s early culinary career is distinguished by working with renowned chefs Jean Troisgros of Restaurant Troisgros in Roanne, France; Roger Vergé of Moulin de Mougins on the French Riviera; and Norbert Ziojen of Norbert Restaurant in Lausanne, Switzerland. After completing these internships, Striffeler landed a coveted position at Switzerland’s acclaimed Restaurant Du Cerf in Cossonay. Striffeler was born in Switzerland and now resides in San Rafael, CA with his wife. When he is not in the kitchen, he enjoys playing golf, hiking and fishing.
###
About Okura Nikko Hotel Management
Okura Nikko Hotel Management Co., Ltd., a subsidiary of Hotel Okura Co., Ltd, operates three hotel groups: Okura Hotels & Resorts (26 member hotels emphasizing fine luxury, gracious hospitality and international culture, Nikko Hotels International (a luxury hotel brand with 38 member hotels providing facilities and services to meet a wide variety of guests' needs in urban centers and popular resort destinations worldwide) and Hotel JAL City (11 member hotels). Service in the spirit of Japanese hospitality is a distinguishing feature of all Okura Nikko properties, both in Japan and overseas. Founded in October 2015 to consolidate and strengthen its hotel management business, Okura Nikko Hotel Management strives to remain the top Japan-based hotel operating company by developing an international portfolio of properties through hotel management contracts. Please visit www.okura-nikko.com for more information.