Koji Yokoyama
The Anchovy Bar | San Francisco
november 2022
Working in his parents’ restaurants since he was a kid, L.A. native Koji Yokoyama has been in the industry his whole life. After graduating college with a degree in fine arts, Yokoyama was uncertain about what to do next, but knew he loved the kitchen. He moved to France to absorb the cuisine and try his hand working in fine dining kitchens. He eventually moved to the Bay Area to attend the Culinary Institute of America at Greystone. While at school, he staged at Manresa and joined the team permanently after graduation, working his way through every station before becoming sous chef. Yokoyama built a strong cooking foundation there, learning to appreciate the quirks and challenges that come with working in Michelin-starred kitchens. Looking to develop his managerial and cooking skills further, he accepted a position at The Progress in 2018, working under Rising Stars alum Chef Stuart Brioza.
In 2021 Brioza’s latest concept, The Anchovy Bar, opened its doors, with Yokoyama as chef de cuisine. The wine and seafood bar focuses on the bountiful produce of the Bay Area. The relatively small kitchen has its challenges, so Yokoyama strives to work smarter, not harder, sourcing select products from talented artisans rather than making them in house. At The Anchovy Bar, Yokoyama gets the best of both worlds–enjoying the region’s local produce and seafood, while still utilizing high-quality, international artisanal products.
2022 StarChefs San Francisco-Oakland Rising Stars Award Winner
