Michael Coan, chef

 

Michael Coan has developed his professional and personal style of cooking through many different experiences and influences over the last fifteen years.  Michael’s first influence came from walking around the family garden with his grandfather, picking lettuces and vegetables for big family lunches and helping cook.

 

Born and raised in Chicago, he received his formal culinary training at the Illinois Institute of Art.  Michael first worked at the Peninsula Hotel and then at the highly regarded Blackbird Restaurant under the tutelage of Chef Paul Kahan before deciding to move west to Santa Barbara where he was part of the acclaimed kitchen team that opened the Hungry Cat. 

 

Michael next relocated to San Francisco for an opportunity to broaden his skills first at Pizzeria Delfina and then A16, one of the Bay Area’s most popular and successful dining establishments.

 

The lure of the Santa Barbara lifestyle brought Michael to HBC as sous chef in early 2010. He assumed head chef responsibilities in the summer of 2011 and it is HBC’s good fortune to have its menu and kitchen under his guidance.   Michael’s passion for high quality craft beers is paired with his pursuit of ingredient driven food that has continued HBC’s reputation as one of the premier brew pubs on the California coast.