Aster is a neighborhood restaurant serving up creative Californian cuisine in a lively, casual setting. Our menu consists of familiar favorites, elevated through carefully sourced and house-made ingredients and the impeccable technique of chef Brett Cooper and his team. We are pouring our hearts into sourcing the finest, responsibly raised and harvested ingredients available and the local farmers, ranchers and purveyors that we work with are helping us take the menu beyond the expected through their distinctive products. BRETT COOPER, CHEF/OWNER Brett began his culinary career at 17 as a prep cook in Colorado. After working in kitchens throughout Western Colorado and Aspen, he arrived in San Francisco for culinary school and spent two years at Rubicon with chef Stuart Brioza (now chef and owner of State Bird Provisions), working up to sous chef. From there, he found his first opportunity to work with chef Daniel Patterson as sous chef at Coi. After three years at Coi, Brett became chef de cuisine at Saison and helped develop their live fire cooking program. In 2011, Brett moved to a yet unknown Outerlands and undertook the new challenge of adapting his fine-dining techniques to a casual setting. By incorporating a deep appreciation for authentic products with classic and modern cooking techniques and fresh perspective, Brett transformed an out-of-the-way cafe into a dining destination. MEGHAN CLARK, SOUS CHEF Meghan hails from San Francisco where she grew up in the kitchens of her chef father. At 19, she began working at Craig Stoll’s Delfina before moving on to work at Mourad Lahlou’s Aziza, where she worked closely with her mentor Louis Maldonado. Meghan next moved on with Maldonado to re-launch Healdsburg’s Spoonbar. SEAN EHLAND, PASTRY CHEF Born and raised in Pittsburgh, Sean trained at the Pennsylvania Culinary Institute. He started cooking with the Big Burrito Restaurant Group in 2005, rising to sous chef positions at two of the group’s premier restaurants (Soba and Casbah) and eventually to the executive chef position at Kaya, where he earned a James Beard Rising Star nomination in 2010. In 2011, Ehland moved on to Copenhagen for stints at Noma and Dragsholm Slot. He next headed to Charleston, where he discovered his passion for pastry and baking bread, working as Executive Pastry chef under Sean Brock at McCrady’s. CHANDRE GEIS, GENERAL MANAGER Chandre is a Central Texas native who has more than twenty years experience in the hospitality industry. During her seventeen years in Austin, TX, she held successful upper management positions with several locally-owned, nationally recognized restaurant groups. In 2007, Chandre joined Uchi Austin as the Assistant General Manager and moved into the GM role upon the opening of the group’s expansion project, Uchiko. There, she spent four years working with James Beard Award winners Tyson Cole and Paul Qui, establishing a strong reputation for maintaining industry-leading food & beverage quality and personalized service. Chandre took over as General Manager of La Condesa Austin in 2011, working with chefs Rene Ortiz and Laura Sawicki for almost three years. In the spring of 2015, she made the move to the Bay Area to join Brett Cooper and the Aster team. KATIE NIELSEN, ASSISTANT GENERAL MANAGER Katie was born and raised in New Hampshire and was introduced to the hospitality industry from a young age, working various jobs alongside her Dad at the resort he manages in Vermont. Katie moved to Boston, Massachusetts, in 2011 where she began working for James Beard Award-winning chef Tony Maws at his restaurant Craigie on Main. It was at Craigie, witnessing the level of intensity and passion from her co-workers, where her excitement for the front-of-house grew. In 2013, Katie relocated to San Francisco and began working at Bar Tartine. While working for chefs Nick Balla and Cortney Burns, Katie learned about the unique resources California has to offer and the importance of the chef / farmer relationship. In March 2015, inspired by Brett Cooper’s vision, Katie joined the Aster team.
In Hyper Service, we smash a night in the kitchen into a minute for a quick look behind the line at the chef and the dishes at notable restaurants. This episode: we document chef Brett Cooper's pop-up version of his forthcoming SF restaurant Aster.
1001 Guerrero Street
Noe Valley, San Francisco, California 94110
Cross Street: 22nd Street
Street parking available after 6:00pm.
Garage at 21st & Valencia.
BART to 16th street or 24th street
J Muni to 22nd street
#24 bus to 22nd street
- Executive Chef:
- Brett Cooper
- Beer, Farm to Table, Non-Smoking Restaurant, Personal wines welcome, Personal wines welcome (corkage fee applies), Wine
- Dining Style:
- Casual Elegant
- Californian, Contemporary American, Organic
- Dress Code:
- Casual Dress
- Price Range:
- $50 and over
- Payment Options
- AMEX, Discover, MasterCard, Visa