Growing up as he did in a family of chefs, food retailers, and cooks, it was natural for Anderson to pursue a professional career in cooking by attending the prestigious Culinary Institute of America in Hyde Park, New York. After graduation, he focused on the newly emerging American cuisine, working at Campton Place Hotel, The Mansion on Turtle Creek, Postrio, and The Cypress Club. In his role as corporate executive chef for Gordon Biersch Brewing Co., Anderson developed several signature items and opened many new properties. As owner of the widely recognized Black Crow Grill and Taproom and The Rawbar Restaurant and Sushi, in Chico, California, he garnered further accolades. He also took an active role in the food community there, teaching and training students, interns, and novice home cooks.
In his current role as Executive Chef for Safeway, Anderson educates consumers about the company’s Ingredients for Life campaign, as well as how best to use its Private Label items. He is always eager to share his extensive culinary knowledge in order to help consumers create better home-cooked meals and is proud to showcase products at special events, such as this one.