ASTER is a Michelin star 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 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.
Sarah started her culinary career in baking and pastry over 12 years ago, but got a taste of the wine world while living and working as pastry chef for a privately owned Chateau in Southwest France. Her experience with Europe’s rich wine and food culture inspired Sarah to intensify her beverage studies upon returning to the United States. She pursued her interest in wine, becoming a certified sommelier and working in a variety of roles in both the wine and restaurant worlds. Sarah lived her dream by working in New York City. She began as a member of the wine team at the luxury hotel, The Mandarin Oriental New York. Later, she made her mark as beverage manager of Aquavit. It was at Aquavit that she was part of the management team earning the restaurant its first 2 Michelin stars. Sarah was also mentioned by name in Pete Wells’ three-star New York Times review of Aquavit. She has recently moved to San Francisco to continue her hospitality career, and brings her passion for food, wine and service to Aster.