Partner and Executive Chef, EPIC Steak
Parke Ulrich attributes his lifelong interest in cooking and food to his German heritage, large family, and mealtimes that were always social gatherings, inspirations that have brought him to the position of executive chef at both EPIC Steak and Waterbar in San Francisco. The Philadelphia native's passion for excellence and dedicated advocacy of sustainably-sourced meat and seafood along with fresh, local, organically-grown produce is the guiding force of EPIC Roasthouse's menu.
An English major and graduate of Ohio Wesleyan University, Ulrich's professional culinary career began in Aspen in 1989 at the Hotel Jerome, where he spent three years before leaving to attend the Culinary Institute of America 9CIA) in Hyde Park, New York. After graduating first in his class, Ulrich worked under the tutelage of Georges Perrier in the classic French kitchen of the five-star Le Bec Fin in Philadelphia, where the importance of quality ingredients and the unstinting pursuit of excellence became integral aspects of his culinary philosophy.
Ulrich was introduced to the Bay Area's focus on seasonal cooking and the bounty of fresh, local ingredients available in Northern California when he accepted a position at the Lark Creek Inn in Larkspur, California. Ulrich quickly rose through the ranks at Lark Creek Inn to the position of executive sous chef.
Previously, Ulrich was also a part of the opening team for the world-renowned San Francisco restaurant Farallon, collaborating with Chef/Owner Mark Franz. During Ulrich's ten-year tenure, which included seven years as the restaurant's executive chef, Farallon consistently appeared on the San Francisco Chronicle's Top 100 Restaurant list and Zagat Guide's Top Ten Most Popular Restaurants.
As the guiding force at EPIC Steak since October 2013 and Waterbar since its opening in 2008, Ulrich's goal is to serve simple, delicious food that is unified and clear in its taste and presentation, and to create an atmosphere in which food is celebrated as a daily ritual. Ulrich sees his role as chef encompassing the ongoing education of both staff and customers in the vital importance of sustainability, presenting a daily-changing menu of fresh, healthful, and environmentally friendly selections.
When he is not in the kitchen, he enjoys spending time with his family, a variety of outdoor activities, and all watersports, including sailing, surfing, diving, and fishing.