Erica Holland-Toll

Executive Chef, Stanford Flavor Lab, Stanford University; Chair, MCURC Executive Chef Committee; Stanford, CA

Erica Holland-Toll is a San Francisco Bay Area chef for over 20 years, who is tightly connected to the food scene and farming community. After many years in the restaurant industry learning both front and back of the house, she joined Stanford Residential & Dining Enterprises (R&DE) in September 2015. In 2016, she became the chair of the Executive Chefs Committee for the Menus of Change University Research Collaborative (MCURC), an initiative consisting of 225 members representing 63 institutions, co-founded by Stanford and The Culinary Institute of America to advance principles of healthy, sustainable menus in college and university dining and academic research agendas. Under her chairmanship, the MCURC Chefs Committee recently developed a collection of plant-forward recipes that promote incorporation of globally-inspired cuisines. In 2017, she also became executive chef of Stanford Flavor Lab, R&DE Stanford Dining's new space where students and staff can expand their knowledge and enhance their food, beverage, and culinary literacy. There, she develops forward-thinking eating experiences, and new and exciting menus which support R&DE Stanford Dining's ethos and values. (Stanford, CA)