Chef Tanya Holland is Oakland’s answer to all the Michelin-starred magic across the bay in San Francisco. Her restaurant, Brown Sugar Kitchen, gets plenty of accolades for its unique and high-level takes on southern cuisine, especially the fried chicken.
Holland herself has an equally unique pedigree—first, graduating the University of Virginia with a degree in Russian Literature, then ultimately attending the La Varenne Ecole de Cuisine in Burgundy, France. She’s also worked as a wine importer, restaurant manager, food stylist, and line cook at New York’s Mesa Grill under Chef Bobby Flay. The author of two cookbooks, she appears on many television shows, including The Food Network’s Melting Pot series.