Meet The Chef

Get in the kitchen with our executive chef.

Meet Erick Sison, Executive Chef at Blue Mermaid, and learn how to make his signature Crab and Corn Chowder.

Erick Sison, Executive Chef

Executive Chef Erick Sison guides all of the culinary activity for the restaurant and the hotel, incorporating seasonal, select, and sustainable ingredients into his menus.

Growing up in the Philippines, Sison earned a Bachelor of Science in Hotel & Restaurant Management with a major in Culinary Arts from De La Salle College of Saint Benilde in Manila. Upon completing a culinary training program with Mandarin Oriental, he built his professional career in the United States. He held numerous positions, including managing multiple kitchen operations in prestigious hotels and resorts such as the Wynn Las Vegas, Sheraton Grand Phoenix, and the Phoenician in Scottsdale, Arizona. Sison moved back to Asia in 2012 and traveled the continent for several years, gaining exposure to its culture and cuisine – including at the Hyatt City of Dreams in Manila as Chef de Cuisine during the pre-opening phase of the property, and later as Executive Sous Chef. In 2017 Sison returned to the United States to take over the role of Chef de Cuisine at the famed Tonga Room in the Fairmont San Francisco before joining the Argonaut Hotel in 2019 to lead its culinary team.

 

I love to work with the ingredients that each season brings. Simplicity is the key in elevating every dish, allowing the main component to be the star. Flavors need not be complicated and should retain their purity.

It has been a true privilege to work with remarkable leaders throughout the industry and across two continents. Each one of them has made a great impact on my culinary journey. In every place that I have visited, I learned different aspects of the kitchen operation – from banquets to restaurant to commissary operations. Every experience helped mold me into the Chef that I am today.

It is my principle as a Chef to consider each ingredient as something unique. Every single one has a purpose in a certain dish. The important thing is to know how to use each ingredient in the best manner and to combine them to create a balance of flavors in each dish.

As a Chef, we can cook a lot of nice dishes for our guests and patrons, but rarely do we cook for our families. Cooking for them will always be special.

There is an abundance of cookbooks presenting a wide range of cuisines, providing guidance and inspiration. My recommendation for professional and aspiring Chefs would be Becoming a Chef by Andrew Dornenburg.

Clam Chowder at Blue Mermaid Restaurant
Pasta dinner from Pescatore.

Happy Hour

Join us for happy hour from 3:30pm – 5:30pm on Monday – Thursday at Blue Mermaid.

Happy Hour

Join us for happy hour from 3:30pm – 5:30pm on Monday – Thursday at Blue Mermaid.

Awards & Press

We are honored to have been recognized by industry groups, publications and our guests for excellence in dining.

SF’s 5 Favorite Restaurants

– San Francisco Business Times

#1 Value for Your Money Restaurant in SF

– San Francisco Business Times

Diners’ Choice Awards – 2019

– OpenTable

Certificate of Excellence – 2019

– TripAdvisor