Erica Holland-Toll

Erica Holland-Toll

Erica Holland-Toll joined Stanford Residential & Dining Enterprises (R&DE) in September 2015 as the executive chef of Schwab Executive Dining where she led the culinary team at the executive dining program rated #1 in the world for over eight years by the Financial Times. In 2016, she took over as executive chef at Arrillaga Family Dining Commons, and became the chair of the Menus of Change University Research Collaborative Chefs Committee. Under her chairmanship, the MCURC Chefs Committee developed the “Globally Inspired, Plant-Forward Recipes and Inspirations for Campus Menus and Dining,” a collection of plant-forward recipes that promote globally inspired cuisines, and support the education and research initiatives of the collaborative by bringing the culinary expertise and ensuring deliciousness is always at the center of MCURC initiatives. In 2017, she also became executive chef of Stanford Flavor Lab, R&DE Stanford Dining's new space where students and staff can be educated, expand their knowledge and enhance their food, beverage, and culinary literacy. Growing up in the small Northern California town of Arnold, Erica enjoyed the benefits of a mother who grew her own vegetables, made candies, cookies, preserves, and baked bread. Erica attended the University of Nevada, Las Vegas as a psychology major, but soon realized she spent all of her time cooking instead of studying. Erica has worked with such acclaimed chefs as Jan Birnbaum, Traci De Jardin, Laurent Gras, and Paul Arenstam, and served in a variety of culinary and operational roles throughout top restaurants in the San Francisco Bay Area, always focusing in seasonality and locality. When not working, Holland-Toll enjoys camping, hiking, mountain biking and making homemade jams and preserves. She lives in San Francisco with her husband and their son. (Stanford, CA)