Rooted in California, Inspired by Innovation
At Grange Restaurant & Bar, Executive Chef Erik Dandee brings a fresh perspective to Sacramento’s farm-to-fork legacy. With deep culinary roots and a passion for seasonal, locally sourced ingredients, Chef Erik blends classical technique with inventive flair, crafting dishes that honor California’s agricultural richness while pushing the boundaries of flavor and presentation.
Introducing
Chef Erik Dandee
A New Era in Grange’s Culinary Legacy
Grange is proud to welcome Executive Chef Erik Dandee, who brings over two decades of luxury hospitality and fine dining experience to the heart of downtown Sacramento.
Chef Erik’s journey spans iconic kitchens across the West Coast and Southwest, including leadership roles with Proper Hospitality, Craft House Restaurant Group, and Wolfgang Puck Bar + Kitchen. His culinary philosophy blends classical technique with modern sensibility, celebrating seasonal ingredients and the artisans who grow and craft them.
A graduate of Le Cordon Bleu in Scottsdale, AZ, Chef Erik has earned a reputation for creating authentic, memorable dining experiences that reflect the bounty of California. At Grange, he continues our tradition of excellence recognized by the prestigious MICHELIN Guide, while ushering in a new chapter of innovation and sustainability.
Whether you're joining us for a signature dish at Grange or a curated event at The Citizen Hotel, Chef Erik’s passion for flavor and hospitality shines through in every bite.