Chef Mark Passetti
I sat down with Chef de Cuisine Mark Passetti before dining at the Tonga Room at the Fairmont Hotel in San Francisco, here is our conversation.
Executive Chef James Bailey
Executive Chef James Bailey was born and raised in Richmond, Virginia. He received a Pro Chef degree at the esteemed Culinary Institute of America and quickly ascended to Executive Chef status for a number of prestigious venues, most recently at the Sheraton Delfina – a Kor Hotel Group property – where he developed a profound appreciation for the diverse food culture of the west coast. Prior to his work at the Delfina, he was Executive Chef for the Richmond Country Club in Richmond Virginia. He is currently the Executive Chef at Citron at the Viceroy in Palm Springs. I sat down with Chef Bailey to discuss his cooking philosphy and the new menu at Citron.
Chef Rod Wilker
Cafe Amuse owner/chef Rod Wilker is the third generation of his family to work in the restaurant business. He worked under many prestigious chefs, including Bradley Ogden, prior to opening up Cafe Amuse in Palm Springs. Wilker is a graduate of the Culinary Academy in New York.
Chef Loren Lawe
Pastry Chef John Quinn
I spoke with Langham Huntington Hotel and Spa Chef Loren Lawe and Pastry Chef John Quinn about the new menu they created for the Terrace restaurant at the Langham. The menu features California-bistro style upscale comfort food.
Interview with Chef Loren Lawe and Pastry Chef John Quinn [ 8:17 ] Play Now | Play in Popup | Download