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2016 Guest Chefs

Each year, several outstanding local chefs contribute their talents to Vintage Affaire with special food and wine pairings to be featured during the silent auction. All are on hand to talk about the hors d’oeuvres they serve and the wines that best compliment their creations. We are looking forward to sampling treats from our returning chefs and having others join us in 2016. Please stay tuned.

Executive Chef Xavier Salomon

Executive Chef Xavier Salomon

The Ritz-Carlton
One Miramontes Point Road, Half Moon Bay
(650) 712-7000
Ritz Carlton – Half Moon Bay

Fourth in his family to earn the title of Maître Cuisinier de France (French Master Chef), and a fifth generation Chef, Xavier Salomon’s passion for food began at his family’s restaurant in Savoie, France.

Chef Salomon graduated from Thonon les Bains Culinary Academy. His European tenure includes training under Jo Rostang at his Michelin Three-Star restaurant La Bonne Auberge in Antibes and at Le Bateau Ivre in Courchevel. In 1991 he joined The Ritz-Carlton Hotel Company as the Executive Chef at The Ritz-Carlton, Aspen and in 1996, moved to Atlanta at The Ritz-Carlton, Buckhead.

Since joining The Ritz-Carlton, Half Moon Bay in July 2001, Chef Salomon has overseen all dining experiences throughout the resort including its signature restaurant Navio. His passion for utilizing Northern California’s rich bounty of local harvests has resulted in a national recognition for The Ritz-Carlton, Half Moon Bay and its accomplished culinary team.

Chef Salomon is a recognized ambassador for the Ritz-Carlton Culinary division. He has participated in over 20 new Ritz Carlton openings and provided his expertise through out the world. In 2011 he was awarded the Chef of the Year Award for Culinary Excellence for The Ritz-Carlton Hotel Company worldwide.

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Chef Anton Vokel

Chef Anton Vokel

Palace Café Catering
139 South Murphy Avenue, Sunnyvale
(408) 774-6111
Palace Café Catering – Sunnyvale

Being a San Francisco Bay Area native, and raised in Lake Tahoe, Chef Anton was bit by the culinary bug early on, working in an apprentice position as Chef de Partie, on Lake Tahoe’s North Shore, with legendary Chef Douglas Dale at WOLFDALES. A relationship and experience Chef Anton feels gave him the skills, appreciation, understanding, and eventually the opportunity needed to foster his career today.

After time spent in San Francisco at the California Culinary Academy and learning from some of the Bay Area’s most influential chefs, Vokel was quickly recruited by Graham Rock of Chambers Landing and Backstage Bistro as Chef, where Graham mentored Chef Anton in the culture and history behind food.

Since then, Chef Anton has expanded his career working in different aspects of the food industry; leading kitchens and consulting with new restaurant and catering company owners.

Now settled in, where both his love of food and customer satisfaction meet, Chef Anton is the Culinary Director working with proprietor and Palace Café Catering founder and owner Donna Eaton-Busse. They together have assembled an impressive team and continually treat their clients to fresh, consistent, quality driven ideas and culinary adventures.

As a chef, Vokel strives to make the experience of eating a memorable one, whether in a daily corporate setting, intimate dining occasion, or large-scale event celebration, his appreciation for great flavors and his desire to put the client first, resonates with each occasion.

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Executive Chef Peter Rudolph

Executive Chef Peter Rudolph

Madera
2825 Sand Hill Road, Menlo Park
(650) 561-1540
Madera – Menlo Park

Peter Rudolph is the Executive Chef of Madera, the signature restaurant at Rosewood Sand Hill in Menlo Park, Rosewood Hotels and Resorts’ newest addition to its collection of distinctive properties. Chef Rudolph comes to Madera following two years as Executive Chef at famed Campton Place in San Francisco, where he was named one of StarChef.com’s Rising Star Chefs in San Francisco.

Chef Rudolph became interested in cooking while growing up in Martinez, an East Bay town near San Francisco, where he was surrounded by fresh produce that grew in his grandparents’ garden. Spending time in his grandmother’s kitchen eventually led him to the California Culinary Academy in San Francisco, where he graduated in 1995. Shortly thereafter, he began his culinary career as a pastry chef at San Francisco’s Brasserie Savoy.

Chef Rudolph refocused on savory cooking by making his way into the kitchens of fine hotels, spending 10 years with The Ritz-Carlton Hotel Company. His career with the luxury hotel brand began at the award-winning Dining Room at The Ritz-Carlton, Buckhead in suburban Atlanta. He eventually returned to the West Coast as Sous Chef at Jer-Ne in The Ritz-Carlton, Marina del Rey, and as Chef de Cuisine for Navio at The Ritz-Carlton, Half Moon Bay.

At Madera, Chef Rudolph says he is coming back to cooking the cuisine he is most comfortable with – refined yet approachable food that honors the many culinary traditions of the Western United States. The well-crafted, market-driven cuisine with bold flavors will be centered on a wood-fire grill. Chef Rudolph will highlight his menu with sustainably harvested and produced seafood and meats that are paired with the bountiful harvest of the surrounding farming communities.

Chef Rudolph lives in San Francisco with his wife, Kristie and son, Logan. In his free time, he is an avid cyclist.

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Executive Chef Guillaume Bienaimé

Executive Chef/Owner Guillaume Bienaimé

Zola
565 Bryant St, Palo Alto
(650) 521-0651
Zola – Palo Alto

Growing up in both France and the US, Chef Owner Guillaume Bienaime was exposed from a young age to the conviviality brought on by good food and wine. He first began his journey as an intern at Marché during his culinary studies at Johnson & Wales University. Upon graduating, he was hired on as a sous chef at the popular Menlo Park restaurant. It is there that he developed his cooking repertoire, steadily moving up the ranks to executive chef. After seven years, he moved on to open Portola Kitchen, developing the concept and menu from scratch. It was shortly after leaving Portola Kitchen that he discovered the space that would eventually become Zola. Small, intimate and located in the heart of downtown Palo Alto, he couldn’t think of a better spot for a neighborhood gathering place that could hearken to his upbringing and training, while simultaneously filling a void. He opened Zola in fall of 2014.

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Chef Craig Stoll

Chef/Owner Craig Stoll

Pizzeria Delfina
651 Emerson St, Palo Alto
(650) 353-2208
Pizzeria Delfina – Palo Alto

James Beard Award Winner and critically acclaimed chef, Craig Stoll, might be a New York native and a San Franciscan at heart, but it’s his love and respect for soulful Italian cooking that have come to define him. After graduating from the Culinary Institute of America and working through some of San Francisco’s finest restaurants, Craig was awarded a scholarship to attend the ICIF cooking school in Torino, Italy. There it was an externship at Tuscany’s one-Michelin-star restaurant Da Delfina that paved his vision. He returned to San Francisco and in 1998, along with his wife Annie Stoll, opened Delfina, a relatively casual 50-seat restaurant located in the still up-and-coming Mission District, serving rustic Italian food infused with San Francisco’s local and sustainable values.

Delfina quickly became a major dining destination, bringing people from all over to try Craig’s cooking including signature dishes like the Fresh Grilled Calamari, Insalata di Campo and Spaghetti and demanding the restaurant’s expansion to 85-seats. This ultimately garnered him a place as one of Food & Wine’s “Best New Chefs” in 2001 and Best Chef: Pacific from the James Beard Foundation in 2010. In 2005, the Stoll’s opened their first Pizzeria Delfina next door, following up with a second location in Pacific Heights in 2009 and two more down on the Peninsula in Burlingame and Palo Alto in 2014. And with the addition of Locanda, an upscale Roman Osteria & Bar complete with artisanal cocktails, Craig solidified his reputation as one of the country’s most dynamic and influential chefs.

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