Chefs - Chefs


Welcome to the Nimble Chef App demo.   To learn all about Nimble Chef, its high-quality recipes and time-saving features, just tap the iPad image for a 4-minute video.  

   François Payard, François Payard Patisserie

Born in Nice on July 16, 1966, François Payard is a third generation French pastry chef. He cultivated his passion for the art of pastry as a child in his grandfather’s acclaimed shop on the Riviera, Au Nid des Friandises. François grew up surrounded by the delicious classic French pastry in the tradition carried on by his parents and grandparents for over fifty years. After honing his skills in classic pastry by his family’s side, François moved to Paris where he learned the artistry and refinement of transforming traditional desserts into exquisite plated presentations. Their taste, texture and originality opened new horizons in his career. François’s dedication and passion earned him positions in several of France’s finest kitchens. In 1988, Payard held his first position as Pastry Chef in Paris at La Tour d’Argent. The following year, he went on to become Pastry Chef in the kitchen of Alain Senderens at Lucas Carton. In these renowned restaurants, he met the challenge of creating dessert menus worthy of a three star Michelin rating. François’ desire to travel and discover new sights, smells, and flavors brought him to New York in 1990. Here, he was eager to experiment with new ideas, flavors, and techniques that he felt would be welcomed in the capital of cosmopolitan tastes. His first position in New York was as Pastry Chef at Le Bernardin, a New York Times four-star restaurant, where he found himself challenged to create a new dessert repertoire. François became popular for his beautifully presented creations, bursting with delicate flavors and taste. In 1993, François Payard joined Chef Daniel Boulud for the opening of Restaurant Daniel, another restaurant awarded four stars by the New York Times, where he delighted guests with his chocolate and seasonal fruit menus. In 1995, The James Beard Foundation named François “Pastry Chef of the Year” in recognition of his accent on flavor combined with a unique sense of pastry design. In August of 1997, François’ childhood dream of opening his own restaurant became a reality. At the Lexington Avenue bistro, François strived to innovate and perfect his work while contributing his ideas and passion to the field of pastry. The establishment closed its doors the first week of July 2009, due to the loss of its lease after having been considered one of Manhattan’s finest culinary destinations for 12 years. François was acknowledged in 1998 for his outstanding achievements by being awarded “Pastry Chef of the Year” by the Bon Appétit Food & Entertainment Awards and again in 2001 by the International Pastry Competition Committee-Beaver Creek. In July of 2004, The French Government honored François with the prestigious Ordre du Mérite Agricole, Medal of Honor by the French Government. And in 2005, he received Wine Spectator’s Award of Excellence for having one of the most outstanding wine lists of any restaurant on the globe as well as being selected in 2006 as a member of Relais Desserts International a professional association of the 85 Best Pastry Chefs in the World. François was also honored in 2010 with the Dom Pérignon Award Of Excellence, which recognizes outstanding leadership, character, and work ethic in the hospitality industry. Branches of Payard, the bistro, opened at Caesars Palace in Las Vegas, Japan and Korea. In November 2009, he opened the François Chocolate Bar. Described as “a chocolate jewelry shop,” the highly praised establishment offers an exquisite experience in tasting fine chocolates. In September 2010, François opened FPB, a casual bakery on West Houston Street in downtown New York City, where guests can enjoy a variety of sweet and savory selections in an inviting, casual setting. FPB is the first of several collaborative projects from François and restaurateur Marlon Abela of Marlon Abela Restaurant Corporation (MARC), whose portfolio also includes the A Voce restaurants in New York City , as well as other restaurants in the U.S. and London. A second location of FPB opened in Battery Park City in October 2012 and a third location opened in spring of 2012 at 3 Columbus Circle (58th Street). Finally, François opened his flagship store on New York's Upper East Side at 1293 3rd Avenue (at 74th street). It is a Patisserie, Bar and a Salón de Thé, bringing back some of the great delights from the original Payard. We welcome you to discover and delight in François’ favorite confections reminiscent of his grandfather’s days.


White Chocolate Cheesecake with Blueberries
Chocolate Financier
Chocolate Coconut Rochers
Chocolate Brioche with Chocolate Chips
Dark and White Chocolate Napoleon Duo
Charlie's Favorite Chocolate Cake
Chocolate Churros with Milk Chocolate Peanut Butter Sauce
Sweet Potato Chocolate Tart
Hazelnut Tart with Chocolate Chantilly
Chocolate Meringue Tart

   Benjamin Brown, The Lodge at Pebble Beach, Pebble Beach

Benjamin Brown Executive Chef The Lodge at Pebble Beach, Pebble Beach, CA Ben’s keen appreciation for fine food and wine can be directly traced to his Italian grandmother’s favorite family recipes. Ben, peeking over Grandma’s shoulder, began reproducing her luscious recipes at local gatherings at the tender age of 12. As a high school student in his native Lake Tahoe, Ben incorporated a job in a popular local Italian restaurant into his busy teenage schedule. It was then that Ben recognized that his commitment to food would be life long. Ben’s graduation from the California Culinary Academy in San Francisco resulted in his return to Lake Tahoe to accept the position of Sous Chef at Heavenly Valley’s Monument Peak Restaurant. Not long thereafter a friend whispered of opportunities on the Monterey Peninsula. Ben packed. Ben moved. The Marriott Corporation positioned Ben in Ferrantes Italian Restaurant allowing Ben to expand his culinary expertise until an interesting challenge called to Ben from Vail, Colorado. Ben was asked to reopen the acclaimed Colorado favorite, the Fulton Iron Works. This opportunity involved working from the ground up with permits, architects, designers, decorators and health inspectors. The recreation of this institution in the culinary world was an enormous success. Ben was eager for his next challenge. The Pebble Beach Company hired Ben as Pastry Cook in 1994. Poised to excel in a world class resort, Ben began his climb, which resulted in his being offered the position of Sous Chef in Club XIX. Ben proudly counts Huber Keller, Lisa Magadini and Bertrand Bouquin among his mentors. In 2002, in recognition of Ben’s accomplishments, the Pebble Beach Company offered Ben the position of Chef de Cuisine at the exclusive, members-only Beach and Tennis Club. In 2007 Ben was promoted to Executive Chef at the Beach and Tennis Club. In 2008 Ben was offered the exalted position of Executive Chef at The Lodge at Pebble Beach. In Ben’s words, he brings all of his experience together to keep the style and theory of his cuisine clean and true, balanced equally in contrast and texture, thus creating his own special brand of magic in the kitchen.


Roasted Shishito Peppers
Oven Fired Oysters with White Wine and Garlic
Oak Grilled Rib Eye with Porcini Mushroom Sauce and Arugula
Porcini Mushroom Sauce
Summer Heirloom Tomato Gazpacho
No-Bake Pumpkin Cheesecake
Cinnamon Almond Granola
Ben's Very Flaky Pie Dough
Tomato Pesto Goat Cheese Tart
Apricot and Dried Cranberry Clafoutis

   Kerry Heffernan, Top Chef Masters Contestant and Restauranteur

Born in Pennsylvania and raised in Connecticut, Kerry Heffernan began working in restaurants at age 15. Following high school, Kerry bicycled through Europe, eventually setting up camp in the South of France baking croissants. He returned home to attend the Culinary Institute of America, graduating second in his class. After spending another year cooking and traveling throughout Europe, Kerry came back to New York City, honing his skills at such highly regarded restaurants as Montrachet, Le Régence, Restaurant Bouley and Mondrian with Tom Colicchio before landing his first job as Chef de Cuisine at One Fifth Avenue. Kerry later became the Executive Chef of the Westbury Hotel's famed Polo Restaurant, training ground of such extraordinary talents as Thomas Keller and Daniel Boulud. Soon afterward Kerry opened Union Square Hospitality Group's Eleven Madison Park as Executive Chef and eventually became partner. Under his leadership, the restaurant received numerous accolades, including a tie with Per Se on Zagat Survey's "Top 20 Most Popular Restaurants in New York," The James Beard Foundation's Award for Outstanding Service in America, and Esquire Magazine's "Best New Restaurant." During his five-year tenure as Executive Chef of New York City's South Gate, Kerry also created and continues to work as a consultant to "15 CPW," a private restaurant at Manhattan's toniest address. Kerry remains active outside the kitchen in philanthropy, serving on the City Harvest Food Council and cooking for Share Our Strength, Project by Project, and both the Central Park and Madison Square Park Conservancies and as an advisor to several nonprofit agencies charged with seafood sustainability and conservation. In 2012, Kerry was honored as the commencement speaker at the Culinary Institute of America. An avid outdoorsman and seafood expert, Kerry has won several charity fishing tournaments, including the "Manhattan Cup" and the "Montauk Redbone." In addition to appearing as a guest judge on Top Chef All-Stars, Kerry has appeared on The Today Show, Good Morning America, Martha Stewart, CBS and CNN's American Morning. Kerry is currently working on a cookbook about foraging, fishing and cooking on the East End of Long Island.


Pea Flan in Fines Herb Broth with Morels
Arctic Char with Fava Purée and Butter Poached Radishes in a Smoke Broth
Caramelized Scallops, Kielbasa Rounds, and Scallions on Fingerling Potatoes in Garlic Chive Sauce
Crêpes with Apple Butter, Honey Thyme, and Crème Fraîche
Asparagus with Cardamom Vinaigrette and Bresaola
Chocolate Pots de Cremé with Whipped Cream and Poached Kumquats
Sag Harbor Clam Chowder
Black Sea Bass with Leeks, Black Beans, and Chili Paste
Pappardelle with Yellow Tomatoes, Chanterelles, and Dill

   Kenneth J. Gilbert, Top Chef Contestant and Restauranteur

With over 20 years of professional experience Chef Kenny Gilbert has run many areas of Food & Beverage Divisions at the AAA Five Diamond, Mobile Five Star level. His first passion of fine dining is complemented by his experience which spans across the entire spectrum of the culinary industry. From banquets to pastries, club and restaurant design to bar and lounge concepts, Kenny’s innovative and creative approach to the restaurant and hospitality industries is unmatched. He has served as Executive Chef at several notable locations including, but not limited to, The Grill at The Ritz Carlton Amelia Island, The Lodge at Sea Island and The Ritz Carlton Golf Club and Spa. He also served as Executive Chef for Capella Hotels and Resorts and The Inn at Lost Creek in Telluride, Colorado where he was part of the team that opened a new luxury boutique hotel, Capella, under West Paces Hotel Group. He was responsible for two hotels with five outlets. Impressively, he received AAA Four Diamond Recognition for Onyx Restaurant and Hotel within five months of opening. He recently achieved national recognition among the public as one of the favorite contestants on the most recent season of Bravo TV’s Top Chef and has made numerous other appearances including the Today Show, Fox30 Jax.


Caramelized Diver Scallops on Creamed Chanterelle Mushrooms with Tomato Caper Relish
Creamed Chanterelle Mushrooms
Tomato Caper Relish
Ahi Tuna Poke
Guava Ponzu
Guava Aioli
Bison Cowboy Chop with Cajun Spice Rub
Mashed Sweet Potatoes with Pecans
Marsh Harbor Guacamole
Chimichurri Marinated Skirt Steak
Citrus Poached King Salmon
Pickled Cucumber Fennel Salad
Ruby Red Grapefruit Sauce
Alaskan King Crab Cakes
Red Pepper Gazpacho Sauce
Mushroom Potato Soup
Portobello Mushroom Gratin with Cambozola Cheese, Aged Balsamic Vinegar and Heart of Romaine
Pan Seared Mahi Mahi with Citrus Butter Sauce
Sweet Corn Grits
Remoulade Sauce
Pan Fried Green Tomatoes
Pickled Mushroom Salad with Goat Cheese and Arugula
Alaskan Halibut Tartare
Chile Verde with Spanish Chorizo
Jerk Roasted Chicken with Chipotle Pumpkin Polenta
Jerk Spice Marinade
Grilled Cactus
Chipotle Egg Salad
Ciabatta Crostini

   Charlie Ayers, Calafia, Palo Alto

Charlie Ayers Executive Chef/Owner Calafia, Palo Alto, CA Chef Charlie Ayers is the executive chef and owner of Calafia Café and Market A Go Go in the heart of Silicon Valley, downtown Palo Alto, California. Hailing from Chicago, Illinois, Chef Ayers has worked in the restaurant industry all his life and even catered backstage for the Grateful Dead where he fed the band and crew in exchange for admission to shows. Chef Ayers is most widely known for his time at the helm of Google’s groundbreaking and highly publicized food service program where he served as the founding executive chef for six years from 1999 - 2005. At Google, Chef Ayers developed his notion of "fine food for the fast crowd" that he has also applied to his concept for Calafia, with a commitment to provide the greater public with healthful, sustainable cuisine made by local artisans, in a fast and affordable format. Chef Ayers released his first cookbook, Food 2.0, in 2008 which further reinforces his culinary philosophy with a collection of health-conscious, recipes, many of which are offered at Calafia. Although his years at Google have passed, Chef Ayers continues to consult "innovative corporate well-being" for restructuring corporate food programs at various Bay Area technology companies such as Facebook, LinkedIn, and Dropbox, as well as at music venues such as Shoreline Amphitheater. In addition to nourishing many innovators of Silicon Valley and the high-tech world, Chef Ayers has notably cooked for luminaries such as Bill Clinton, Al Gore, Steve Jobs, Madeleine Albright, Colin Powell, Bill Gates, Robin Williams, Bono, Coldplay and Gwyneth Paltrow. In his spare time, Chef Ayers sits on several advisory boards for nonprofit organization ChefsForHumanity.Org, environmental advocacy group ROCKtheEARTH.Org and the French Culinary Institute. He resides in South San Francisco near Stanford University where he enjoys relaxing and cooking for friends and family, gardening, seeing live music, and spending time with his wife, Kimberly, their son, Chance and dog Elliot.


Creamed Kale
Calafia Herbed Quinoa Pilaf
Calafia Lacquered Short Ribs
Horseradish Mashed Potatoes
Flourless Chocolate Cake
Pan Roasted Brussels Sprouts and Cremini Mushrooms
Super Salad and Lemon Vinaigrette
Duck Dumplings

   Pascal Olhats, Brasserie Pascal, Newport Beach

Pascal Olhats Chef & Owner Brasserie Pascal, Newport Beach, CA Renowned chef Pascal Ohlats is highly respected in culinary circles, and legendary in his adopted home of Orange County, California, for his popular collection of upscale restaurants featuring his classic, authentic French approach to fresh cuisine. Chef owner of Pascal Restaurant, Épicerie Pascal, and Café Jardin in Newport Beach since 1988, Chef Pascal is also chef and owner of Brasserie Pascal, Pascal at Hutton Centre, and Pascal's Tea Garden Creperie. Trained in Brussels following an apprenticeship in his hometown of Rouen, in the Normandy region of France, Chef Pascal worked in the dining from of iconic master chef Paul Bocuse in Lyon. He spent three years in St. Tropez at Club 55, and in 1984 Chef Pascal moved to California working as the chef at Hotel Le Meridien in Newport Beach and later at the local landmark restaurant Chanteclair. Chef Pascal has earned numerous awards including Chef of the Year in 1991, the Wine Spectator Award of Excellence, and the 2006 Restaurant Hall of Fame National Award. Pascal was the President of the French Chef's Association and Tradition by Pascal has been rated the number one restaurant in Orange County for over ten years by the Zagat Guide; 16/20 Gault Millau; 10/10 by Elmer Dills; and was featured on The Oprah Winfrey Show for Chef Pascal’s "Diet a la French".


Scampi Magali
Chilled Poached Oysters with Chardonnay Cream and Caviar Sauce on Wilted Spinach
Chicken Breast à la Provençal
Rack of Lamb with Basil Butter Sauce
Sea Bass au Thyme with Fruits de Mer
Beet Salad with Roasted Hazelnuts and Goat Cheese
Fruit Soup with Orange Sorbet
French Onion Soup
Roasted Duck Breast on Pan Fried Belgian Endive with Caramelized Pear and Ginger
New York Steak Au Poivre
Grilled Salmon Au Cabernet
Escargots en Croute
Mussels with Leek Marinière
Salade Lyonnaise (Frisee with Poached Egg, Lardon, and Crouton)

   Nick Shipp, Upper West, Santa Monica

Nick Shipp Executive Chef Upper West Restaurant, Santa Monica, CA Making it as a chef in a city rich in diverse cuisine as this one is not easy. But 33-year-old Nicholas Shipp is quietly earning his keep. With a wealth of culinary experience Shipp has brought an enticing, well-blended mix of tastes, aromas and flavors to Santa Monica restaurant “Upper West,” where he serves as Executive Chef. Shipp’s menu offers any discriminating palate with innovative twists on contemporary American cuisine. Hailing from Forth Worth, Texas, the “Funkytown” native began his cooking career at the early age of 15, working part-time for several high-end restaurants in the greater Fort Worth/Dallas metropolis, all while playing drums in a local rock band. As his skills developed and his passion for fine cuisine grew, Shipp found himself devoting more time to the kitchen, forgoing a potential career in music for a formal education at the Culinary Institute of Dallas. Shipp eventually ventured out to Los Angeles to broaden his cooking endeavors where he soon became immersed in L.A.’s famed Wolfgang Puck franchise. For 2 years, he strengthened his cooking chops working the governor’s ball, award shows and private celebrity parties and weddings just to name a few. And the hard work paid off. After his departure from the Puck franchise he became the Executive Chef of Pete’s Café in Downtown where he developed his palate for modern American/Global cuisine. Now, he’s brought his emerging reputation to the kitchen at “Upper West.” Nicholas Shipp’s passion for food has granted him the task of assembling an expert staff that shares his vision and taste and has allowed him to create an ever changing superb menu that will exceed every customer’s expectation.


Beer Cheese Soup
Jalapeño Cheddar Grits
Braised Short Ribs with Jalapeño Cheddar Grits and Pan Sauce
Chicken Tawook with Tomato Red Pepper Relish
Creamy Chocolate Tart with Gingersnap Crust and Peanut Butter Whipped Cream
Chorizo Creamed Corn with Queso Fresco
Chorizo and Fennel-Apple Hash Empanadas with Sharp Cheddar Fonduta
Eggplant Caponata with Feta and Gin-Marinated Raisins
Grilled Jumbo Prawns with Prosciutto, Arugula, Goat Cheese, and Grilled Peaches
Scallop Cocktail with Peach Basil Salsa
Sesame Seared Ahi Tuna with Mint Chili Sauce and Israeli Couscous

   Ken Frank, La Toque, Napa

Ken Frank Chef-Proprietor Le Toque, Rutherford, CA Ken Frank, the chef-proprietor of La Toque restaurant in the Napa Valley town of Rutherford, has spent more than two- thirds of his life in the kitchen. At 21, he was a celebrity chef in Los Angeles, the demanding and perfectionist enfant terrible of nouvelle cuisine. By the age of 24, he owned his own restaurant, the original La Toque on Sunset Boulevard, which he ran for 15 years. Then, after more than two decades of critical acclaim and 100-hour weeks in the heady but fickle spotlight of LA, he relocated to Napa in 1998 and opened the new La Toque in a space leased from the Rancho Caymus Inn. The menu is a five-course prix fixe offering. Selections have included New England spotted skate wing with Zante currants, seared artisan foie gras with fresh corn polenta and chanterelles, oxtail ragout with Reggiano flan, and wild Atlantic striped bass with lobster Cabernet sauce. Controlling the size of the offering and changing it weekly allows the chef to pursue his passion for innovation. There are Mediterranean influences in some dishes and Japanese in others, born of his own love for sushi. Each year, in season, the chef also offers his renowned Truffle Menus. They begin in November with the white truffles from Alba, then shift to black truffles in January as they appear on the scene. One way of looking at Ken Frank’s move to Rutherford is that he was fleeing the nonstop pressures of the Los Angeles restaurant scene. But he wasn’t running away from anything. Rather, he was moving toward what, for him, had always mattered most—the food. It was the move of a man mature and confident in his talent, one who is clear about the environment required to let that talent shine. And if that means that people have to plan a little more and travel a little farther to enjoy one of his meals, that’s fine with him. Ken Frank knows that sometimes you have to go the distance to find just what you want.


Chocolate Soufflé
Fiscalini Pearl Tapioca
Lobster Fumet
Lobster Spinach Soup
Asparagus Gribiche with Gouda Crisps
Beef Short Ribs Braised in Napa Valley Red Wine on Fiscalini Pearl Tapioca
Strawberry Crêpes de Madame Vaulot
Swordfish with Tapenade Sauce
Tart Tatin

   Thomas Curran

Thomas Curran Chef A graduate of Paris’s famed Le Cordon Bleu and an honors graduate of the Scottsdale Culinary Institute, Tom is a professionally trained chef with broad experience in the culinary arts and a passion and talent for teaching. He has worked in some of the best Orange County kitchens including those at Aubergine, Lucca, Diva, Bistro 201, Five Feet and Cucina. He has served as Executive Chef and Executive Pastry Chef for Neiman Marcus. He was the designer, owner and Executive Chef of Dish Cooking School and Café and served as Food and Beverage Director for Champagne French Bakery and Café. Tom was part of the corporate management team for Pinkberry where he traveled all over the US working with licensee partners. Tom was a guest instructor for four culinary tours with Cuisine en Provence at the acclaimed La Petit Auberge in Tourtour, France. He also teaches the professional baking program at Laguna Culinary Arts. Currently, Tom wears many professional hats. He is the Senior Manager of Menu Development for California Pizza Kitchen and he owns a small, boutique catering company creating dinner and cocktail parties in Orange County for clientele with a discerning palate. Tom has helped providing great insights and suggestions in the development and launch of the Nimble Chef application


Pepper Crusted Prime Rib
Oven Flashed Lemon Asparagus
Horseradish Smashed Potatoes
Traditional Popovers
Bread Pudding with Rum Sauce
Osso Buco with Gremolata
Moscato Caramelized Pears with Zabaglione
Celeriac and Parsnip Purée with Potato Sage Wafers
Seafood Brochette with Bacon Vegetable Salad
Grilled Moroccan Glazed Salmon and Couscous
Yellowtail Snapper with Black Olive Paste and Tomato Balsamic Sauce

   Perry Hoffman,  étoile, Yountville

Perry Hoffman Executive Chef étoile restaurant at Domaine Chandon, Yountville, CA A Napa Valley native, Perry Hoffman literally grew up in fine-dining and wine country kitchens, as his grandparents, Sally and Don Schmitt, were the original owners of The French Laundry in Yountville. Helping his grandmother in the kitchen sparked his interest in cooking. This burned the lore and the love of running restaurants into him at a very young age. His first formal restaurant job was as a pantry chef in his neighborhood restaurant at age 15. Three years later, he moved to Anderson Valley to work as a sous chef in Boonville Hotel, where he learned to cook seasonally and source produce from the restaurant’s vegetable garden. Hoffman then became the sous chef in Santé Restaurant at Fairmont Sonoma Mission Inn, where he remained until he was invited by Chef Robert Curry to work at Auberge du Soleil in Rutherford in 2005. During his two years at Auberge, Hoffman helped the restaurant achieve its first Michelin star rating. After joining the culinary team of étoile Restaurant in Domaine Chandon in 2007, Hoffman was quickly appointed chef. There he captured critical attention in 2010 as the youngest American chef to be awarded a Michelin star at age 25. Since then, étoile has maintained one Michelin star for three consecutive years (i.e., 2010, 2011, and 2012). Acclaimed food critic Michael Bauer of The San Francisco Chronicle also gave Hoffman 3.5 stars out of 4 in a glowing review. The San Francisco Chronicle also called Hoffman a “Rising Star Chef” in 2010. Moreover, in 2010 and 2011, Hoffman was a James Beard Foundation Semifinalist in the “Rising Star Chef of the Year.” In January 2012, Hoffman was named one of Zagat’s “30 under 30”, in March became Food & Wine’s The People’s Best New Chef in the California region, and in September étoile was featured in Food & Wine Magazine as one of Thomas Keller’s Top 5 favorite Napa Valley Restaurants.


Baked Oysters with Green Curry and Lime Butter
Pomegranate Braised Short Ribs with Roasted Beets and Pea Shoots
Chestnut Soup with Asian Pear Compote
Dungeness Crab Salad with Young Fennel, Pickled Lemon, and Sorrel
Crème Brûlée with Riche-Poached Apricots
Slow-Poached Egg with Potato Gnocchi, Spring Green Garlic, Mushrooms and Sunchokes
Heirloom Apple with Curry and Ginger Prosciutto Salad
Meyer Lemon Vacherin
Flourless Chocolate Tart with Spiced Crème Fraîche and Huckleberries
Sunchoke Risotto, Marcona Almonds, and Shaved Asparagus

   Carrie Nahabedian, NAHA, Chicago

Carrie Nahabedian Chef-Owner NAHA Most recently executive chef of the Four Seasons Hotel Los Angeles at Beverly Hills, Chef Carrie Nahabedian then returned to her native Chicago and opened the highly acclaimed NAHA, which holds a Michelin Star. Her impressive resume spans more than 24 years and is peppered with names like the Ritz-Carlton, Le Perroquet, Le Francais, Sinclair's and the Four Seasons Hotel, where she served as executive chef for three company properties. Chef Carrie's cooking style is a combination of her Armenian roots and a California lifestyle that she enjoyed during her years as executive chef for the Four Season's Santa Barbara and Beverly Hills properties. In 2008 she earned a James Beard Foundation Award, and was inducted into the Chicago Culinary Museum Chefs Hall of Fame.


Braised Short Ribs of Beef with Buttered Wheat Berries, BBQ Candy Onions, Slab Bacon Shards and Pea Shoot Salad
Spring Salad of Sweet Pea Vines, Sugar Snap Peas, Kohlrabi and Local Asparagus
Lacquered Aged Moulard Duck Breast with Port Syrup
Summer Almond Dacquoise with Macerated Strawberries, Anise Hyssop Sorbet, and Balsamic Caramel
Whole Roasted Baby Chicken with Honey Glazed Parsnips and Young Beets
Walnut Crusted Veal Rib Eye with Pink Peppercorns, Confit Garlic and Sage
Roast Fillet of Wild Gulf of Mexico Red Snapper with Celery Root and Chives
Lemon and Mint Marinated Roast Leg of Lamb with Confit Garlic and Kalamata Olives
Diver Sea Scallops scented with Vanilla Bean, Citrus and Spices, Caramelized Belgian Endive, Mache and Mint

   Mark Dommen, One Market, San Francisco

Mark Dommen Chef/Partner One Market Restaurant, San Francisco, CA Chef/Partner Mark Dommen is a unique talent who has spent more than 20 years in the kitchen. After years of classical training with some of the world’s most eminent culinary masters, Dommen’s move to head One Market® Restaurant in 2004 marked his exciting return to the San Francisco dining scene. His modern take on American cuisine earned the restaurant a Michelin star for the fourth year in a row in the 2011 Guide and a 3 ½ star review from San Francisco Chronicle critic Michael Bauer. Dommen was also named a 2007 “Rising Star” and the restaurant has held a consistent presence on the Chronicle’s “Top 100” restaurant list. Dommen’s contemporary, seasonal American fare developed through his work in some of the world’s most distinguished restaurants. His career began at Fleur de Lys in San Francisco, where Chef Hubert Keller became Dommen’s mentor in the art of contemporary French cuisine. Dommen later spent four years in New York, honing his craft with one of his largest influences, Gray Kunz at Lespinasse and also with David Burke at Park Avenue Café. By the time he opened Palladin as Sous Chef for the legendary Chef Jean-Louis Palladin, his immersion in the art of French cuisine was well advanced. Dommen was next invited to join Julia’s Kitchen in Napa Valley as the opening Executive Chef. While he was at the helm, the restaurant was named one of Esquire magazine’s “Best New Restaurants.” Dommen describes his approach to cooking as “blending the freshest, seasonal ingredients from California, while using the classic French techniques I have honed from my previous experiences.” His seasonally changing menu includes inventive farm-fresh dishes such as Lightly Smoked Tasmanian Trout Mi Cuit with potato rösti, organic chicken egg and pancetta vinaigrette; Dungeness Crab with green apple water and jalapeño sorbet; and Bacon-Wrapped Pork Tenderloin with dandelion “persillade,” salsify and natural jus. “I truly enjoy experimenting with the freshest of produce, seafood and meats to create entirely new and unexpected dishes,” says Dommen. “I make a point each day to ensure that the menu is a reflection of the finest raw materials prepared in a unique, delicious and artistic way.” Some of Dommen’s favorite dishes to make when not in the kitchen at One Market Restaurant include pizza and barbequed beer-can chicken cooked over apple wood chips. He lives in Napa with his wife and two daughters and enjoys skiing, golf and fishing in his spare time.


Cedar Plank Grilled Wild Alaskan Salmon with Spicy Greens and Warm Miso Vinaigrette
Pan-Seared Alaskan True Cod with Peas, Carrots, and Curry Mint Vinaigrette
Warm Grilled Asparagus Salad with 62 Degree Egg
Asparagus Soup with Crème Fraîche and Caviar
California Avocado and Bay Shrimp Salad
Roasted Brussels Sprouts with Apple Wood Smoked Bacon
Chickpea Fries
Baby Dandelion Salad with Bartlett Pears, Candied Almonds and Fresh Chèvre
Dungeness Crab and Asian Pear Salad