Early Life and Career
Passot was born in 1955 in Villefranche-sur-Saône, in France's Rhône-Alpes. He is a classically trained French chef, having attended cooking school in Lyon while beginning as an assistant, at age fourteen, in the city's Léon de Lyon restaurant under Chef Paul Lacombe, and then Pierre Orsi Restaurant. After Passot rose to the rank of assistant sous-chef at Léon de Lyon, Jean Banchet (who Passot considers his most important influence) recruited him in 1979 to work at Le Francais in Wheeling, Illinois (near Chicago, Illinois | Chicago), then sent him in 1981 to open the French Room at the Adolphus Hotel in Dallas, Texas (He was fired from the French Room after getting into a shouting match with its maitre d'). In between, he opened Le Castel in San Francisco.
Read more about this topic: Roland Passot
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