Influence and Awards
In style, Passot favors contemporary French cuisine, avoiding fusion, molecular gastronomy, and new devices or techniques such as sous vide. Passot has a reputation for hiring and mentoring young academy-trained chefs. A number of successful restaurant chefs credit Passot as a mentor, or as inspiration, including Richard Reddington, the Michelin starred Chef of REDD in Yountville, CA. Jeffrey Russell, Executive Chef at The Grand America Hotel in Salt Lake City, Trey Foshee of George’s at the Cove in La Jolla, California, and Michael Kramer, formerly of McCrady’s Restaurant in Charleston, South Carolina and (as of 2008) of Voice Restaurant in Houston, Texas
In 1991 Passot was inducted into the Maitres Cuisiniers de France. His restaurant won the Zagat Survey awards for "Best Food" and "Best Nouvelle French restaurant" in 1998, and "Best French restaurant" in San Francisco, in 2002. He also earned a James Beard Award as "best rising star chef" of 1980, and other "best" designations and awards from USA Today, Food & Wine Magazine, Gourmet magazine, Gault Millau, and SF Weekly. In 2001 the French Government awarded him the "Chevalier dans l’Ordre du Mèrite Agricole".
A local caviar producer, Tsar Nicoulai, has named a product after him.
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