History
Moving to San Francisco from New York at the age of seven, Siegel broke into the culinary world as a butcher in Palo Alto, California. Siegel enrolled at the California Culinary Academy in San Francisco and in 1991 went to work as a line cook at Aqua Restaurant, a seafood restaurant in the Bay Area.
In 1993, Siegel moved to New York to work at Daniel, and returned a year later to work at The French Laundry in Yountville, California as a sous-chef to Thomas Keller.
A rising star in the making, Siegel left The French Laundry to become Chef of Charles Nob Hill in San Francisco in 1996, which specialized in a fusion of French and California cuisine.
In 2001, Siegel left Charles Nob Hill to become executive chef of Masa's of San Francisco. Siegel remained at Masa's until June 2004 when he took over the Dining Room of the Ritz-Carlton Hotel. Focusing on French cuisine with a Japanese influence, Siegel has maintained the Dining Room's reputation as one of the top restaurants in the country.
Siegel’s newest venture, Parallel 37 at the Ritz-Carlton Hotel, inspired by the geographic latitude near San Francisco is a departure from fine dining to a less formal, more approachable restaurant experience. Seeking not overly-manipulated cuisine, Siegel celebrates simpler foods from local, handpicked ingredients allowing the flavors to speak for themselves.
Read more about this topic: Ron Siegel
Famous quotes containing the word history:
“History is more or less bunk. It’s tradition. We don’t want tradition. We want to live in the present and the only history that is worth a tinker’s damn is the history we make today.”
—Henry Ford (1863–1947)
“We aspire to be something more than stupid and timid chattels, pretending to read history and our Bibles, but desecrating every house and every day we breathe in.”
—Henry David Thoreau (1817–1862)
“Well, for us, in history where goodness is a rare pearl, he who was good almost takes precedence over he who was great.”
—Victor Hugo (1802–1885)