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
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