| |
600 Stockton Street at
California Street
San Francisco CA 94108
Reservations:
(415) 773- 6168
Looking forward to seeing you soon!
|
|
The Dining Room at The Ritz-Carlton
Our Team
Consistently rated “Best in Service” in the annual San Francisco Zagat Guide, the coveted food-lovers’ guide describes the service at The Dining Room as “flawless,” “above and beyond” and “technically perfect,” setting “the standard others are urged to emulate,” “without any snobbish attitude.” The “first-class” staff is “among the finest in the USA” who “grant your every desire” and “treat you like royalty,” while providing “impeccable,” “incomparable,” “pampering” service. “
Chef Ron Siegel
Ron Siegel began his career in the culinary arts as a butcher in a grocery store in Palo Alto, CA, where his family moved from New York when he was seven. A few years and many jobs later, Siegel enrolled in San Francisco’s California Culinary Academy. It was during this time that he met Michael Mina, who hired him as a line cook at Aqua in 1991. In 1993, Siegel returned to his native New York to work with Daniel Boulud at Restaurant Daniel. Just one year later Thomas Keller brought the young Siegel back to the Bay Area as his opening sous chef at The French Laundry in Yountville, CA.
In 1996, Siegel left The French Laundry to become the Chef at Charles Nob Hill in San Francisco, where he remained for five years. During this time, Siegel quickly became one of the Bay Area’s rising culinary stars, including defeating the reigning Iron Chef champion Hiroyuki Sakai on national television in 1998. Siegel was also named one of Food & Wine magazine’s “Best New Chefs of 1999.” In 2001, Siegel was offered the position of Executive Chef at Masa’s where he remained until June of 2004.
In July 2004, Siegel joined The Ritz-Carlton, San Francisco as Chef of The Dining Room. His cuisine, which he describes as Modern French with a Japanese influence, is complemented by an extensive wine list by Sommelier Stephane Lacroix.
|
|
)
