3131 West Coast Hwy, Newport Beach,
WWW.THEWINERYRESTAURANT.NET
YVON GOETZ - EXECUTIVE CHEF, THE WINERY RESTAURANT
After spending the majority of his career leading other restaurateurs and culinary groups to success, internationally renowned Chef Yvon Goetz has joined The Winery Restaurant as Executive Chef and Partner. Goetz, considered one of the most highly decorated chefs in Southern California, has received such accolades as "Alsace's gift to Southern California" by the Los Angeles Times, "The Best of the Best" by The Travel Guide, one of three recipients in California of the AAA Five Diamond Award, "2004 Chef of the Year" by the Orange Country Business Journal, and "2004 Chef of the Year" by the Southern California Restaurant Writer's Association.
As Executive Chef and Partner in The Winery Restaurant, Goetz has developed and oversees a cutting-edge menu featuring contemporary California regional cuisine with a focus on specialties and ingredients found in California's vast Wine Country. He is responsible for hiring, training and directing a culinary team that delivers consistent, quality fare that sets new standards for restaurants in Orange County and beyond.
HUBERT KELLER - FLEUR & BURGER BAR
Hubert Keller, a Frenchman classically trained by France’s top Chefs, is now one of America’s most widely recognized and acclaimed chefs. Chef Keller reside in Las Vegas, where he operates Fleur by Hubert Keller, featuring his contemporary French cooking accented with cuisine around the world. With his palate-attuned to America’s evolving tastes, Chef Keller launchedhis widely popular Burger Bar Restaurants in Las Vegas, San Francisco and Beijing.
He has won numerous awards including the James Beard Foundation’s “Best Chef: California and has been elected to the Foundation’s prestigious Who’s Who in Food and Beverage. Food and Wine magazine tapped him as one of the Ten Best Chefs in America, and Restaurant & Institutions gave him its Ivy Award.
Chef Keller has cooked for several United States Presidents and was the first guest chef invited to the White House to personally prepare his sophisticated menu to President Clinton and his family. Chef Keller is also know for his performance as a judge on Top Chef as well as for his grace-under-pressure performance as a contestant in the first season of Top Chef Masters on Bravo. Chef Keller was as well a resident judge on Top Chef Just Desserts on Bravo.
Keller appears frequently in the media including appearances on “The Chew” on ABC, “Regis & Kelly” on ABC, “Rachel Ray”, “The Travel Channel“, “ The Food Channel Network”, “The Real House Wife’s from Orange County”, “Good Morning America”, and “Bizarre Foods” with Andrew Zimmern. Chef Keller’s own cooking show, Secrets of a Chef, airs on PBS and is currently in Season 4.
Dubbed a “Rebel with a Cuisinart” in the New York Times for his early championing of original, multi-course vegetarian menu in a 4-start setting. Chef Keller consistently cooks with a light hand and an eye on health. This led to his developing recipes for inclusion in Dr. Dean Ornish’s best selling cookbook, Eat More, Weigh Less.
Chef Keller’s own cookbooks include The Cuisine of Hubert Keller (Ten Speed Press) and Burger Bar, Build your Own Burgers (Willey0. And his latest cookbook “Souvenirs” Memoires, Stories and Recipes from My Life, written with Penelope Wisner, (Andrews McMeel) released October 2012.
JEAN-PIERRE DUBRAY - THE RESORT AT PELICAN HILL
Dubray came to the United States in 1980 when he had an opportunity to be part of the opening team for La Vie en Rose restaurant in Brea, Calif. –and he has been in the Golden State ever since. In 1984, Dubray joined The Ritz-Carlton Hotel Company becoming the first dining room chef of the then newly opened The Ritz-Carlton, Laguna Niguel. In 1987, he opened The Ritz-Carlton Rancho Mirage in the Palm Springs area, and over the years was sent on 14 overseas assignments as a team trainer for the openings of Ritz-Carlton hotels around the world. It was in1991, however, when the opportunity came –to open The Ritz-Carlton, San Francisco as executive chef–that would accelerate his career to the highest level. Demonstrating exceptional skills and creativity, he helped make The Dining Room one of the country’s culinary stars and a recipient of countless honors, including the AAA Five Diamond rating and one of only two restaurants in California and 17 in all of North America with Exxon/Mobil’s Five-Star designation.
He reached the pinnacle of accomplishment and recognition at The Ritz-Carlton, San Francisco –establishing the credentials to take the culinary reins of The Resort at Pelican Hill®, where he oversees Andrea Ristorante, the Coliseum Pool &Grill, Pelican Grill at Pelican Hill Golf Club®, the Resort’s pastry and bakery operations, in-room dining to 128 Villas and 204 Bungalows, and catering and special event services, both on-site and off-premise. Chef Dubray has been a guest chef for a James Beard Foundation event in San Francisco and for numerous charitable events for such organizations as the March of Dimes and Meals On Wheels. He has participated in many promotional events with celebrity chefs such as Paul Bocuse, Alain Ducasse and Julia Child. Among the numerous awards he has received, the Marin County Branch of the International Wine and Food Society named him “Outstanding Chef of the Year” in 2002, and later the same year the French Minister of Agriculture awarded him the prestigious “Le Merite Agricole.”
PASCAL OLHATS - PASCAL & CAFE JARDIN
Pascal Olhats is extraordinary French born, and trained Executive Chef, and restaurateur. He has won numerous awards, owning and collaborating on a number of restaurants in Newport Beach over the past 27 years. He currently owns four businesses, including: Café Jardin Restaurant & Pascal’s Tea Garden Creperie (on the lush grounds of Sherman Gardens & Library in Corona del Mar), Pascal’s Café in San Juan Capistrano (a café/ bakery/ fine dining establishment) , and Pascal’s Catering (offering full-service catering for 20 years throughout Southern California). Pascal also partners with Manassero Farms, and orchestrates breakfasts, dinners, and incredible special events, often showcasing guest chef specialties with ingredients from the farm.
Born in Normandy , France and like many chefs in Europe, it is all about apprenticeships in the kitchen. Pascal’s his first jobs were in the top kitchen of his home town of Rouen. This included, Hotel de Dieppe and La Couronne in the heart of the old city. La Couronne also happens to be the first restaurant Julia Child visit when she and her husband moved to France. She enjoyed the Sole Meuniere by the way.)
Next stop was Brussels and Pascal spent 4 years attending school at the CERIA, a hotel and restaurant college. From there he worked for the well-known Chef Paul Bocuse, first as a server and then as Chef de Rang (Assistant Head Waiter). From there he moved to Lyon, which is well known for the production and weaving of silk, capital of gastronomy in France, and home to Paul Bocuse’s inside food hall and market, Les Halles de Lyon on Cours Lafayette. There Pascal worked at Leon de Lyon Restaurant, as Chef de Rang. From the river’s edge, it was to the shore and St. Tropez was calling. His next job was Service Staff Manager for three years at the famous Club 55. He was also in charge of catering and cooked and served for many celebrities. . In 1984 Pascal moved to the United States working as Chef for Piret’s Restaurant, then Chef de Cuisine for Le Meridien Hotel in Newport Beach. He was also the Executive Chef at Player’s in Irvine, followed by an Executive Chef position at the Chanteclair Restaurant in Newport Beach.
In addition to managing day-to-day operations of his four businesses, Pascal consults for other restaurant groups (including: French 75, Savannah Chophouse and Brasserie Pascal), was recently hire by the Macanese government of Tourism, to promote and demonstrate their cuisine in the United States, and travels the world with groups to explore countries, culture and cuisine.
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