Liam Mayclem and Chef Xavier Salomon

Liam and Chef Xavier Salomon (Photo credit: Liam Mayclem)

Foodie Chap Visits Executive Chef Xavier Salomon of Montage Resort In Cabos

Liam Mayclem
June 05, 2018 - 12:48 pm

(KCBS RADIO) - Meet Chef Xavier Salomon known to most as the culinary face & Chef behind all things culinaire at Ritz Carlton, Half Moon Bay. He is also winner of the prestigious 2017 Maitre Cuîsinier de France (French Master Chef) of the Year award for USA-Canada, Xavier Salomon is a fifth generation restaurateur who’s passion for food began at his family’s kitchen table in Savoie. His European tenure includes training under Jo Rostang at his Michelin three-star restaurant La Bonne Auberge in Antibes, France. Salomon continued his education at Le Bateau Ivre in Courchevel and graduated from Thonon les Bains Culinary Academy.  

In 1991 he joined The Ritz-Carlton Hotel Company as the executive chef at The Ritz-Carlton, Aspen and in 1996, he moved to Atlanta as executive chef at The Ritz-Carlton, Buckhead. Since joining The Ritz-Carlton, Half Moon Bay in July 2001, Salomon has overseen all dining experiences at the oceanfront resort including the signature restaurant Navio, The Conservatory, Cork Wine Bar as well as weddings, meetings and special events dining. We first worked together on the 2006 Inside The Kitchen event that put the Half Moon Bay property firmly on the culinary map. In 2011 The Ritz-Carlton Hotel Company named Salomon ‘Chef of the Year’ for culinary excellence. In his career spanning over 25 years, Salomon has opened over 20 Ritz-Carlton hotels around the world including Moscow and Beijing and has mentored and trained many of the company’s top chefs.

Chef Xavier Salomon
Chef Xavier Salomon (Photo credit: Foodie Chap/Liam Mayclem)

Executive Chef Xavier & NAVIO Chef Jason Pringle and Ritz Carlton Half Moon Bay launched their Global Cuisine series (now in second year) featuring a diverse roster of world class chefs for a monthly cooking class, lunch & brunch and featured dishes at NAVIO. 

Upcoming star chefs include:
Jason Fox of Commonwealth and Two Michelin Star Chef Dominique Crenn.

To book your Global Cuisine  experience and stay at Ritz Carlton Half Moon Bay (selling out fast) click on the link here:
http://www.ritzcarlton.com/en/hotels/california/half-moon-bay/dining/eve...

Now Chef Xavier is onto his next culinary adventure as the Executive Chef for Montage resorts. His first project the just opened Montage in Los Cabos. As Chef departs from Ritz Carlton after 27 years he leaves a most impressive legacy where he has mentored dozens of Chefs and cooks, opened numerous resorts around the world and maintained and enhanced the Ritz mission of excellence and service above and beyond.  In his tenure at Ritz Carlton HMB Chef Xavier has put the coastal resort firmly on the map as a place to enjoy: seasonal cuisine, cook with star chefs via the Global Cuisine series and taste a new elevated menu at the room with a million dollar ocean view the “Conservatory”.  And did I mention he pioneered weekend brunch with  the BEST BRUNCH IN THE BAY: the market brunch on Saturdays and the phenomenonal food fiesta that is Sunday brunch in NAVIO.

Enjoy my conversation with Executive Chef Xavier Salomon, a mentor, a leader and a big hearted friend whose place in Bay Area culinary circles will be remembered and treasured forever.

Bon Voyage Chef & Laura & Krug - the Bay will await your return.

See you in Mexico amigo.

Cheers, Liam!

Gratin Dauphinois by Chef Xavier Salomon's Father

MY FATHER’S GRATIN DAUPHINOIS
by Chef Xavier Salomon

Serves: 6 people

Ingredients:

  • 2lbs Yukon gold potatoes
  • 1 qt Heavy cream
  • 1tbl spoon Garlic / finally chopped
  • 3 oz  butter
  • 1 Whole Nutmeg

Instructions:

  • Spread soft butter with chopped garlic all over the bottom of a Gratin dish.
  • Slice potato not too thin into the heavy cream . DO NOT WASH IN WATER AFTER SLICING THEM .
  • Put them directly in the cream so the starch gets absorbed.
  • Season with salt , pepper and grated nutmeg .
  • Mix it all together making sure it is nice and wet .
  • Place in the Gratin dish and cook in a 300 degree oven until golden brown and checking with a knife that the potatoes are well cooked. 
  • Keep warm and serve and enjoy.


CONTACT:
MONTAGE RESORT, Los Cabos 
www.montagehotels.com/loscabos