FEATURED IN THE RITZ-CARLTON MAGAZINE

America’s food revolution was born in the fields and kitchens of California. Meet two chefs who embody its highest values and download their recipes.

Xavier Salomon
Executive Chef at The Ritz-Carlton, Half Moon Bay

Farmer John’s Pumpkin Soup
Half Moon Bay Artichokes Barigoule
Strawberry-Rhubarb Cobbler

Chef Xavier Salomon begins with farm-fresh ingredients in creating this innovative meal. His signature Farmer John’s Pumpkin Soup exploits the remarkable variety of local pumpkin, while his Artichoke Barigoule is brilliantly paired with white fish. Strawberry-Rhubarb Cobbler completes the experience.

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Greg Howe
Chef de Cuisine at The Ritz-Carlton, Laguna Niguel

Tomato Salad
Achiote Salmon

Chef Greg Howe’s cooking is influenced both by his passion for sourcing local, organic ingredients and by the bright, elemental flavors of Japanese cuisine. His Tomato Salad topped with tempura squash blossoms melds multiple green-market flavors, and the Achiote Salmon combines spice and Asian flavors in one healthful dish.

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Photographs by Amanda Marsalis