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The Ritz-Carlton, Half Moon Bay invites The Ritz-Carlton Rewards, Marriott Rewards and SPG Rewards members for a one-of-a-kind opportunity to cook alongside California’s most innovative top chefs and savor their creations through the resort’s exclusive Global Cuisine Series Package. This unique one-night package is an intimate experience limited to 16 guests and offered one weekend per month.

Each retreat will consist of hands-on cooking classes guided by an acclaimed global cuisine chef in which guests will use locally sourced ingredients to craft a special lunch menu. Guests will then have the opportunity to sit down with the guest chef and enjoy the meal they created together in the intimate Library. Custom wine pairings from the resort’s sommelier will complete the experience.

In addition to the interactive activities, the guest chef will showcase two signature dishes on the Navio tasting menu in collaboration with Chef de Cuisine Jason Pringle for Friday night along with a pop-up station at Navio’s acclaimed Sunday Brunch. Guests may opt to reserve these experiences separately from the package.

The Global Cuisine Series package at The Ritz-Carlton, Half Moon Bay will be offered on the Marriott Rewards Moments (available to Ritz-Carlton Rewards members) and SPG Moments websites where rewards guests will be invited to bid points to win this exclusive package. Each package will include an overnight stay, chef-led cooking class, luncheon, and $100 resort credit per night along with the resort fee and valet parking per night.

The 2018 Global Cuisine Series schedule is as follows:

  • Friday, January 26 – Sunday, January 28 - Tanya Holland of Brown Sugar Kitchen teaching Contemporary Comfort cuisine

    Holland is currently competing in the 15th season of Bravo’s “Top Chef” and is known for her role as a host and soul food expert on the “Melting Pot” series on Food Network. She is also the owner of the famous Oakland-based restaurant, Brown Sugar Kitchen. Featuring the best of soul food, Brown Sugar Kitchen brings together Holland’s passion for entertaining friends and family with her cross-cultural background. With celebrated dishes such as Holland’s Buttermilk Fried Chicken and Cornmeal Waffles with Apple Cider Syrup and savory Creole Shrimp with Cheddar Grits, guests can expect to embark on a culinary journey with a touch of modern Southern flair.

  • Friday, February 23 – Sunday, February 25 - Louis Tikaram of E.P. & L.P., teaching Modern Asian cuisine

    Named the “2014 Josephine Pignolet Young Chef of the Year” by the Sydney Morning Herald, Executive Chef Louis Tikaram of E.P. & L.P. in Los Angeles- an ‘Asian Eating House without regional boundaries’- incorporates Southern California’s fresh produce into dishes inspired by his unique cultural heritage. Raised on a farm in Mullumbimby on the coast of New South Wales, Australia Tikaram began exploring his heritage in the kitchen beside his Fijian-Chinese grandmother, but his appreciation for his family’s culture and cuisine was fully developed while living in Fiji as a pre-teen. Prior to his current role at E.P. & L.P., Tikaram held various culinary positions in Sydney’s most critically acclaimed restaurants including Longrain as Executive Chef, Tetsuya’s- a Relais & Châteaux property – and Bentley Restaurant + Bar. “The menu at E.P. & L.P. is a direct reflection of my career. It tells the story of my life, the places I’ve traveled, and the food that inspires me,” the 32-year-old chef says. “I’m intermixing ingredients and techniques that I’ve grown up with—such as fresh turmeric & galangal, exotic spices, hand squeezed Coconut Milk, and wood grilling—infused with SoCal flavor for a playful take on my favorite foods.”

  • Friday, March 23 – Sunday, March 25 – Michael Fiorelli, Executive Chef of Love & Salt, teaching California-Centric Italian Cuisine

    Michael Fiorelli is the Executive Chef at Love & Salt, an Italian-inspired restaurant in Manhattan Beach that has garnered critical acclaim for Fiorelli's fresh interpretations of Old World classics. Dishes are informed by the restaurant’s Southern California locale, as well as Fiorelli’s culinary philosophy to honor the integrity of the ingredient. Since opening in November 2014, Love & Salt has received three star reviews from Los Angeles Magazine and LA Weekly, was featured in Angeleno Magazine’s top ten openings of 2015, New York Observer's top twelve LA openings of 2015 and Los Angeles Magazine's top ten new restaurants in 2015. In March 2017, Love & Salt was named one of LA Weekly’s 99 Essential LA Restaurants.
  • Friday, April 27 – Sunday, April 29 - Rupert and Carrie Blease of Lord Stanley teaching Modern European Cuisine

    Rupert and Carrie Blease are the husband and wife team, owners and chefs of Lord Stanley, the highly celebrated modern European restaurant in the Russian Hill neighborhood of San Francisco. Since opening Lord Stanley in June 2015, the couple have been receiving great recognition for their innovative and modern vegetable-focused cuisine and natural wine list, including receiving 3.5 stars from the San Francisco Chronicle, one Michelin star in 2016, 2017, and 2018, and were recently named Bon Appetit’s #3 Best New Restaurant in America.
  • Friday, May 18 – Sunday, May 20- James Syhabout of Commis and Hawker Fare teaching Home-Style Thai Isan and Lao Dishes

    Born in Ubonratchathani, Thailand and raised in Oakland, California, James Syhabout is the Chef/Proprietor of Commis, the only Michelin-starred restaurant in Oakland since 2010; Hawker Fare, with both Oakland and San Francisco outposts; and casual, beer-centric restaurant, The Dock (now named Old Kan), in West Oakland. Named “Best New Chef” in 2010 by the eponymous Food & Wine magazine, Syhabout has been recognized not only for his skill and dedication to the culinary arts, but for reviving the dining scene in his hometown of Oakland. In January 2018 he released his first cookbook Hawker Fare: Stories & Recipes from a Refugee Chef’s Thai Isan & Lao Roots under Anthony Bourdain’s Ecco line.

  • Friday, June 22– Sunday, June 24 – Jason Fox of Commonwealth
  • Friday, July 27 – Sunday, July 29 - Edgar Agbayani of Dumpling Time
  • Friday, August 24 – Sunday, August 26 - Dean Fearing of Fearing's 
  • Friday, September 21 – Sunday, September 23 - Jackson Yu of Omakase
  • Friday, October 26- Sunday, October 28 – Dominique Crenn of Atelier Crenn and Petit Crenn
  • Friday, November 16 – Sunday, November 18 – Celine Plano of Pascaline Fine Catering
  • Friday, December 14 – Sunday, December 16 – Gonzalo Guzman of Nopalito

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