Skip to Content

Restaurant Team


RCHALFM_00445.png

CHEF JASON PRINGLE, CHEF DE CUISINE

“My first cooking position was ‘Sandwich Artist’ at a Subway in Idaho,” jokes accomplished Chef Jason Pringle. All kidding aside, the newly appointed Chef de Cuisine at The Ritz-Carlton’s fine dining restaurant, Navio in Half Moon Bay, is about as celebrated as they come.

Born in San Bernardino and growing up in the San Francisco Bay Area, Pringle’s new appointment represents a homecoming for the California raised chef. For the past three years, Pringle held the position of Executive Chef at Michelin-starred Daniel Boulud’s db Bistro Moderne in Miami. His love for seafood was reinforced there and he enjoyed fostering relationships with local fisherman and farmers.

Prior to moving to the East Coast to become sous chef at Café Boulud, Pringle worked in some of the most prestigious kitchens in San Francisco. After a two-year stint with Pat Kuleto’s Epic Roasthouse, Pringle was tapped as Executive Sous Chef at Aqua. He would spend over five years there working under both Michael Mina and Laurent Manrique and eventually would become Executive Chef. While at Aqua, Pringle implemented both an in-house dairy and charcuterie program. And, once again fish was a focal point where curing and smoking were also done in-house.

Today, the 37-year old chef is excited to apply his classic French training to the regions’ bountiful and seasonal ingredients. “This a very unique spot,” says Pringle of the Ritz’ Carlton’s unique coastal location, “I have the ability to go foraging for watercress, dandelions, mushrooms and wild strawberries—right off the property.”

Along with plenty of seafood-centric selections including a King Salmon Crusted with Pumpernickel and Sorrel Puree, and Smoked Onion Tortellini, Pringle also offers other proteins including a Roasted Strip Loin with Porcinis, Sweetbreads and Leek Ash, Lemon & Black Pepper Hand Cut Fettuccine, with Grana Padano and Truffles. For dessert a whimsically titled Strawberry Fields boasts Strawberry & Hibiscus Mousse with Olive Oil Sponge and Basil Cremeux. A Tasting Menu is also a big focus of the restaurant’s daily offerings.

Chef Jason Pringle hopes diners/guest will enjoy his careful preparations that will shine the spotlight on the very special coastal location that offers so much in the way of fresh seafood, produce and more.

Pringle lives in San Carlos with his wife and they are expecting their first child.

LAURENT ERTLE, GENERAL MANAGER OF NAVIO

Laurent Ertle was born in the heart of the Alsace region of Eastern France in Colmar, a small town that consistently tops the lists of best small villages and medieval towns to visit in the popular region.

Growing up in a family that enjoyed good food and ate out quite often, the young Ertle became intrigued by “what went on behind the scenes” in restaurants. This interest led him to several internships in hotel dining, and eventually he would enroll in the High School of Catering Tourism and Hospitality in Guebwiller, France.

Ertle’s early training entailed two years of restaurant work both in the front and back of the house.  Upon completion of the program, he had to choose his course. Even at his young age, Ertle knew he belonged on the hospitality side ensuring guests would receive the kind of gracious and professional service he was eager to provide.

Ertle’s career as a Maitre d’, Restaurant Manager and Sommelier would take him all over the world. He moved from France to Switzerland and proceeded to work in multiple luxury properties including Lausanne Palace in Switzerland and Scotland’s Turnberry Hotel.

Most recently Ertle was the General Manager of Michael Chiarello’s Coqueta in San Francisco, but before he arrived in California he spent nine years in Las Vegas where he was the General Manager at Giada in the Cromwell, and Assistant General Manager at the Eiffel Tower Restaurant.“

I am very happy to be here,” says Navio’s new General Manager, “I look forward to taking great care of our guests,” explains the seasoned professional who is also pleased to be in California after many hot summers in Nevada.

RCHALFM_00447.png

CHEF XAVIER SALOMON, EXECUTIVE CHEF

Fourth in his family, and only second in The Ritz-Carlton Hotel Company to earn the title Maître Cuisinier de France (French Master Chef), Xavier Salomon is a fifth-generation restaurateur with a passion for food that began at his family’s kitchen table in Savoie, France. His European tenure includes training under Jo Rostang at his Michelin three-star restaurant La Bonne Auberge in Antibes, France. Chef Salomon continued his education at Le Bateau Ivre in Courcheval 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. Chef Salomon joined The Ritz-Carlton, Half Moon Bay in July 2001, where he oversees all dining experiences at the Northern California resort, including the signature fine dining restaurant Navio, The Conservatory, Ocean Terrace, and 17,000-square-feet of banquet and wedding suites and ballrooms.