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The Team

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

Born in San Bernardino and growing up in the San Francisco Bay Area, when Pringle joined the team at Navio in June 2016, it was a homecoming for the California raised chef. Pringle had previously 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.

At Navio, Pringle applies his classic French training to the regions’ bountiful and seasonal ingredients including seafood from Pillar Point Harbor and produce from local farms like Ouroboros, Iacopi and Daylight Farms.  “This a very unique spot,” says Pringle of the resort’s unique coastal location, “I have the ability to go foraging for watercress, dandelions, mushrooms and wild strawberrie —right off the property.”

Along with plenty of seafood-centric selections that may include a North Sea Cod with Saffron Potato, Fava Beans and Calamari and a Diver Scallops with Fennel, Pork Belly and Bergamont, Pringle also offers other proteins including a Brandt Farms Prime Steak with Pomme Pont Neuf, Watercress and Sauce Au Poivre. Dessert options could include a Blackberry Nest with Pistachio Cardamom Cake, Honey Kataifi and Lemon Mascarpone Sherbet. A Tasting Menu is also a big focus of the restaurant’s daily offerings featuring Pringle’s favorite dishes while highlighting the week’s market inspirations.

Chef Jason Pringle hopes diners 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 their son.