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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.  

A recent 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. 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.