The following is the breakdown for the most recent Michelin award winners in San Francisco. Noted below are the Executive Chefs of each establishment as well as the colleges, culinary or otherwise, listed next to them. In some cases, pastry chefs were added to the restaurant if it was emphasized by the restaurant’s website. There is a possibility of missing education information due to lack of publicity or information easily available online. A breakdown of statistical information will be provided later this week. If information needs to be updated or corrected, please contact jeff@culinaryschooladviser.com

San Francisco:

3 Stars

French Laundry: Thomas Keller

Restaurant at Meadowood: Christopher Kostow (Hamilton College – Philosophy)

2 Stars

Coi: Daniel Patterson

Cyrus:  Douglas Keane (Cornell University’s School of Hotel Administration)

Manresa: David Kinch (Johnson and Wales)

1 Star

Acquarello: Suzette Gresham-Tognetti

Alexander’s Steakhouse: Jeffrey Stout

Ame: Orlando Pagan

Applewood: Bruce Frieseke – St. John’s College (Maryland)

Auberge du Soleil:  Robert Curry

Aziza: Mourad Lahlou:  San Francisco State University (Macroeconomics) & Melissa Chou – Pastry Chef -Tante Marie Cooking School

Baume: Bruno Chamel – Lenotre Pastry Academy in Paris

Bouchon: Philip Tessier – Culinary Institute of America & Janine Weismann – Pastry Chef – Johnson & Wales

Boulevard: Nancy Oakes – B.A. San Francisco Art Institute

Campton Place: Srijith Gopinathan – Culinary Institute of America

Chez TJ: Scott Nishiyama – Culinary Institute of America & Executive Pastry Chef – Erica Waksmunski – Johnson & Wales

Commis: James Syhabout – California Culinary Academy

Dining Room at Ritz-Carlton: Ron Siegel – California Culinary Academy

Dio Deka – Salvatore Calisi***

Etolie: Perry Hoffman

Farmhouse Inn & Restaurant: Steve Litke

Fleur de Lys: Hubert Keller & Rick Richardson (Chef de Cuisine)

Frances: Melissa Perello – Culinary Institute of America

Gary Danko: Gary Danko – Culinary Institute of America

La Folie: Roland Passot Executive Chef & Mie Uchida Executive Pastry Chef – Tante Marie Cooking School

La Toque: Ken Frank

Luce: Dominique Creen – Cours Charlemagne BA Economics & International Business from Academy of International Commerce of Paris

Madera: Peter Rudolph – California Culinary Academy

Madrona Manor: Jesse Mallgren

Masa’s: Gregory Short – Culinary Institute of America & Maggie Leung – Pastry Chef – California Culinary Academy

Mirepoix: Matthew Bousquet – California Culinary Academy

Murray Circle: Joseph Humphrey – Florida State University – International Affairs

One Market: Mark Dommen – California Culinary Academy & University of San Francisco (Business Administration with Hospitality Management emphasis)

Plumed Horse: Peter Armellino – French Culinary Institute

Quince: Michael Tusk – Culinary Institute of America

Redd: **Nicole Prue – Executive Pastry Chef – California Culinary Academy &  Executive Chef (Richard Reddington – Miami of Ohio – Business)

Saison: Joshua Skenes – French Culinary Institute

Sante: Bruno Tison – Institut Technique Des Metiers De L’Alimentation (Belgium)

Solbar: Brandon Sharp – Culinary Institute of America & also (BA from University of North Carolina)

Spruce: Mark Sullivan (see Village Pub)

Terra: Hiro Sone – École Technique Hôtelière Tsuji (Japan)

Ubuntu: Aaron London – Culinary Institute of America

The Village Pub: Mark Sullivan – St. John’s University – Philosophy (Minnesota)

Wakuriya: Katsuhiro Yamasaki

*No longer at Spruce but promoted to Chef de Cuisine August 2010

** No longer at Redd

*** Left Dio Deka late 2010

Tags: Aaron London, Acquarello, Alexander's Steakhouse, Ame, Applewood, Auberge du Soleil, Aziza, Baume, Bouchon, Boulevard, Brandon Sharp, Bruce Frieske, Bruno Chamel, Bruno Tison, california culinary academy, Campton Place, Chez TJ, Christopher Kowtow, Coi, Commis, Culinary Institute of America, Cyrus, Daniel Patterson, David Kinch, Dining Room at Ritz-Carlton, Dio Deka, Dominique Creen, Douglas Keane, Erica Waksmunski, Etolie, Executive Chef, Farmhouse Inn, Fleur de Lys, Frances, French Culinary Institute, French Laundry, Gary Danko, Gregory Short, Hiro Sone, Hospitality Management, Hubert Keller, James Syhabout, Janine Weismann, Jeffrey Stout, Jesse Mallgren, Johnson & Wales, Johnson and Wales, Joseph Humphrey, Joshua Skenes, Katsuhiro Yamakasi, Ken Frank, La Folie, La Toque, Lenotre Pastry Academy in Paris, Luce, Madera, Madrona Manor, Maggie Leung, Manrea, Mark Dommen, Mark Sullivan, Masa's, Matthew Bousquet, Meadowood, Melissa Chou, Melissa Perrello, Michael Tusk, Michelin Star, Mie Uchida, Mirepoix, Mourad Lahlou, Murray Circle, Nancy Oakes, Nicole Prue, One Market, Orlando Pagan, Pastry Chef, Perry Hoffman, Peter Armellino, Peter Rudolph, Phillip Tessier, Plumed Horse, Quince, Redd, Richard Reddington, Rick Richardson, Robert Curry, Roland Passot, Ron Siegel, Saison, Salvatore Calisi, San Francisco Michelin, Sante, Scott Nishiyama, Solbar, Spruce, Srijith Gopinathan, St. John's University, Steve Litke, Suzette Gresham-Tognetti, Tante Marie Cooking School, Terra, Thomas Keller, Ubuntu, University of San Francisco, Wakuriya
Posted in Quick Bites