Executive
Chef James Waller
Monterey
Plaza Hotel & Spa, Monterey, CA
Chef
Participant: Cooking for
Solutions Conference 2006
James
Waller began his career in the San Diego area, where he
worked for over 15 years in four and five star restaurants
and hotels developing his cooking philosophy. During his
11- years with the world-renowned Hotel Del Coronado,
he moved from Sous Chef to Executive Sous Chef, with responsibility
for seven restaurants and 70,000 square feet of banquet
space with a maximum capacity of 5,000. He's prepared
State Banquets for Presidents Nixon, Ford, Bush and Clinton
and for Henry Kissinger.
As
Executive Chef at the Monterey Plaza Hotel &
Spa for the past five years, he defined the cuisine
for the two restaurants as American Grill at the Duck
Club and casual seafood bistro at Schooners. His emphasis
on quality and innovation has helped to establish the
hotel's reputation for special occasions, such as weddings,
group functions and holiday events. He was recognized
with the American Academy of Hospitality Sciences' 5-Star
Diamond Award in 1999, 2000, and 2001.
Philosophy:
I believe that while one can do a great job at one dish,
it is the unity of the team that brings about excellence.
Excitement, joy and passion are the essentials to great
cuisine. The quality of the Brigade or Team is as important
as the quality of the product. Keep it simple and clean,
having fun and being daring, as well as focused on the
basics, brings the best to the table.
Restaurant
(s)
Monterey Plaza Hotel & Spa
(American Grill, Seafood Bistro).
- Executive Chef James Waller
400 Cannery Row
Monterey, CA 93940
(831) 646-1701
(831) 646-1700 ext: 5507
(831) 646-5937
www.woodsidehotels.com
Chef
Recipe(s):
Spiced
White Prawns with Avocado Soup and Tomato Consommé
Other
Great Related Links:
Cooking
for Solutions
Healthy
Choices, Healthy Oceans Cooking for Solutions
and the Monterey Bay Aquarium's Seafood Watch
Programs are empowering seafood consumers and
businesses to make choices for healthy oceans.
To learn more, visit www.seafoodwatch.org.
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