FOODIES WEST.COM         
CHEF DE CUISINE JASON PRINGLE
NAVIO | RITZ-CARLTON HALF MOON BAY,  CALIFORNIA
                                       I’d say my biggest inspiration is going outside and being in nature October 2016 Issue | Vol. 4, No. 18                                                                          and drawing from that.










 



 












 
 
 
 

Restaurant Chef
FOUR SEASONS TROON NORTH
SCOTTSDALE, AZ

SAMANTHA SANZ

Creative Chef
  MUSICIAN/ARTIST/AUTHOR
THE NETHERLANDS

JASPER UDINK TEN CATE

      
Lead Sommelier
RITZ-CARLTON
HALF MOON BAY CA

TODD BRINKMAN


View the wines, spirits, and beers chefs and sommeliers have paired with food featured in FOODIES WEST on our new page:




Chef Jason Pringle talks about one of his favorite ingredients, Uni, on our
  Facebook Page!


       
Autumn Cheese Pairings:
2nd in a triptych

     
NAVIO
AT RITZ-CARLTON
HALF MOON BAY, CA


     
Edward & Son
Organic coconut products

     
THE SPIRIT OF ICELAND
REYKA VODKA


Don't miss what's new at
FOODIES WEST!


Sign up for a free subscription!


            


            


             

           
 
           
 
              
               Like Us!
Jason Pringle | Michelin Two-Star Chef de Cuisine | Navio at Ritz-Carlton Half Moon Bay, California He’s quiet, like the deepest rivers that make the least sound. Determined, like a river that stays the course. And like all rivers, Jason Pringle always ends up at the sea. “I’m actually from the Bay Area,” Pringle said. “The family moved up to Idaho to get away from the Bay Area. So I finished high school up there. Out of high school, I started a culinary program up there. After graduating and spending a couple more years in the kitchen, I decided to come back to the Bay Area.” He landed a position in one of San Francisco’s most important kitchens of the time, AQUA, located in San Francisco’s Financial District; his first job back in San Francisco, in 2002. Michael Mina was executive chef. “That was a crazy time,” Pringle described the scene. “Do 200 to 300 covers every night of the week. Tensions were high. There was camaraderie, but it was also very cut-throat back in those days.” Pringle kept the course. “I just kept pushing through it,” Pringle said. “I remember my first six months, I thought, everyday, I was going to be fired. Just perseverance and putting my head down and saying, This isn’t going to happen. I’m going to push and strive to make it.” Pringle worked his way up from Garde manger to executive sous chef in two years’ time. His harried beginnings continued as the whole kitchen went through “a big transition” time. “Michael left the company,” Pringle explained. “That’s when he started the Mina Group. Laurent Manrique came in. Michael Bauer [San Francisco Chronicle restaurant critic and executive food and wine editor] commented the restaurant was “doing a u-turn at 80 miles an hour.” It went from being very American food to very French food.” And the covers didn’t slow down. “It was a lot work,” Pringle said. “A lot of learning new techniques. It was fairly smooth. For me, it was getting back to some of my roots. My grandmother’s father came over from French Morocco.” By 2006, Michelin Guide awarded AQUA two stars, and again in 2007 and 2008. But Pringle didn’t stick around for the last year. When Peter Armellino left as the chef de cuisine in 2007, Pringle left to open San Francisco’s waterfront restaurant, Epic Roasthouse, with Jan Birnbaum.