FOODIES WEST.COM         
NAVIO RESTAURANT  (with Chef de Cuisine Jason Pringle)
October 2016 Issue | Vol. 4, No. 19                                                                                         RITZ-CARLTON HALF MOON BAY, CALIFORNIA
 
 
 
 
 

Maîtres Cuisiniers de France
Executive Chef
RITZ-CARLTON HALF MOON BAY
Xavier Salomon on Mentoring

Pastry Chef
ENCHANTMENT RESORT
SEDONA, AZ

MORGAN GURNEY

Creative Chef
  MUSICIAN/ARTIST/AUTHOR
THE NETHERLANDS

JASPER UDINK TEN CATE

Mixologist
  CHAMINADE RESORT
SANTA CRUZ, CA

EMILIO LOPEZ


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


       
Autumn Cheese Pairings:
2nd in a triptych

     
Edward & Son
Organic coconut products

     
THE SPIRIT OF ICELAND
REYKA VODKA

      
GIN’S ANATOMY
GENIÈVRE, JENEVER, JUNIPER
What makes gin tick.


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Navio at Ritz-Carlton Half Moon Bay, California (with Chef de Cuisine Jason Pringle When executive chef Xavier Salomon hired Navio’s chef de cuisine, Jason Pringle, he shared his vision for the restaurant. “I told him I wanted to create an AQUA,” Salomon said. “AQUA was probably the best seafood restaurant on the West Coast.” And then, pointing to the Pacific Ocean just outside Navio’s windows, Salomon continued. “I think it’s evident that we should have a seafood restaurant and make it a great one,” he said. “You know what I mean?” Right. Something beyond fried calamari, oyster platters, and sea bass. “Yeah,” Salomon continued. “I wanted something more upscale.” Pringle, who started his career in California at AQUA and perfected his skills working with the likes of Laurent Manrique, David Burke, and Daniel Buloud, understood exactly. “He said, That’s perfect,” Salomon said. “I mean he loves to work with, loves to cook with fish. Fish is hard to cook. Fish is difficult.” Pringle has the touch. He transforms fresh catches culled from the world’s oceans into some elegant dishes. Texture, taste, color—everything’s intact. Especially texture. The words velvet and silken come to mind. “And he searches some of the most amazing fish from the original location,” Salomon added. Such as Tai snapper, razor clams, Dover sole, and carabineros shrimp from Spain. Most restaurants don’t offer the extensive selection of sustainably-harvested seafood that Navio does. “If I was a chef looking at the menu,” Salomon said, “that’s what I would look at. I would open it up, and I’d want to try all these because it’s been a long time since I had this kind of thing.”