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MAÎTRES CUISINIERS DE FRANCE | EXECUTIVE CHEF
XAVIER SALOMON: On Mentoring
November 2016 Issue | Vol. 4, No. 20                                     NAVIO | RITZ-CARLTON HALF MOON BAY,  CALIFORNIA





















 
 
 
 

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

     
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Xavier Salomon: On Mentoring | Maîtres Cuisiniers de France | Executive Chef at Navio at Ritz-Carlton Half Moon Bay, California Most teenagers choose posters of a sports or rock star to plaster on their bedroom walls. But not Xavier Salomon. The third-generation chef who grew up in his dad’s Michelin-awarded kitchen chose Paul Bocuse. “I became a fan of Chef Bocuse,” Salomon said. “When I was younger I would save money to have dinner there. I would buy all these books, and I had a poster. Some people have posters of like, you know, singers or whatever.” Bocuse, along with Salomon’s dad, defined the direction for Salomon’s successful career in the kitchen. Salomon trained with Jo Rostang at his Michelin three-star Le Bonne Auberge in Antibes, France, came to the U.S., and eventually joined Ritz-Carlton in 1991. He opened properties all over the world, and got a reputation for having more stamped pages in his passport than most of his colleagues. Salomon even got a chance to work with Bocuse while facilitating special events Ritz-Carlton had with a Champagne house. “I think it’s a gift that I’m doing something that I love to do,” Salomon said.