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Chef Michel Richard
A French born and trained chef, Michel Richard first made a name for himself at Gaston Lenotre's esteemed Paris pastry shop in the early 1970s.
A pioneer in creating revolutionary French/California cuisine, Michel relocated to the United States in 1975, and eventually opened the restaurant
Michel Richard in Los Angeles to great success. In 1987, Michel debuted his acclaimed Citrus restaurant, which truly put him on the culinary map.
He went on to helm fine dining venues in Santa Barbara, San Francisco, Washington, D.C. and now Carmel Valley. Michel is one of the world's most
decorated chefs, with recognition from the James Beard Foundation, Relais & Chateaux, Traditions & Qualite - Les Grandes Tables du Monde, Wine
Spectator, Zagat, AAA Four Diamond and Mobile Four Star. The October 2001 issue of Gourmet magazine, listed Michel Richard Citronelle as one of
the Top 20 Restaurants in the Country, and Michel regularly lends his creativity to prestigious culinary publications such as Food & Wine, Food
Arts, Saveur, Bon Appetit and the Wine Advocate. Constantly creating something new, Michel released his second book, Happy in the Kitchen, in 2006.
Chef Anthony Keene
An acclaimed and recognized culinary talent, Anthony Keene boasts more than 20 years of experience in all facets of cooking and kitchen management
for luxury resorts and restaurants. As director of culinary operations at Carmel Valley Ranch, Anthony oversees food and beverage operations for
the entire resort, as well as acts as executive chef, supervising menu creations and preparations for the property's catering, room service and
three restaurants. Anthony spent 15 years with Ritz-Carlton Hotels, serving as executive chef at the company's luxury properties in the United
States and Hong Kong. He also served as executive chef for Little Palm Island Spa & Resort in the Florida Keys, earning the property the status
of best hotel restaurant in Florida, and one of the top three hotel restaurants in the United States by the acclaimed Zagat Survey. Anthony strives
to be honest with food, allowing the freshest of ingredients to taste as they are, as well as create menus that feel "of the season" with a strong
regional prevalence.
Citronelle by Michel Richard
Chefs Michel Richard and Anthony Keene have fused their knowledge of haute cooking and regional flavors to create inventive and delicious cuisine
served throughout the resort. Whether dining in one of the property's restaurants, ordering in-suite or attending a private catered event, guests
relish a truly exceptional culinary experience. Fine dining is served Tuesday through Saturday evenings at the Citronelle by Michel Richard restaurant.
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