Ron Siegel
| Ron Siegel | |
|---|---|
| Born |
August 12, 1966 Manhattan, New York |
| Education | California Culinary Academy |
| Culinary career | |
| Cooking style | French |
Ron Siegel is an American chef who formerly worked in San Francisco. In August 2012, it was announced he was joining San Francisco restaurant, Michael Mina, as executive chef. He had been Chef of the Dining Room at the Ritz-Carlton Hotel, taking over for Chef Sylvain Portray in 2004. Siegel is perhaps best known for his 1998 appearance on Iron Chef, becoming the first ever U.S. citizen to win in Kitchen Stadium. His cooking style is known for blending haute French cuisine with subtle Japanese touches.
Moving to San Francisco from New York at the age of seven, Siegel broke into the culinary world as a butcher in Palo Alto, California. Siegel enrolled at the California Culinary Academy in San Francisco and in 1991 went to work as a line cook at Aqua Restaurant, a seafood restaurant in the Bay Area.
In 1993, Siegel moved to New York to work at Daniel, and returned a year later to work at The French Laundry in Yountville, California as an opening sous-chef to Thomas Keller.
In 1996, Siegel left The French Laundry to become Chef of Charles Nob Hill in San Francisco, which specialized in a fusion of French and California cuisine.
In 1999, while he was the executive chef of Charles Nob Hill, Siegel was selected as one of Food & Wine Magazine's 10 "Best New Chefs in America."
In 2001, Siegel left Charles Nob Hill to become executive chef of Masa's of San Francisco. Siegel remained at Masa's until June 2004 when he took over the Dining Room of the Ritz-Carlton Hotel, where he focused on French cuisine with a Japanese influence. The name of his venture at the Ritz-Carlton Hotel, "Parallel 37", was inspired by the geographic latitude near San Francisco.
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