Chefs
Here are the chefs. Click on their logo for more informations.
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Charles Phan, Executive Chef
Born in Da Lat, Vietnam in 1962, Charles Phan and his family - parents and five siblings - left after the war in 1975 and relocated to Guam. It was from Guam that the Phans moved to San Francisco in 1977.
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David Kinch : Chef-Proprietor , Manresa
David Kinch grew up in New Orleans and started working in local restaurants as a teen. Captivated by the kitchen, he began his culinary pursuits by training at Johnson & Wales in Rhode Island, and went on to cook at various New York restaurants. Drawn by the traditions of European cooking, he undertook a year’s stage at the Hotel de la Poste in Beaune, France.
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Executive Chef Damien Dulas, Guy Savoy Las Vegas
Damien Dulas spent his childhood in Les Landes, a famous region of France known for its cuisine and high quality of its produce. He grew up with a mother and grandmother who loved to cook, and who from an early age involved him in preparing family meals. Damien’s objective for Las Vegas is “to rule over a kitchen and a team of the best quality, and to give an image of Guy Savoy in Las Vegas that’s just the same as the one he has in France”
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Hélène Darroze
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John Ash
John first came to national prominence when he was selected by Food & Wine magazine as one of America's “Hot New Chefs.” He founded his restaurant, John Ash & Company , in Northern California's wine country, in 1980 and it continues to be critically acclaimed more than 27 years later.
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