Situated atop a breathtaking ocean bluff overlooking 50 miles of rugged California coastline, The Ritz-Carlton, Half Moon Bay is no doubt the region’s hospitality grand dame. The only five-star luxury oceanfront resort in the San Francisco Bay Area, the seaside sanctuary evokes the ambience of grand East Coast and European retreats of yore. Featuring Ritz-Carlton stellar service, the brand’s trademark glamour is well-illustrated by its dramatic cliffside views, its recreational opportunities, a sumptuous spa, and incomparable cuisine options.
Executive Chef Roberto Riveros oversees the resort’s culinary operations, including its restaurants, banquets, and in-room dining. Prior to joining the culinary team at The Ritz-Carlton, Half Moon Bay, the Chilean-born Riveros was the Chef de Cuisine for the illustrious Ozone at The Ritz-Carlton, Hong Kong. With a passion for cooking since childhood, he brings more than 18 years of international culinary experience to the resort’s restaurants: The Ocean Terrace, the perfect spot for lunch and afternoon/evening cocktails, serving raw bar and grilled items along with a brilliant setting sun, the airy Conservatory, with panoramic views of the Pacific, featuring a full bar and California comfort cuisine, and the fine-dining, destination Navio, with its sweeping Pacific Ocean and sunset views.
Though the entirety of the resort’s culinary offerings are under the watchful eye of Chef Riveros, it is Chef de Cuisine Francisco Simón who artfully oversees the Navio menu. He serves innovative yet approachable (and visually arresting) dishes that celebrate not only the bounty of the sea but prime cuts as well.
Select from Chef Simón's three-course prix fixe menu, or his signature, seven-course Chef’s Tasting Menu with optional wine pairings. Seasonal menu items might include: Tagliolini with Fort Bragg uni, beurre blanc and dill, Petrale Sole with orange, squash and zucchini blossom, and a tender Angus Beef Tenderloin with little Romaine, Piquillo pepper and Castelvetrano olives. For dessert, a delicate illusion of a pluot contains that which it resembles: poached pluots, almond chocolate mousse, and bellini sorbet.
Enhance the meal with selected wine pairings and enjoy Sommelier Marcus Slosek’s exacting choices that magnify the deliciousness of every course, such as a 2009 Philipponnat Clos des Goisses paired with Ahi Tuna Loin or a 2013 Ridge Monte Bello (considered by many to be the finest winery in California) served with a Flannery 28 Day Dry Aged Striploin. A 1983 Chateau d'Yquem pairs beautifully with a Melon & Brie dessert.
The resort is also happy to announce the return of its renowned Global Cuisine Series after a two-year hiatus. This year’s lineup includes Michelin-starred chefs from across the country who will collaborate on dinner and brunch menus for one weekend each at Navio. The schedule includes:
Chef Freddy Money (Atlanta), July 22-24: Having trained in some of the best culinary environments in Europe, Chef Money shares his time with Tavistock Group and its restaurant portfolios. He currently serves as culinary director for Atlas and The Garden Room within The St. Regis Atlanta. He creates menus that focus on ingredients, provenance, and texture, resulting in a powerful combination of wonderful and memorable food.
Chef Matthew Neele, Wallsé (New York City), September 9-11: With a culinary career that started in New Haven, CT, led to South Africa and throughout Europe, Chef Neele realized his forte in the small fine dining format, which led him back to the states under the watchful eye of legendary Austrian Chef and restaurateur Kurt Gutenbrunner. Chef Neele will bring Michelin-starred Wallsé’s signature Austrian flare to Navio’s coastal cuisine by way of schnitzel, light fish dishes, and beautiful Viennese pastries.
Chef Noah Sandoval, Oriole (Chicago), November 11-13: Sandoval is chef and owner of Oriole, the acclaimed 2 Michelin-starred restaurant in Chicago’s West Loop serving an extended New American tasting menu. He was the founding chef at Senza, the genre-breaking Chicago restaurant that was the first gluten-free restaurant to receive a Michelin star. Chef Sandoval was named a Food & Wine Best New Chef in 2017, the same year Oriole began receiving and maintaining its 2 Michelin-star rating.
Each chef will be on site to execute dishes reflective of their respective establishments for one weekend, with dishes appearing on the Friday and Saturday Chef’s Tasting Dinner Menus, and Saturday and Sunday Brunch at Navio. The Chef’s Tasting Dinner Menu will feature three dishes from the visiting chef and is available for $249 per guest. Navio Weekend Brunch will feature two to three dishes from the featured chef with seatings at 10 a.m., Noon and 2:30 p.m. for $249 per guest.
For more information on the Global Cuisine Series, click here.
Photos courtesy of The Ritz-Carlton, Half Moon Bay
