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About the Chef
Craig von Foerster
For Executive Chef Craig von Foerster, cooking is a personal philosophy,
passion and way of life. Since he began his culinary career the
journey has taken him from his Midwestern roots to the California
coast and beyond. At twenty he worked as the chef of the Perry House
in Monterey before moving to Hawaii to serve as Sous Chef in the
Bay Club at Kapalua Bay Hotel, where he studied Pacific Rim cuisine.
An opportunity to be chef/owner of Colorado's Café Bohemia
in Boulder led him back to the western states. Craig joined the
Sierra Mar staff in 1994 as Sous Chef for two years before returning
to Hawaii for a stint at the Plantation Veranda at Kapalua. He was
named Sierra Mar's Executive Chef in 1998.
Craig believes the difference between good and average food is
sometimes a minute detail. He feels the energy and care for really
great food must come from within. And the proof is in the pudding-the
2003 Zagat Guide rated Sierra Mar first in California for cuisine,
with an overall rating of third. At Sierra Mar Restaurant Chef Craig
focuses on seasonal and regional offerings, fusing California fare
with French and Mediterranean influences.
Chef Craig often has cooking classes available to guests. Check the Complimentary Activities page for cooking classes.
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