Chef’s Circle Executive Chef Craig von Foerster


Sierra Mar at Post Ranch
Big Sur, California


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.

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Always in Season

Thanksgiving 

Thanksgiving is a time for enjoying the bountiful gifts of the Earth.
For hundreds of years, Wild Rice has been a traditional ingredient of American feasts.  
Try one of these recipes and make Wild Rice part of your family’s Thanksgiving tradition.


Recipes:
Apple-Sage Wild Rice Stuffing
Mini Pumpkins stuffed with Wild Rice
California Wild Rice and Walnut Dressing
Wild Rice and sausage stuffing

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.

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