Where else? 

To me, perfection is unobtainable because you always have
that need to become better. If you're always in search
of improvement, it's never ending. The sky's the limit.



Pastry Chef Winnona Herr

July 2014 Chef's Larder

Chef Aaron Geister

Spices & Seasons: Simple, Sustainable Indian Flavors
by Rinku Bhattacharya

Mesquite: Why you need to
know your source

Mixologist Eddie Garcia

Garland's Oak Creek Lodge
Restaurant Revue

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Synopsis: Foodies West, July 2014 (Bilingual English/Spanish)

Chef de Cuisine Kevin Tanaka, Ritz Carlton in Half Moon Bay, California was born in Waimanalo, Oahu, Hawai’i.“I always liked to be in the kitchen. I grew up cooking with my grandparents. I was always in the kitchen. Pretty much from there, I was always the one in college cooking for my roommates in the dorm. I’d be the one cooking dinner for everybody in our apartment.“I wanted to do something with my hands and be creative. I always loved cooking, and I saw there was a culinary academy in San Francisco. So I applied halfway through my senior year in college. California Culinary Academy. Le Cordon Blue. It’s a good program for a one-year school. It’s a one-year program and three months internship. That’s how I started here, as an intern. Eight long years ago.” It’s not always easy to get into Ritz Carlton. How did he do it? “I applied,” Tanaka laughed. “Actually, I was planning to go to Chicago. I was trying to go to work at Charlie Trotter’s. I actually went there for a week and did a stage. They offered me the position, but they required 6 months.” Unpaid.  “And I said, Hey, there’s no way I could do it. One of the chefs in the culinary school knew Chef Xavier. So they were able to get me here.”