From East Coast To West, New Navio Restaurant Chef Turns The Tide On Coastal Cui

It was wild turkey that first inspired Brian Bistrong to begin his foray into the culinary field. This was not a decision made after a night of carousing. At the tender age of 14, young Brian landed a job at a wild turkey farm. His agricultural employment combined with the influence of his grandmother, a gifted baker, inspired him. Fresh ingredients have captivated him ever since.

Chef Bistrong brings his passion for seasonal elements to Navio restaurant at The Ritz-Carlton, Half Moon Bay where he has assumed the role of chef de cuisine. His menu reflects his ultimate goal-utilizing regional produce, fish and other ingredients to create fabulous "Coastal Cuisine". "I believe in keeping the integrity of the food-each ingredient-letting them speak for themselves," Bistrong says.

A graduate of Boston University and The Cuinary Institute of America, chef Bistrong was most recently chef de cuisine at the renowned Bouley Bakery. He has worked extensively with acclaimed chef, David Bouley at Restaurant Bouley and through Bouley International. Prior to working with chef Bouley, he served in the formidable kitchens of Lespinasse with chef Gray Kunz. Bistrong, who feels that his culinary education is a continual process, looks to both chefs a mentors inspiring him to refine his techniques and constantly strive to create "the perfect dish." He has traveled extensively throughout the world in an effort to hone his craft.

Chef Bistrong was attracted to The Ritz-Carlton, Half Moon Bay's restaurant, Navio because of its unique coastal location and The Ritz-Carlton Hotel Company, LLC's direction in the identity of their restaurants which match his own philosophy-to present guests with fare that reflects the freshest available local ingredients in a comfortable and relaxed setting.

Navio restaurant at The Ritz-Carlton, Half Moon Bay is located at One Miramontes Point Road. For further information, call 650-712-7000.