In this issue, the head chef at the Ritz-Carlton talks about his training, his travels and his creations. Siegel also discusses seasonal ingredients and what’s in his recipes right now.
“When creating dishes, I don’t like to limit myself to certain ingredients. I use only what’s fresh and what feels right at the time. At The Dining Room, I focus on creating menus with flavors and ingredients that are in season.”
To read more, click here.
Like Haute Living San Francisco? Join our Facebook page or follow us on Twitter @HauteLivingSF. Want Haute Living San Francisco delivered to your inbox once a week? Sign up for our newsletter.
