Phillip M. Kaufman
Executive Chef
Sea Ranch Lodge
A native of the West Coast, Phil's talents are the result of formal training and the influence of two of California's most prominent chefs,
George Morrone and Bradley Ogden.
Phil's impressive resume includes executive positions with such popular Bay Area restaurants as One Market, where his association with George Morrone began, and the Lark Creek Restaurant Group, where he worked as executive chef under the direction of Bradley Ogden.
Phil opened and also served as Executive Chef for Hush Restaurant in Laguna Beach, where he earned four stars and was named one of Orange County's top 20 Chef's. He worked in notable San Francisco Bay area establishments as the Gramercy Grill on Nob Hill as well as Evvia Estiatorio and Restaurant Soleil in Palo Alto. His signature "contemporary meets old world" style drew extended and widespread accolades.
Phil received his degree from the Culinary Institute of America in Hyde Park, New York. He moved to Aspen Colorado to work with Richard Chamberlain at The Little Nell, a Five-Star, Five Diamond property. Phil's career was further enhanced by subsequent positions at the Surf & Sand Hotel in
Laguna Beach, and Arizona's L'Auberge de Sedona.
After being hired away from Hush Restaurant by executives within the MGM Corporation, he served as the Assistant Executive Chef for 3950 at The Mandalay Bay Hotel. Phil then opened Nora's Wine Bar in Las Vegas, where he garnered great acclaim and a loyal following for his rustic Italian cuisine.
After relocating back to the Bay Area from Las Vegas, Phil opened the acclaimed Varenna at Fountaingrove, in Santa Rosa. Phil is very excited to be at The Sea Ranch Lodge, where his aim is to continue in the tradition of using the best locally grown fresh and sustainable products from northwest Sonoma county, and transforming them into a culinary statement which matches the spectacular setting.
Executive Chef
Sea Ranch Lodge
A native of the West Coast, Phil's talents are the result of formal training and the influence of two of California's most prominent chefs,
George Morrone and Bradley Ogden.
Phil's impressive resume includes executive positions with such popular Bay Area restaurants as One Market, where his association with George Morrone began, and the Lark Creek Restaurant Group, where he worked as executive chef under the direction of Bradley Ogden.
Phil opened and also served as Executive Chef for Hush Restaurant in Laguna Beach, where he earned four stars and was named one of Orange County's top 20 Chef's. He worked in notable San Francisco Bay area establishments as the Gramercy Grill on Nob Hill as well as Evvia Estiatorio and Restaurant Soleil in Palo Alto. His signature "contemporary meets old world" style drew extended and widespread accolades.
Phil received his degree from the Culinary Institute of America in Hyde Park, New York. He moved to Aspen Colorado to work with Richard Chamberlain at The Little Nell, a Five-Star, Five Diamond property. Phil's career was further enhanced by subsequent positions at the Surf & Sand Hotel in
Laguna Beach, and Arizona's L'Auberge de Sedona.
After being hired away from Hush Restaurant by executives within the MGM Corporation, he served as the Assistant Executive Chef for 3950 at The Mandalay Bay Hotel. Phil then opened Nora's Wine Bar in Las Vegas, where he garnered great acclaim and a loyal following for his rustic Italian cuisine.
After relocating back to the Bay Area from Las Vegas, Phil opened the acclaimed Varenna at Fountaingrove, in Santa Rosa. Phil is very excited to be at The Sea Ranch Lodge, where his aim is to continue in the tradition of using the best locally grown fresh and sustainable products from northwest Sonoma county, and transforming them into a culinary statement which matches the spectacular setting.
