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Chef Rodney Baca presents the fresh tastes of the Mediterranean, with a swirl of Asian flair. By combining Provencal French, Spanish, and Italian cooking traditions with the spices of Asia and techniques unique to California Cuisine, Chef Baca creates new dishes that delight the senses and the palate. Always in search of the freshest locally sourced produce, seafood, herbs and meats, he creates food perfect for San Francisco’s diversity, sophistication and sense of adventure.
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After attending the California Culinary Academy in San Francisco, Chef Baca trained under many of the country’s most acclaimed chefs, including Mark Erhler, Gerrard Ferri, Roland Gilbert, George Mahaffi, and Christian Monchare. He has held posts at three five-star and five diamond organizations, including two of the top twenty hotels in the world. These include:
The Ritz Carlton Marina Del Rey, where he led “Chef for a Day” workshops for children in Los Angeles, and also conducted five-star culinary training courses for United Airlines First Class Stewards.
The famed Meridian Hotel in Los Angeles, where he served as banquet chef and helped build the venue into one of the hot event locations in Southern California.
The exclusive Jonathan Club of Los Angeles, where he was executive sous chef, further refining his culinary skills while leading invitation-only events such as the Escofier Dinners.
The HotelBelAir in Los Angeles, where he trained under James Beard Award winning Chef George Mahaffi.
Chef Baca also served as executive chef of Mountain View Winery, as an integral part of this top California entertainment/dining destination venue; and was Owner and Executive Chef of Malia restaurant and lounge in Santa Monica, which was ranked #1 in new food by Zagat. He also found time to cater an A-List party at the 2006 Emmy Awards, and was a winner on The Food Network’s Iron Chef America competition. |
