Madera’s Flare – Madera’s Executive Chef Peter Rudolph

Previous PostHaute 100 San Francisco
Next PostLunch is Not for Wimps at Buck's of Woodside Restaurant

As Madera’s Executive Chef, Peter Rudolph has created one of the most critically acclaimed and innovative menus in the country. After two years as Executive Chef at the famous Campton Place restaurant in San Francisco, Rudolph came to Madera and designed a menu that heavily incorporates and celebrates the quality of local ingredients. Inspired by his upbringing in the California countryside and surrounded by the freshness of his family’s garden, Rudolph created a restaurant that represents the region’s unique flavors. Madera’s authentic and exceptional fare has earned Rudolph’s buzzing establishment one star by the Michelin Guide of 2012.

 If we aren’t cooking at home, I love to eat in San Francisco at Star Belly, SPQR, Four and Water, Limon Rotisserie, Mr. Pollo, Taqueria Vallarta or my favorite secret Korean restaurant.

How did you begin your culinary career?

I started by loving food and by eating a lot and learning the power of flavors. I began learning to cook simple things from my relatives and learning that everyone had something to teach. When I was younger and washing dishes in small restaurants, I was given the opportunity to prep and cook family meals and I inevitably caught the cooking bug. I then decided to go to the CCA in San Francisco.

What chefs are your mentors?

Gunter Seeger, Joel Antunes, Xavier Salomon, Troy Thompson, and Dean Max.

Tell us what makes Madera at Rosewood Sand Hill so special?

We have a unique approach to cooking with amazing produce from California, and we pair a comfortable experience with delicious cuisine. We change 4-5 dishes a week, making Madera the kind of restaurant you can come to every week and have a great meal. The chef team at Madera is one of our biggest strengths. The collaboration of Erik Romme and Daniel Gomez Sanchez can really be seen in the quality of all the of our meal periods. Their professionalism and artistry in the production of our menu is something that inspires me everyday.

VCs and entrepreneurs are often seen meeting at the resorts bar and restaurant, the Madera. How much pressure does that put on you to deliver quality experience?

Yes, that is certainly a lot of pressure, but I find that just focusing on making great food and developing relationships with our guests brings everything to a personal level. Our guests are really approachable and just love good food.

What are some of your favorite items on the menu?

At Madera, I really like the Charmoula Spiced Local Halibut, Hearth Roasted Chicken Fresh Hawaiian Heart of Palm Salad, Summer Lamb “Cassoulet” and the Roasted Long and Bailey Farm Suckling Pig. We have a new wood-burning Hearth, and the flavor of the food coming out of it is amazing. You can taste the flavor of the almond wood.

When you’re not at Madera restaurant, where are we most likely to spot you having a meal out?

If we aren’t cooking at home, I love to eat in San Francisco at Star Belly, SPQR, Four and Water, Limon Rotisserie, Mr. Pollo, Taqueria Vallarta or my favorite secret Korean restaurant.

What is your favorite pastime?

Spending time with my family, cycling, wine, food and the ukulele.

connect with haute living National
Loader