Rising Star Chef Peter Rudolph of CAMPTON PLACE - Biography

San Francisco, CA

November 2011

East Bay native and 2007 San Francisco Rising Star Chef Peter Rudolph was introduced to fresh produce and seasonality by way of the abundance of ripe fruit and vegetables in his grandparents’ garden. This early influence is evident at Campton Place, where he carries the mantle of innovative California Cuisine with dishes that are equal parts-ingredient and technique-driven. While mentors Gunter Seeger and Joel Antunes taught him techniques, respect for ingredients and culinary daring, he cites his local farmers as the base of everything he does.

After graduation from the California Culinary Academy in 1995 he took a position in pastry at Brasserie Savoy in San Francisco with Chef Dean Max. For the jump into savory he headed to The Dining Room at the Ritz-Carlton in Buckhead, Atlanta, working first with Gunter Seeger and then Jöel Antunes. In 2000 he became Sous Chef at Jer-ne in The Ritz-Carlton, Marina del Rey working under Chef Troy Thompson; most recently he was Chef de Cuisine at Navio in the Ritz-Carlton, Half Moon Bay.

He joined Campton Place as Executive Chef in 2006, following the rather large footsteps of Laurent Manrique and Daniel Humm – since the move Rudolph has immersed himself in high-concept technique and developed a talent for stunning plating. His sense of playfulness is evident in dishes like his squid risotto, which isn’t a risotto at all but actually tiny rice grain-size pieces of squid cooked in their own inky sauce. He pairs it with a slow-poached egg yolk that breaks over the rice for depth, richness and color and garnishes with a delicate parmesan tuile that shatters into pieces to season each mouthful.