Personalities

Roland Passot

Roland's Links:

La Folie

Chef Roland Passot began his culinary career at the tender age of fifteen in France's gastronomic capital of Lyon. Traditionally trained by some of the most famous chefs in France, he began as an apprentice before working his way up to the position of assistant Sous-chef under Chef Paul Lacombe.

At age 20, Passot spent four years in Chicago. In 1981, he became the opening chef at French Room at the Adolphus Hotel in Dallas. While at the French Room, Passot received national accolades and prepared dinners for celebrities and royalty from around the world including Prince Charles and Bob Hope. Following his heart to San Francisco, Passot became the chef at Chez Michel, but it was not meant to be; the restaurant closed soon after he arrived.

Instead of looking for just another place to work Passot, with his wife Jamie opened La Folie in March of 1988. Through his rigorous French training and several positions in the Midwest, Southwest and in San Francisco, Passot had developed his personal style of cooking, in which he showcases at La Folie. In April 2009 La Folie celebrated 21 years with the opening of La Folie Lounge, located next door to the restaurant.

In 1994, Passot teamed up with Edward N. Levine, CEO of Vine Dining Enterprises, Inc. and President of Vine Solutions to develop and open Left Bank in Larkspur, followed by 4 others throughout the Bay Area. These 200 seat brasseries feature “Cuisine Grand-mere," Passot’s version of French home-style cooking.

Although Passot is extremely serious about his food, his talent, his gregarious personality and booming laugh have made him a favorite with local TV producers and as a guest chef with several local culinary centers including Draeger’s, Ramekins and Sur La Table. Chef Passot’s commitment to his métier is reflected locally with his October 2000 induction into the California Culinary Academy’s Chef Stars Walk of Fame. However his June 2001 awarding of Chevalier dans l’Ordre du Mèrite Agricole is perhaps one of his greatest accomplishments, as this is an official French Governmental recognition of his genuine contribution to his native country and the value of his craft. He also donates his time and talent to his favorite charities including Make-a-wish, Meals on Wheels, SF Food Bank and the James Beard Foundation.

James Beard Best Chef, California, 2005, 2006 and 2007 “Top Ten Restaurants in the SF Bay Area” Zagat Guide One of the first restaurants in the SF Bay Area to receive a coveted Michelin Star 4 star –San Francisco Chronicle 4 star-San Francisco Magazine Best French Restaurant- 7x7 magazine 2008, 2009, 2010