Personalities

Xavier Salomon

Xavier's Links:

Executive Chef - NAVIO Restaurant at The Ritz Carlton - Half Moon Bay

Executive Chef, The Ritz-Carlton, Half Moon Bay

Fourth in his family and second in The Ritz-Carlton Hotel Company to earn the title Maître Cuisinier de France (French Master Chef), and a fifth generation restaurateur, Xavier Salomon’s passion for food began at his family’s kitchen table in Savoie, France.

Salomon’s European tenure includes training under Jo Rostang at his Michelin Three-Star restaurant La Bonne Auberge in Antibes, France. Chef Salomon continued his education at Le Bateau Ivre in Courcheval and graduated from Thonon les Bains Culinary Academy. In 1991 he joined The Ritz-Carlton Hotel Company as the executive chef at The Ritz-Carlton, Aspen and in 1996, he moved to Atlanta as executive chef at The Ritz-Carlton, Buckhead.

Chef Salomon joined The Ritz-Carlton, Half Moon Bay in July 2001, where he oversees all dining experiences at the resort including the signature restaurant Navio, The Conservatory, Ocean Terrace, and 17,000-square-feet of banquet and wedding suites and ballrooms. His passion for utilizing Northern California’s rich bounty of local harvests has resulted in an acclaimed dining experience which has won national acclaim for The Ritz-Carlton, Half Moon Bay and its accomplished culinary team.