Roland Passot
Roland Passot
Roland PassotChef and Owner, La Folie, Left Bank and LB Steak - Bay Area, CAPersonal MissionContinue to make my native country proud through continued studies and explorations of French cuisine.Unique SpecialtyClassic and contemporary french cuisine using local ingredientsOther PassionsDonating time and talent to favorites like Meals on Wheels, SF Food Bank and the James Beard Foundation.Websitehttp://www.lafolie.com/
Expertise
Chef Roland Passot began his culinary career at age fifteen in France's gastronomic capital of Lyon. Traditionally trained by some of the most famous chefs in France he began as an apprentice peeling carrots and potatoes in the kitchens before working his way up to the position of assistant Sous-chef at Léon de Lyon under Chef Paul Lacombe. He was singled out by Jean Banchet of Chicago’s famed Le Français while a member of the brigade de cuisine at the eponymous restaurant of Chef Pierre Orsi in Lyon. In March 1988 Passot and his wife Jamie opened La Folie. Ownership of the intimate 60-seat restaurant gave Passot the freedom to truly cook from his heart without the constraint of having to follow someone else’s rules or ideas of what or how to cook. In 1994, Passot teamed up with Edward N. Levine, to develop and open Left Bank in Larkspur. This 200 seat brasserie was an immediate success and in August 1998 Passot and Levine opened a second Left Bank in Menlo Park. What followed was more interest and demand for more locations. Left Bank grew to three more locations, in Pleasant Hill, Menlo Park and San Jose. Named “Northside Chef of the Year” in 2005 by Northside SF Magazine, and an avid supporter of sustainable fishing, Chef Passot makes a conscious effort to reflect that in the dishes he prepares and the vendors he purchases from. Ranked as one of the Top Ten and Best French Restaurants in the San Francisco Bay Area by the Zagat Guide in 2006 and 2007, La Folie has continued to flourish in a city which is riddled with great talent, drive and inspiration. He has been nominated for the James Beard Best Chef, in 2005, 2006, and 2007. 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. Passot is dedicated to providing a fun environment where his guests can enjoy great food. READ FULL BIO
5 Videos1 Collection
Thumbnail image for Lobster Bisque
Roland Passot
30:58
Thumbnail image for French Fusion Scallops
Roland Passot
13:12
Thumbnail image for Smooth Mornay Sauce
Roland Passot
9:37
Thumbnail image for Lobster Croque Monsieur
Roland Passot
7:04
Thumbnail image for Gougères (Cheese Puffs)
Roland Passot
12:26
Credentials
James Beard AwardBest Rising Star Chef1980
Chevalier dans l’Ordre du Mèrite Agricole2001
Gault Millau and San Francisco Focus1 of 3 Best SF Restaurants
Fine Dining Hall of Fame
Best FoodBest Nouvelle French Restaurant1998
Gourmet MagazineBest Food in San Francisco