Issue link: http://digital.copcomm.com/i/26650
The F&B Team at Silverado Resort and Spa in Napa Valley Peder Tillung Jeffrey Jake THE Food and Beverage Manager and 2 Executive Chef 3 4 5 1 2 3 4 Peder Tillung. Chef Jeffrey Jake. Peder Tillung began his hospitality career working in local restaurants as a teen, and went on to graduate from the Culinary Institute of America in New York. After graduating, he worked as Chef and Executive Chef for Ritz-Carlton Hotel Company and Marriott Hotels & Resorts in Missouri and Minnesota, before becoming front-of-house as the Food & Beverage Director at the W New Orleans, where he originally joined as Executive Chef. From that point on, he held several F&B Manager/Director positions before joining Silverado in the fall of 2010. Under Tillung’s direction, a great deal of attention and focus is now being placed on training programs throughout all F&B outlets at the Napa Valley resort, including The Grill, Royal Oak restaurant and banquet services. One of Tillung’s overall goals is to restore the rich history of Silverado Resort and enhance the guest experience in all areas of the Food and Beverage departments. Jeffrey Jake is the only boy in a family of six children and began his culinary career a few years after graduating from Vintage High School in Napa. Jake’s first job was at Domaine Chandon working under his mentor, Udo Nechutneys, during a fascinating time. “California Cuisine was just emerging, with chefs like Alice Waters, John Ash, Ken Holm and others blazing a very exciting revolution. I then worked my way up to Chef de Cuisine and Executive Chef at several Northern California inns and hotels,” he tells THE TASTING PANEL. “My role at Silverado as Executive Chef—since late summer 2010—incorporates all that I have experienced, like recruiting and developing a staff of ‘culinarians’ who are passionate about what they do for a profession. 106 / the tasting panel / march 201 1 5 1 2 3 4 5 1 2 3 4 5 “10” Peder’s Top Five Faves 1 Peder’s Five Pet Peeves Waitstaff who stack plates on top of you as they are clearing the table Silverware not coursed out—three words: mise en place! Servers who can’t remember who ord- ered what and “auction off” the dishes On that same note, when back servers try to help and also don’t know who ordered what, so guests have to tell them what they ordered Unfriendly service—we are, after all, in the hospitality industry! Jeffrey’s Top Five Faves California lamb from Dixon The Vita-Prep blender My cookbook collection Shucking fresh oysters at Hog Island Oyster Co. at “the Farm” in Marshall, CA Sparkling wine at sundown at Domaine Carneros Jeffrey’s Five Pet Peeves No soap or towels in restrooms When food arrives before the bever- ages have been served When silverware, glassware, and table tops are not clean Guests not being acknowledged when entering a restaurant Watching food sit in the window and not being delivered to tables Our series continues every month this year, brought to you by Funkin fresh fruit purées, a brand that supports the integrity of the Food and Beverage people in our industry. LIST My hobbies hiking/biking/carpentry Best steak house: Strip House in Houston, Texas Eating Sushi at UNI, Woodlands, TX Drinking a perfectly balanced Margarita Bananas Foster at Brennan’s Restaurant, New Orleans Taking Inventory with. . . PHOTO: BONNY MARTIGNONI PHOTO: BONNY MARTIGNONI