Executive Chef Rick Edge, Chef Instructor

[CCM]

Executive Chef
Rick Edge
Chef Instructor

“Some people dream of success, while others wake up each day and work hard at it”

According to Chef Rick Edge, this quote is indicative of the driving force behind his cooking.

While studying at the California Culinary Academy, Rick took a position in the brigade of the Mandarin Oriental Hotel in San Francisco. Upon graduation in 1994, Chef Ken Oringer recognized Rick’s abilities and promoted him to the celebrated kitchen of Silk’s Restaurant, the Mandarin Oriental’s famed fine dining restaurant in San Francisco. Realizing that he had found his mentor, Rick poured all of his energy into his work. During Rick’s tenure at Silk’s, the San Francisco Chronicle awarded the restaurant three and a half stars. Under the tutelage of Chef Oringer, Rick continued to challenge himself to learn more about flavors, organization and commitment.

In 1997, Chef Oringer asked Rick to be his opening Sous Chef for Clio, the new restaurant he was planning in Boston. The restaurant opened to immediate praise and earned Chef Oringer the prestigious James Beard Award for “2001 Northeast Chef of the Year.”

After five years of training with Chef Oringer, Rick decided he needed to experience a different style of cuisine. He accepted a position with Chef Laurent Gras at Peacock Alley in the famous Waldorf-Astoria Hotel in Manhattan. Rick honed his skills and learned to focus on the simple natural flavors of food. After spending three years on the East Coast, Rick returned home to California and joined the renowned Aqua as Sous Chef working with Chef Michael Mina.

In 2001, Rick accepted the position of Chef de Cuisine of the acclaimed Pacific’s Edge restaurant at the historic Highlands Inn, Park Hyatt Carmel. Rick’s contemporary American cuisine draws from French influence while focusing on seasonal ingredients.

In 2004, Rick took the position of Chef de Cuisine of Club XIX at the famed Lodge at Pebble Beach. While at Club XIX Rick received rave reviews from such publications as the Zagat Survey, Bon Appetit and Cigar Aficionado.

After spending the past year on the East Coast as Sous Chef at the famed Clio in Boston, Rick returned to the Monterey Peninsula and will join The Culinary Center of Monterey as a full time instructor for the senior class student chefs and will also be opening the Culinary Center Restaurant.