CHEF RON SIEGEL
We are so very proud to be a purveyor for Chef Ron Siegel at Madcap, his new San Anselmo restaurant in Marin County. A lover of his “silver bullet” as he affectionately called our 1 L can, since his days at The Ritz Carlton in SF, chef Ron and his sous chef would toss it back and forth between them in the kitchen for fun! Always sure to have plenty on hand, chef has been using Salute Santé! PRO at The Ritz, Michael Mina Restaurant and now Madcap. He also loves to drizzle our Varietal EVCP grapeseed oils over his masterful creations.
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Siegel is known for his 1998 appearance on Iron Chef, becoming the first ever U.S. citizen to win in Kitchen Stadium. After decades in the restaurant industry, Siegel has shown an impressive culinary background and now he has ventured out on his own. He recently opened Madcap in Marin County, a dinner-only menu focused on local farmers market bounty in a comfortable environment — “a place that people feel like they could come once a week,” Siegel says. Read this phenomenal review by Michael Bauer of the SF Chronicle
Siegel moved to San Francisco from New York when he was 7 years old. He began delving into the culinary world as a butcher in Palo Alto California. Siegel attended the California Culinary Academy in San Francisco and began working as a line cook in the Bay Area at Aqua Restaurant in 1991.
In 1993, Siegel moved to New York to work at Daniel, and returned a year later to work at The French Laundry in Yountville, California as an opening sous-chef to Thomas Keller. Three years later, Siegel left The French Laundry to become Chef of Charles Nob Hill in San Francisco, a fusion of French and California cuisine. While he was the executive chef of Charles Nob Hill, Siegel was selected as one of Food & Wine Magazine’s 10 “Best New Chefs in America.”
In 2001, Siegel left Charles Nob Hill to become executive chef of Masa’s of San Francisco. Siegel took over the Dining Room of the Ritz-Carlton Hotel in 2004. He focused on French cuisine with a Japanese influence at Parallel 37 at the Ritz Carlton, which was inspired by the geographic latitude near San Francisco.
In 2012, Siegel left Parallel 37 to become the executive chef at Michael Mina. During 2016, he was the executive chef and partner of Rancho Nicasio in Nicasio, California. Now in 2017, Siegel continues to make his mark in the Bay Area effortlessly blending French and Japanese cuisines to create memorable dishes at his own establishment, Madcap in San Anselmo, CA.
