Executive Chef James Waller
Monterey Plaza Hotel & Spa, Monterey, CA

Chef Participant: Cooking for Solutions Conference 2006

James Waller began his career in the San Diego area, where he worked for over 15 years in four and five star restaurants and hotels developing his cooking philosophy. During his 11- years with the world-renowned Hotel Del Coronado, he moved from Sous Chef to Executive Sous Chef, with responsibility for seven restaurants and 70,000 square feet of banquet space with a maximum capacity of 5,000. He's prepared State Banquets for Presidents Nixon, Ford, Bush and Clinton and for Henry Kissinger.

As Executive Chef at the Monterey Plaza Hotel & Spa for the past five years, he defined the cuisine for the two restaurants as American Grill at the Duck Club and casual seafood bistro at Schooners. His emphasis on quality and innovation has helped to establish the hotel's reputation for special occasions, such as weddings, group functions and holiday events. He was recognized with the American Academy of Hospitality Sciences' 5-Star Diamond Award in 1999, 2000, and 2001.

Philosophy:
I believe that while one can do a great job at one dish, it is the unity of the team that brings about excellence. Excitement, joy and passion are the essentials to great cuisine. The quality of the Brigade or Team is as important as the quality of the product. Keep it simple and clean, having fun and being daring, as well as focused on the basics, brings the best to the table.

Restaurant (s)
Monterey Plaza Hotel & Spa (American Grill, Seafood Bistro).
- Executive Chef James Waller
400 Cannery Row
Monterey, CA 93940
(831) 646-1701
(831) 646-1700 ext: 5507
(831) 646-5937
www.woodsidehotels.com

Chef Recipe(s):
Spiced White Prawns with Avocado Soup and Tomato Consommé