Guest Chefs 2017
Rancho Pescadero’s Guest Chef annual series is back for 2017 with a full line-up of talented chefs. This series of weekend culinary events held in the resort’s Garden Restaurant, features top chefs from North America.
Matt O’Neill March
Alex Seidel April
Matt McCallister June
Jason Dady July 7th
The Elements Are On Fire
GUEST CHEF SERIES
Rancho Pescadero’s Executive Chef Cesar Pita & Guest Chef Jason Dady are on FIRE on Friday, July 7th
Join us for our extraordinary Chef’s event on Friday at 6:00 P.M. or experience a Rancho getaway with our special package!
6:00 P.M. Mezcal & Tequila Tasting
7:00 P.M. Paired Dinner
US $ 80.00 per person ( includes tax)
ENJOY RANCHO PESCADERO & GUEST CHEF EVENT
Check in on Friday after 12:00 P.M. – Check out Saturday
Access to all amenities, complimentary yoga and ultimate Rancho relaxation!
Suite for 2
Chef’s Event for 2
US $275.00 (includes tax)
About Chef Jason Dady
Since 2001, Texas native Jason Dady has aimed to raise the bar of dining in San Antonio, Tex, to match the other elements of what the top tourist destination has to offer.He works beyond the role of restaurant owner to create a tight-knit bond with his team and the local community with Jason Dady Restaurants. His accolades include: “Best Chef San Antonio” by San Antonio Current and San Antonio Magazine, “40 Under 40 Rising Star” in the San Antonio Business Journal, a Star-chef’s Rising Star Restauranter Award, Culturemap’s 2016 Tastemaker Award for “Chef of the Year,” and he has been honored as a James Beard Semi Finalist.
Dady opened the Lodge Restaurant of Castle Hills in 2001, featuring one of the city’s first tasting menus, followed by the modern American cuisine at Bin 555 Restaurant and Wine Bar in 2004. He then refocused on returning his affinity for fine Italian cuisine, with the launch of the Trattoria – now his flagship – in 2007, initiating the movement for restaurants in San Antonio to create handmade pasta. His current concepts include the Northern Italian, Tre Enoteca (2015); an award-winning family-friendly Texas pit ‘cue Two Bros BBQ Market(2008); And B&D Ice House (2014); along with Duk Truck, a mobile kitchen.
Dady introduced the coastal seafood-centric Shuck Shack in July 2015, a sport where thoughtfully approachable food and family fun collide. Next up for Dady is Range, a modern American chophouse on the San Antonio riverwalk, salted for Autumn 2017.
Guest Chefs Lineup
Matt O'Neill - March 9-12, 2017
Matt O'Neill, Executive Chef of the Aspen Kitchen in Denver, kicks off our 2017 Guest Chef series. - Formerly of Ajax Tavern, where he oversaw the kitchen as well as the execution of events for the Food and Wine Classic in Aspen. Matt was also the sous chef at Bar Boulud and August Restaurant; and was chef de partie at Restaurant Daniel.
Alex Seidel - April 6-9, 2017
Alex Seidel, chef and owner at Fruition (opened in 2007) and Mercantile (opened in 2014) in Denver was named Best New Chef in Food & Wine Magazine's 2010 issue. - “When not cooking at Fruition, Seidel is at his farm tending or milking some 60 sheep…in addition to making cheese, Seidel raises a heritage pork breed called “Large Black” and has planted his 10-acre farm with fruits and vegetables to supply the restaurant kitchens.”
Matt McCallister June 8-11, 2017
Matt McCallister was named Food & Wine's Best New Chef in 2014 and is a three-time James Beard Foundation Semifinalist for Best Chef Southwest (2014, 2015, 2016). He opened FT33, a vegetable-forward restaurant offering hyper local ingredients, in 2012. FT33 is the only five-star Dallas Morning News restaurant in the city.
Jason Dady - July 6-9, 2017
Jason Dady is the Executive Chef/Owner at Tre Trattoria, Tre Enoteca, Two Bros. BBQ Market, The DUK Truck, B&D Icehouse, Shuck Shack, and Dady Premier Catering in San Antonio, TX. He was awarded “Star Chef Restaurateur” by Star Chefs, semi-finalist nomination by James Beard.