2014 Western Regional Conference Academy Events
Experience Culinary Excellence at the 2014 Western Regional Academy Dinner
Tuesday, March 4, 7–11 p.m.
The Western Regional Conference AAC dinner will be hosted by Nathan Beriau, executive chef, The Ritz Carlton San Francisco, AAA Five Diamond luxury hotel.
The Ritz-Carlton San Francisco named Nathan Beriau executive chef in 2011. Beriau oversees all hotel culinary activities, including dining in Parallel 37, in-room dining, banquets and catering.
A native of New England, Beriau was inspired to get behind the stoves by his father, Chef Wilfred Beriau, Department Chair of the Culinary Arts Program at Southern Maine Technical College, and recipient of the American Culinary Federation, Inc., (ACF) Chef Educator of the Year award. Learning from and looking up to his father, Beriau always dreamed of being a chef and never had any other career ambition. While receiving an Associates Degree in Culinary Arts from Southern Maine Community College, Beriau worked as a cook at Portland Marriott at Sable Oaks before becoming a Kitchen Manager at Falmouth Sea Grill, both in Portland, Maine. Beriau then enhanced his culinary training working alongside some of the region’s most renowned chefs including Rob Evans, Sam Hayward and Al Hines and carrying the Sous Chef role in the area’s many top restaurants before becoming Chef de Cuisine in 2002 at the Harraseeket Inn, located in Freeport, Maine. In this role, Beriau oversaw the fine dining restaurant MDR in the AAA Four Diamond inn, working with Maine Organic Farmers and Gardeners Association-certified farmers to produce the monthly-changing seasonal menus.
In 2005, Chef Beriau and his wife set their sights on San Francisco, joining The Dining Room team at The Ritz-Carlton, San Francisco. After two years in The Dining Room, Beriau became the opening Sous Chef of Epic Roasthouse in San Francisco where the restaurant received Three Stars by The San Francisco Chronicle. In 2008, Beriau returned to The Ritz-Carlton, San Francisco as a Banquet Chef and was promoted just a year later the role of Executive Sous Chef, becoming the back bone of the hotel’s culinary operations.
Jerald Chesser, CEC, CCE, AAC
Tuesday, March 4, 8:30 a.m.–9:30 a.m.
This demo focuses on the preparation of a three-course menu, which was developed to achieve a high level of flavor with a low environmental impact. Presented by Jerald W. Chesser, CEC®, CCE®, AAC®, professor, The Collins College of Hospitality Management, California State Polytechnic University.
Stafford DeCambra, CEC, CCE, CCA, AAC
AAC Fellow’s Meeting
Tuesday, March 4, 10:15 a.m.–11:15 a.m.
The past year’s operations will be discussed at this business meeting, as well as future plans and strategies. Presented by American Academy of Chefs® Chair Stafford DeCambra, CEC®, CCE®, CCA®, AAC®.