BIO: Executive Chef Peter Rudolph

Peter Rudolph is the Executive Chef of Madera, the signature restaurant at Rosewood Sand Hill in Menlo Park, Rosewood Hotels & Resorts' newest addition to its collection of distinctive properties. Chef Rudolph comes to Madera following two years as Executive Chef at Taj Hotels' famed Campton Place in San Francisco, where he was named one of's Rising Star Chefs in San Francisco.

Chef Rudolph became interested in cooking while growing up in Martinez, an East Bay town near San Francisco, where he was surrounded by fresh produce that grew in his grandparents' garden. Spending time in his grandmother's kitchen eventually led him to the California Culinary Academy in San Francisco, where he graduated in 1995. Shortly thereafter, he began his culinary career as a pastry chef at San Francisco's Brasserie Savoy.

Chef Rudolph refocused on savory cooking by making his way into the kitchens of fine hotels, spending 10 years with The Ritz-Carlton Hotel Company. His career with the luxury hotel brand began at the award-winning Dining Room at The Ritz-Carlton, Buckhead in suburban Atlanta. He eventually returned to the West Coast as Sous Chef at Jer-Ne in The Ritz-Carlton, Marina del Rey, and as Chef de Cuisine for Navio at The Ritz-Carlton, Half Moon Bay.

At Madera, Chef Rudolph says he is coming back to cooking the cuisine he is most comfortable with - refined yet approachable food that honors the many culinary traditions of the Western United States. The well-crafted, market-driven cuisine with bold flavors will be centered on a wood-fire grill. Chef Rudolph will highlight his menu with sustainably harvested and produced seafood and meats that are paired with the bountiful harvest of the surrounding farming communities.