MADERA. CELEBRATING THE CULINARY TRADITIONS OF THE BAY AREA.
Michelin Star Madera offers a menu of refined yet approachable dishes honoring the many culinary traditions of the Bay Area. Northern Californian cuisine with bold flavors is created on the wood-burning grill and hearth using sustainably sourced seafood and naturally raised meats, coupled with the bountiful harvest of the surrounding farming communities.
The destination for fine dining in Menlo Park and acknowledged as one of the best Silicon Valley restaurants, Madera welcomes hotel guests and locals alike. Located in the mid-Peninsula area, this premiere dining destination is open daily for breakfast, lunch and dinner and is must for weekend brunch.
REYLON AGUSTIN | THE CHEF
A California native, Executive Chef Reylon Agustin has been instrumental in establishing Madera as one of the leading culinary destinations in the Bay Area. Agustin draws inspiration from the region’s bountiful fresh produce and artisanal products, starting each week with a visit to the Ferry Building Farmer’s Market in San Francisco and building his menu around the seasonal harvest.
With a career spanned across the U.S. and U.K., Chef Agustin has held leadership positions as several acclaimed restaurants including Executive Chef of Presidio Foods in San Francisco with Traci Des Jardins, Executive Sous Chef at The Ritz Carlton, Fort Lauderdale and Chef de Partie at Restaurant Gordon Ramsay in London. He previously served as Executive Sous Chef at Rosewood Sand Hill before being promoted to his Executive Chef role.
IL HOON KANG | CHEF DE CUISINE
Since joining Madera as a Sous Chef in 2014, Chef Hoon Kang’s culinary prowess has strengthened Madera’s position as a foremost destination in California’s restaurant scene. Currently appointed Chef de Cuisine, he continues to celebrate the region’s food culture, utilizing his vast experience and classic techniques to enhance the subtle flavors of seasonal, local ingredients.
Chef Kang’s varied work experience has made him an invaluable member of the team. Prior to joining Rosewood Sand Hill, he held positions in numerous Michelin-starred restaurants, including The Restaurant at Meadowood in Napa and Commis Restaurant in Oakland.
LANCE NITTA | EXECUTIVE PASTRY CHEF
Chef Lance Nitta first entered the culinary world by way of a local Japanese restaurant, where he worked as assistant manager while studying electrical engineering at San Jose State University. After the position ignited his passion for the culinary arts, Chef Nitta decided to combine his understanding of science with the precision of crafting pastries. He soon enrolled in International Culinary Center and completed an externship at a local pastry shop, where he became kitchen manager.
Chef Nitta arrived at Rosewood Sand Hill in 2010 and has since worked under four talented pastry chefs. Now at the helm of Madera’s revered pastry program, he continues the heritage of creative vision and gastronomic excellence for which the restaurant is known.
PAUL MEKIS | THE SOMMELIER
One of Paul Mekis' earliest recollections is helping his grandfather and father, who regularly made their own wine, as they siphoned wine from barrels into gallon jugs. Today, Mekis is a credentialed advanced sommelier – one of only a few in the world – and the restaurant Wine Director at Madera.
Mekis joined Madera following ten years at the celebrated Plumed Horse in Saratoga, California, where he oversaw the wine cellar and a wine list of more than 2,000 selections. While at the Plumed Horse, Mekis earned Wine Spectator's Grand Award, the highest honor in the magazine's annual dining guide, for nine consecutive years. He began his career as a wine steward in 1986 and honed his tasting and service skills under the tutelage of Master Sommelier Ronn Wiegand and Nunzio Alioto. Mekis' impressive resume includes some of the best-known and revered restaurants in San Francisco and the Bay Area, including The Lark Creek Inn, Cypress Club and Aqua.