MADERA. CELEBRATING THE CULINARY TRADITIONS OF THE BAY AREA.
American food, contrary to popular opinion, has a history – and it’s food is a reflection of the naturally occurring flora and fauna, the long-held habits of its immigrants and the ability of the land to support transplanted produce and livestock. The Western Slope of the United States, when first encountered, presented culinary riches beyond comprehension. The vast array of wild ingredients were plenty and diverse, the soil rich and supportive to cultivate herbs, fruit and vegetables, and the land borderless – hence supportive of a multitude of immigrant influences from China to Mexico.
Madera literally means "wood" in the Spanish language – the concept of the restaurant is built around the wood-burning kitchen reminiscent of the California Ranch House and early Spanish missionary heritage. The intent of Madera is to pay homage to the abundant history of this local region - and present cohesive cuisine based on this.
Madera is the signature restaurant at Menlo Park's luxurious Rosewood Sand Hill.
REYLON AGUSTIN | THE CHEF
Reylon Agustin is the Executive Chef of Madera, the signature restaurant at Rosewood Sand Hill in Menlo Park,
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 and previously served as Rosewood Sand Hill’s Executive Sous Chef.
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. Agustin is a graduate of the California Culinary Academy.
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, the signature restaurant at Rosewood Sand Hill® in Menlo Park.
Mekis joined Madera following ten years at the celebrated Plumed Horse (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.
Mekis began 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, Aqua and the Plumed Horse.
Over the course of his career, Mekis has served as a wine judge, educator and representative for America at wine tastings throughout Europe, South America, and South Africa. He has also authored a monthly wine column for the Santa Cruz Sentinel's Santa Cruz Magazine.
Il Kang | CHEF DE CUISINE