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Credit: @ Werner Albrecht
Since 2004, executive chef Werner Albrecht has inspired the kitchen at San Francisco’s historic Stanford Court with his lifelong passion for cooking and tireless pursuit of excellence.
Albrecht was recruited to The Stanford Court after seven years as executive chef at the San Francisco Yacht Club and entrusted with the goal of redefining the hotel’s restaurant, Fournou's Ovens, as well as its banquet and guest room services. His influence was quickly felt and Fournou’s Oven was soon the proud recipient of the Wine Spectator’s "Award of Excellence."
Albrecht’s aim is to create food that is fascinating, yet familiar. While adhering to Fournou's Oven’s traditional presentation of classic and robust fare, Albrecht enjoys accentuating his dishes by generously drawing upon the Bay Area’s bounty of seasonal products, believing that the freshest ingredients are essential to the creation of truly superior dishes.
The Swiss native’s love for cooking was nurtured from an early age by working on the family farm and helping in his mother's kitchen. Instead of continuing in the family business, Albrecht undertook an apprenticeship in hotels and restaurants. Following his training he joined Four Seasons Toronto in 1974 and during his tenure with Four Seasons, he worked for the company in Vancouver, Houston, and San Francisco at the Clift Hotel, formally a Four Seasons property, where he ran the kitchen from 1982 to 1985.
Albrecht has received numerous awards and accolades throughout his career, including an invitation to join the prestigious James Beard Foundation in 1996.
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Don't miss out on these delightful, airy pancakes with homemade raspberry syrup from chef Werner Albrecht of Aurea restaurant in San Francisco. These pancakes are an incredibly popular menu item there, and after the first bite it's easy to see why...