18th Annual Signature Fundraising Event
Taste for a Cure
Friday, April 26, 2013
Beverly Wilshire Hotel
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Patrice Martineau was appointed Executive Chef for El Encanto in 2012. Originally from Troyes, France, Martineau brings international and national award-winning experience to the iconic Santa Barbara property, scheduled to re-open in March 2013 as the only West Coast hotel under the luxurious Orient-Express Hotels Ltd. portfolio. Set to become a culinary destination, El Encanto will incorporate the produce and seafood of the Santa Barbara region into the wonderfully inventive French and Asian inspired “California Coastal Cuisine,” highlighting Chef Martineau’s experience in Tokyo, London and New York City.
Chef Martineau’s menu will incorporate freshly picked herbs and vegetables from the hotel’s Chef’s Garden as well as seasonal produce and Santa Barbara’s famous sea urchin. Customized offerings will include El Encanto’s personal Holstein cow, Ellie, who will produce signature El Encanto cheese. Upon re-opening in March, guests will enjoy spring favorites like Dashi Poached Local Halibut with Rosemary Flowers, Asparagus Risotto and Marinated Heirloom Tomatoes. Year-round dishes will include Braised Beef Cheeks in Red Wine, Slow-Roasted Daikon Radish and Parsley Sweet Garlic Sauce, Seaweed Custard with Poached Quail Eggs, and Caramelized Santa Barbara Uni and Yuzu Kosho Whipped Cream.
Prior to joining El Encanto, Chef Martineau was the Chef De Cuisine at Peter at The Peninsula Tokyo, where he was first selected as the Opening Chef to launch the gastronomic restaurant. His former international experience also includes a two-year Executive Chef position at The Savoy in London. Starting off as the Sous Chef in 1999, Martineau quickly moved up through the ranks at Daniel in New York City and became the Chef de Cuisine in 2003. Martineau’s colorful resume also consists of numerous television appearances on BBC, including a guest judge on the popular Celebrity Masterchef. With a Masters in the Culinary Arts from Chambre Syndicale de l’Aube, Martineau worked with Christophe Cussac from whom he learned the essentials of gastronomic cuisine and the skills needed to achieve the highest level of culinary skills.