Roland Passot

Propriétaire and Chief Culinary Officer

Growing up in the culinary heart of France, it is no surprise that Roland Passot made his way into some of the best kitchens in the world.

After working as a young man in such French gastronomic institutions, such as Léon de Lyon, Roland made his way to Dallas to The French Room at the legendary Adolphus hotel in Dallas, where he was awarded the James Beard Award for Best Rising Star Chef in 1980.

In 1988 Roland moved to open his own cozy restaurant, La Folie, in the Russian Hill neighborhood of San Francisco. La Folie was an instant success, earning the coveted Michelin star, 4-stars from the San Francisco Chronicle, and a place in the Top 100 Bay Area Restaurants in 2015.

The Maîtres Cuisiniers de France inducted him in 1991 and awarded him their Lifetime Achievement award in 2015.