Chef's Circle
Executive Chef Craig von Foerster
Sierra Mar at Post Ranch
Big Sur, California
For Executive Chef Craig von Foerster, cooking is a personal philosophy, passion and way of life. Since he began his culinary career the journey has taken him from his Midwestern roots to the California coast and beyond. At twenty he worked as the chef of the Perry House in Monterey before moving to Hawaii to serve as Sous Chef in the Bay Club at Kapalua Bay Hotel, where he studied Pacific Rim cuisine. An opportunity to be chef/owner of Colorado's Café Bohemia in Boulder led him back to the western states. Craig joined the Sierra Mar staff in 1994 as Sous Chef for two years before returning to Hawaii for a stint at the Plantation Veranda at Kapalua. He was named Sierra Mar's Executive Chef in 1998.
Craig believes the difference between good and average food is sometimes a minute detail. He feels the energy and care for really great food must come from within. And the proof is in the pudding-the 2003 Zagat Guide rated Sierra Mar first in California for cuisine, with an overall rating of third. At Sierra Mar Restaurant Chef Craig focuses on seasonal and regional offerings, fusing California fare with French and Mediterranean influences.
Chef's Recipe
California Wild Rice, Arugula, Grapefruit and Toasted Pecans
Refreshing Arugula salad accented with California Wild Rice, grapefruit and pecans.
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Nutritional Values
Comparative Nutritional
Values of Wild Rice
Rice is a very valuable food from a nutritional point of view. It is an excellent source of protein and these proteins are of a particular importance for our diet, as they contain all eight essential amino acids.
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