RICK EDGE


Rick Edge serves as executive chef for the PlumpJack Cafe, overseeing the changing seasonal menus and managing all aspects of the restaurant's day-to-day operations.

Born and raised in the heart of California's San Benito County, Edge never imagined himself as a chef. While working as a waiter in a small local restaurant, Edge was taken with the energy and excitement of working in the food service industry. As a person always looking for new experiences, he quit his job as a waiter and took a position as a short order cook at a breakfast-lunch café. As the lunch rush started, Edge knew that the kitchen was where he belonged, and he soon enrolled himself at the California Culinary Academy.

Edge's impressive culinary career began at the Mandarin Oriental Hotel's Silks restaurant in San Francisco, working with Chef Ken Oringer, who quickly became a mentor. In 1997, Chef Oringer offered Edge a position of opening sous chef for his restaurant Clio in Boston. Edge spent five years under the tutelage of Chef Oringer, continuing to learn about flavors, techniques and restaurant organization, before heading to New York to work with Chef Laurent Gras at Peacock Alley in the famed Waldorf-Astoria Hotel.

After honing his culinary skills in New York, Edge returned home to California to take a position as sous chef at San Francisco's renowned Aqua restaurant working along-side Chef Michael Mina. In 2001, Edge's next venture took him to the award-winning Pacific Edge restaurant at the Highlands Inn, Park Hyatt Carmel, and in 2004 joined the Pebble Beach Company as chef de cuisine for Club XIX, where he received numerous accolades from publications such as Zagat, Bon Appetite and Cigar Aficionado for his contemporary American cuisine and its French influence.

Most recently, Edge joined The Culinary Center of Monterey in 2006 where he served as a full-time instructor teaching hands-on classes in areas of restaurant and kitchen operations, variety cuisines, methods and refinement of basic skills and technique.

Edge received his associate degree in culinary arts from the California Culinary Academy, and is a certified culinary instructor in the state of California. He currently resides in San Francisco.

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