Chef Roland Passo
Chef
Chef Roland Passot is a culinary icon, known for his mastery of French cuisine and his lasting impact on the Bay Area dining scene. Born and trained in France, he honed his skills under renowned chefs before bringing his expertise to the United States, where he quickly made his mark with his refined yet approachable style.
In 1988, he opened La Folie in San Francisco, a beloved fine-dining destination that earned critical acclaim and a Michelin star, cementing his reputation as one of the region’s top chefs. Beyond La Folie, he expanded his influence with the creation of Left Bank Brasseries and LB Steak, bringing the flavors of France to a wider audience.
A recipient of numerous culinary honors, Chef Passot has been recognized for his innovation, leadership, and dedication to his craft. Today, as Culinary Director of Vine Dining Hospitality, he continues to shape the world of French cuisine with his signature blend of tradition and modern elegance
