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New Chef de Cuisine Named for Navio Restaurant at The Ritz-Carlton, Half Moon Bay

HALF MOON BAY, CALIF. – July 20, 2012 – San Francisco Bay Area Chef, Sean Eastwood was confirmed today as the new Chef de Cuisine for Navio restaurant located inside The Ritz-Carlton, Half Moon Bay. “We are very excited to have Chef Sean Eastwood lead our team in Navio,” said Resort Executive Chef, Xavier Salomon. “We wanted to select a chef that knows San Francisco and understands the local clientele and what bay area diners want,” he continued. At the upcoming 2012 SF Chefs, both Sean Eastwood and Xavier Salomon will represent Navio at The Ritz-Carlton, Half Moon Bay in the Grand Tasting Tents on Sunday, August 5.

Chef Sean Eastwood’s brings his own philosophy to the new menu at Navio, centered around local coastal California cuisine though influenced by both his classic French training and Mediterranean techniques. Navio is located in Half Moon Bay and is uniquely positioned to hyper-locally source produce from the farms in Half Moon Bay. “Earlier in my career, I started a restaurant in Chicago. The challenge there was nothing could be grown nearby for five months of the year. Almost all ingredients were shipped in,” said Chef Eastwood. “In Half Moon Bay, I can personally go to the farms and pick the freshest produce and herbs. It makes such a difference in the quality of flavors on the menu I create,” he continued. “Navio’s new menu is all about fresh vibrant flavors and interesting ingredients.”

Chef Eastwood has already put his mark on Navio. “I wanted to walk the fine line between approachability and sophistication,” he said about the new Navio Menu. Appetizers include Caramelized Scallop with Berkshire Pork Belly, Saffron Roasted Endive, Truffled Leeks and Vanilla Sunchoke: Pacific Halibut Sashimi with Green Goddess, Ruby Red Grapefruit, Yuzu Caviar, and Taro Chips: English Pea & Mint Ravioli with Blue Prawns, Wild Mushrooms, Salsify and Mayer Lemon Sauce. Entrees featured are California King Salmon with Summer Squash Tagliatelle and Crisp Blossoms, Baby Fennel and Heirloom Tomato Coulis: Alaskan Halibut with Lomo Embuchado, Cranberry Bens, Slow Braised Octopus and Saffron Lemon Cream: Pan Roasted Sonoma Quail with Wild Rice and Orzo Pilaf, Thyme Leeks, Toasted Walnuts, Sherried Raisins and Royal Trumpet Mushroom. Chef Eastwood has also updated Navio’s signature 48 Hour Braised Pistou Beef Short Ribs, now served with Tarragon and Mascarpone Grits and Roasted Red Bell Pepper Emulsion. Full menu and new photography is available. Menu is seasonal with daily specialties and subject to change.

Chef Sean Eastwood has a 20-year culinary career stretching across both Europe and the United States. Trained in classical French culinary techniques, he worked in France with renowned three-star Michelin chef Paul Bocuse and in Britain with two-star Michelin chef Raymond Blanc. Arriving in the San Francisco Bay Area over fifteen years ago, he joined the kitchen at La Folie with legendary San Francisco Chef Roland Passot. He was then tapped as opening Chef de Cuisine of Kokkari, where he explored and enhanced his love of Mediterranean influences and ingredients. Since then he has served as owner and Executive Chef for several restaurant ventures throughout California and across the United States.

Chef Sean Eastwood shares his time with his wife, son and daughter when not in the kitchen. He is also a tri-athlete and travels extensively exploring cultural cuisine around the world.

Navio hours of operation:
Dinner is served Monday through Sunday with seatings from 6 p.m. until 9 p.m.
Lunch is served Saturday, noon until 2 p.m.
Sunday Brunch is offered in two seatings at 11 a.m. and 1:30 p.m.
Navio’s renowned Sunday Brunch serves over 200 unique items including seafood raw bar, cheese table, sushi station, caviar presentation, charcuterie, salad and vegetable selections, carving stations, traditional breakfast specialties and desserts ala minute.

For more information or to confirm your Navio Restaurant reservations, please call 650-712-7040. For room reservations at The Ritz-Carlton, Half Moon Bay, contact your travel professional, visit www.ritzcarlton.com/hmb or call Ritz-Carlton worldwide reservations at (800) 241-3333. Visit www.experiencehalfmoonbay.com to learn more about the destination.

Oceanfront dining is at its finest in Navio with breathtaking views through floor-to-ceiling windows overlooking the Pacific Ocean. The open-air display kitchen sets the scene for a unique dining experience. Chef de Cuisine Sean Eastwood presents extraordinary Northern California coastal cuisine with new menus presented daily, utilizing the freshest catch from neighboring Princeton Harbor and California's best varietals and produce grown along the coastline.

For media inquiries, please contact:

Kaitlin Crawford
Communications Manager
The Ritz-Carlton, Half Moon Bay
One Miramontes Point Road
Half Moon Bay, CA 94019
650-712-7007 Direct
650-619-9108 Blackberry
650-712-7809 Fax

Deanne French
Director of Public Relations
The Ritz-Carlton, Half Moon Bay
Tel: 949-240-5088