San Francisco, CA, March 27, 2014 --(PR.com
)-- Today, The Elite Café, quintessential SF dining institution since 1981, is proudly announcing the addition of a new Executive Chef, James London, to the kitchen. The Southern-loving Chef’s menu will roll out mid-April and will continue to feature house favorites such as the beloved jambalaya, deviled eggs and Meetinghouse biscuits, but guests can now look forward to tasting some of the Chef’s new Southern-inspired dish additions.
Chef London brings a wealth of culinary experience to San Francisco from New York City's best restaurants - most recently, Hotel on Rivington's trendy eatery, CO-OP. After graduating from the French Culinary Institute in New York, the Chef opened La Fonda del Sol, a modern Spanish restaurant in midtown Manhattan and consulted on the re-launch of The Crow’s Nest, a farm to table restaurant in Montauk, New York.
Looking to shake things up a bit, Chef London then shifted his focus to Japanese food, opening Niko in SoHo as the Executive Chef. He’s worked alongside culinary heavy-hitters such as Josh Dechillis (who worked with David Bouley and Rocco Dispirito) and both Jacques Pepin and André Soltner at the French Culinary Institute.
James London's culinary philosophy is simple: cook delicious food based on quality ingredients. His inspiration comes from a childhood spent in Charleston, South Carolina, with memories of oyster roasts and gathering around the family table - themes that are reflected in his approach to cooking, which is always centered around hospitality.
“After 8 years of not changing up the menu at Elite, we’re excited to bring a fresh taste of the South to the San Francisco food community and happily welcome James London to The Elite table,” said Peter Snyderman owner of The Elite Cafe.
Serving up Cajun and Creole inspired cooking for decades, The Elite Cafe is the perfect landing place in San Francisco for Chef London to showcase his culinary experience and southern inspiration.