Who: Josh Ladd, Executive Chef
Ladd grew up in Benicia and went to school at Diablo Valley College. His background is in modern American cooking, and includes stints at Fog City Diner, the Claremont Hotel in Berkeley and the Snow King Resort in Jackson, Wyoming. Like many local chefs he buys seasonally and locally, supporting farmers at the Marin Civic Center Farmers Market. He lives with his wife and son in Petaluma.
“My cooking philosophy is — keep it simple. I’m two years into Italian cuisine. With pasta it’s especially important to keep it simple — one dish, three ingredients. A dish that reflects my point of view is a special on the menu right now: salmon, served with sunchoke puree, roasted delicata squash, Brussels sprouts and lemon vinaigrette. It’s seasonal and full of flavor but still light. Unlike some chefs, I enjoy pastry too and just made a bread pudding with quince and salted caramel.”
What he’s buying at the market:
Beets from Full Belly Farm
On the menu:
Roasted beets, whipped goat cheese, toasted pistachio, aged balsamic and chives