Pete Manfredini, Executive Chef
Raised by his grandparents just outside Chicago, Chef Pete Manfredini began his culinary journey at the young age of six. With the desire to teach self-sufficiency Manfredini’s grandfather began teaching him how to cook and by the time he turned 11, Manfredini had earned his first job at a local Italian tavern.
Manfredini further developed his culinary skills and passion for cuisine through his travels, living in various culinary capitals across the U.S. and the World including Seattle, San Francisco, Chicago and Italy. Manfredini also spent in Napa Valley, where he worked at the Culinary Institute of America at Greystone and was mentored by several renowned chefs. It was here where he also perfected his own Tuscan version of the southern Italian specialty - fig salami. Such experimentation is common for Manfredini, who does not shy away from testing out new recipes such as his duck and goose prosciutto and blue cheese butter.
While influenced by various cultures and cuisines including Cajun, Creole and French, Chef Manfredini defines his personal cooking style as “Mediterranean” and often incorporates cooking essentials such as onions, garlic, leeks, bacon and olive oil into his dishes. Manfredini continues to look forward to blending his techniques and specialties with the local, organically grown produce and sustainably raised organic meat that California cuisine is known for. Chef Manfredini brings his unique touch and exceptional Italian culinary skills to our hotel’s signature California French restaurant Esterel.