Born just over 35 years ago in the Alsace-Lorraine region of France, Chef Stéphane Voitzwinkler has already attained a lifetime of experience and acclaim as a master of gourmet cuisine. Unlike most of his American counterparts, Stéphane began his formal chef's training at the tender age of 13. Long before that, however, he became aware of his love of cooking and savoring fine food.
As a young boy, Stéphane would often rise in the morning to assist his grandmother in the preparation of the family's daily meals. When in his early teens, he started to intern as an apprentice in commercial kitchens, undergoing alternating weeks of schooling and hands on instruction while perfecting his art. By the time he was 19, he had already become an accomplished, professional chef.
In February of 1989, Chef Stéphane arrived in San Diego and began working at the former Le Meridian Hotel in Coronado, where he was soon acknowledged as one of the most gifted practitioners of his craft in our area. After Le Meridian moved on, the reputation he had built as a fine chef prompted waterfront's swank Hyatt Regency to hire Stéphane to oversee the menu and kitchen at Sally's, one of San Diego's most renowned restaurants.
In the 9 years that followed, Chef Stéphane continued to build Sally's name into one that was synonymous with innovative, sophisticated cuisine. As a result, when owner, Bertrand, was looking for the perfect chef to facilitate his brilliant reincarnation of Mr. A's, it was clear that there was no more qualified or desirable candidate for this coveted position than Chef Stéphane Voitzwinkler.
Forget the thick, heavy cream, cheese and butter sauces; Chef Stéphane is a devotee of the more modern school of French Provincial cooking, which focuses on fresh, light ingredients that compliment dishes without the excessive fat and calories that are present in more traditional preparations.
Instead, Stéphane creates fabulous, flavorful reductions using fresh vegetables, fragrant herbs, wines and consumes, along with judicially modest amounts of pure, creamery butter to help enhance texture. The new menu has definitely taken on a more sophisticated, Epicurean style that truly reflects the cuisine of southern France and the Mediterranean.