Simplicity is often best when it comes to cooking, and nowhere is this better illustrated than in the work of The Carnelian Room’s Executive Chef Charles Hechinger. Chef Hechinger’s training began in Europe. The three French restaurants that gave him his start (L’Esperance, L’Auberge du Camellia, and Le Feullieraie) received 3, 2, and 1 stars from the Michelin guide, respectively. From there, he returned to California and proceeded to work with other San Francisco institutions. These include the five star Ernie’s, The Claremont Hotel, the Pan Pacific Hotel, the Argent Hotel, the Mandarin Oriental, the Hyatt Regency San Francisco, L‘Avenue Bistro, and Café Mozart, to name a few. Chef Hechinger also worked at the Boulevard in San Francisco with Nancy Oakes, and helped to create the popular eatery it is today. At one point, Hechinger took a brief detour and ended up in Colorado, where he was executive chef at the Lodge at Vail.
After his time at the Claremont, chef Hechinger found himself working for the Marriott Hotel. He discovered the position at the Carnelian Room and decided to take advantage of it. “It was available, and I applied, and here I am.” he jokes. That was one-and-a-half years ago, and the restaurant has been fortunate to have him ever since. The Carnelian Room’s popularity has experienced an upswing during the month of September, leading to more customers and a more hectic kitchen, but chef Hechinger handles everything with calm efficiency. He remains focused on his job, and knows exactly what to do to make his customers a great meal.
Chef Hechinger’s specialty is meat dishes. His focus is on fresh, seasonal ingredients that have a great deal of flavor; when they are cooked, the flavor is at the forefront, as opposed to the seasonings. Being in the Bay Area makes this a fairly easy task. With the multitude of farms and wineries in the region, it is almost impossible to avoid using local items. You can also see this in the menu; every item reflects the offerings of some local business. The salads may contain Humboldt Fog blue cheese; the duck breast comes from Grimaud Farms, and a certain seafood dish is cooked in Sierra Nevada Stout mustard cream sauce. Even the Chef’s choices of seasonings, while they may not be local, are as fresh as possible: olive oil should be first-press only.
His background in French training can be seen in the techniques he uses like soubise’s, confits, and flambes. His aforementioned philosophy of using fresh ingredients goes hand in hand with his techniques; pairing a soubise with a savory mushroom tart emphasizes the main ingredient. Similarly, combining a tomato confit with a seafood dish contrasts that mild flavor against the fruitiness of the confit. And what better way to use a flambé than with a meat dish, or with a sweet souffle, and a little XO brandy? Not only does the flambé have a beautiful visual affect, but the flavor is enhanced, as well. These dishes are a perfect example of Chef Hechinger’s style. He has always combined local ingredients with skill and technique to create amazing meals, and he does no differently at the Carnelian Room.
This chef has a hand in just about every aspect of cooking, including the desserts. In keeping with his philosophy, the fall menu has been created from seasonal fruits. “We’ve kept our trademark souffle,” he points out, “but this fall we’ll have a mango tarte tatin, and a lemon crème brulee.” Other desserts will include apples, pears and persimmons on the list--all fresh, and all local. The Comice Pear and Roasted Almond Frangipane is one example of this. One special dessert that breaks these rules, however, is also one of the most popular. The Decadent Chocolate Cake, made from cream, espresso, and two types of chocolate, is always available and a favorite with patrons.
Chef Hechinger is the kind of chef who truly enjoys creativity and cooking. He is able to take the same seasonal ingredients, year after year, and turn them into something extraordinary and interesting to the palate every time. His goal of using only local ingredients is not only good for the Bay Area economy, but adds an unrivaled taste to his dishes. Wherever this chef is cooking, expect original dishes, fresh elements, and a cuisine that is second to none.