French Master Chef
Roland Passot

Born in Lyon, France—the “Capital of Gastronomy”—Roland Passot discovered his passion for cooking through family meals and the inspiration of Paul Bocuse. At 15, he apprenticed under Mère Brazier and refined his craft at Sofitel Lyon and Lyon de Lyon. By 19, he was Executive Chef at Pierre Orsi’s acclaimed restaurant. In 1976, Passot moved to the U.S., joining Jean Banchet at Le Français in Chicago, later leading kitchens in San Francisco and Dallas. From 1984–1987, he directed Le Epicurean Catering, serving elite clients including the Hunt family and Prince Charles. In 1988, he co-founded La Folie, San Francisco’s celebrated Michelin-starred restaurant. Passot also co-founded Left Bank Brasserie and developed LB Steak, Meso Mediterranean, and Rollati. Honored by the James Beard Foundation and France’s Ordre du Mérite Agricole, he has mentored chefs worldwide and supported charities such as Meals on Wheels and Make-A-Wish.

Try Out Chef Roland’s Recipe for Oregon Organic Hazelnuts: