Roland Passot was born in little town called Villefranche-Sur-Saone, located near Lyon and south of Burgundy. He credits his grandmother for his passion for cooking. Back in the day when visiting dignitaries came to town it was his grandmother who was tapped to create the meal.
At the age of 14, Roland attended culinary classes at Lycee Technique Atelier. He apprenticed in numerous restaurants including several two-star Michelin restaurants including L’Auberge De La Brevenne where Roland was an apprentice for a chef who had worked under legendary chef Eugenie Brazier of La Mere Brazier.
At the age of 20, Roland moved to Chicago and worked for famed Chef Jean Banchet at Le Francais who he has described as his toughest boss. After four years at Le Francais, Roland worked at several more French Restaurants – finally settling in San Francisco as the head Chef for Chez Michel. Several years later, Roland decided to make San Francisco his permanent home and opened his own restaurant.
In 1988, Roland, along with his wife Jamie, opened La Folie. Specializing in contemporary French cuisine, the menu at La Folie continues to change according to seasonal products. The reputation La Folie has developed over the years is a high level French cuisine with food presentation that is a visual wonder bordering on works of art. His reputation drew the attention of French President Francois Hollande who dined in La Folie in February 2014.
Chef Passot has been featured in several cooking shows including Chef Jacques Pepin’s cooking show on PBS and Anthony Bourdain’s Travel Channel show, The Layover. Even with fame, notoriety, and numerous awards, Chef Roland is one of the rare great chefs who continues his work in the kitchen. He firmly believes that by continuing to cook in his restaurant it keeps him up to date with the ever changing landscape and new innovations/cooking techniques.
His success at La Folie has allowed Chef Roland to open several other restaurants: The Left Bank at Larkspur, Menlo Park and in San Jose. The Left Bank is casual compared to La Folie, specializing in French style bistro. In 2009, Chef Roland opened an elegant casual Steak House named LB Steak at Santana Row in San Jose.
Asking what Chef Roland’s last meal would be, he would consume the finest French cheeses, and wine. Foie Gras for certain will be included with his last meal despite the ban in California. And of course Chef Roland must have his American Prime Rib.
In his leisure time, Chef Roland enjoys sailing on San Francisco Bay, and watching Cal Berkeley’s rowing team (his daughter is on the team).
By Bill Ma