Executive Chef Charles Weber – Professional Bio
Charles Weber has been behind the stove since he was a teen – first flipping burgers, and today, as an award-winning chef who has appeared on television, in magazines and cookbooks. Charles Weber’s life as a chef has certainly been diverse and noteworthy.
Weber’s formal training began after high school when he worked through a three year Europeanstyle Chef Apprenticeship, certified by the American Culinary Federation.
He moved to Chicago where he was hired as the evening sous chef at The Pump Room. Shortlythereafter, he spent several years with Michael Foley as Chef de Cuisine at Printer’s Row Restaurant.
He moved up quickly and was off to California and into Hyatt Hotels, with posts Hyatt on UnionSquare in San Francisco and Hyatt Monterey.But Hyatt Hotels needed him back in Chicago. As Executive Chef of the Park Hyatt Chicago and LaTour Restaurant he became known as the kid who could really cook French food. He even helpedraise La Tour’s Mobil star rating from three to four during his tenure.
When the Hyatt closed for a remodel Weber moved down the street to Blackhawk Lodge where hewas lauded by critics for the restaurant’s incredible turn around. David Burke came to town with hisfirst Park Avenue Café planned for outside of New York City and quickly stole Weber away.
Fast forward a few years. California called once again and Weber found himself back in San Francisco,consulting for a new concept and then working with the Left Bank chain before opening a hotlittle tapas and small-plates restaurant in Napa called Zuzu. It was an instant success and receivedmuch industry press. Weber was at the stove there for three years before exploring the world of consultingcoast-to-coast.
In July 2011, Weber returned to the California coast as the Executive Chef of Adelina’s Bistro at theMonarch Club at Trilogy Monarch Dunes in Nipomo, California.
Weber emphasizes cooking with the seasons and introducing seasonal products into a constantly evolving, diverse menu. His cooking background is strongly rooted in French classic technique, buthis cooking mentality is cutting edge. He brings over 30 years of meticulously crafted upscale Americancuisine, combined with his original, innovative style of emphasizing regional culinary practices.
Weber has appeared on Food Network Latin America, WBBM -CBS Chicago, a “California Cooking”TV segment, consulted for Sunbeam Grills, Cuisinart, Presto Pressure Cookers, Saveur CopperCookware and Cutlery, contributed to cookbooks and food magazines and prepared the 90thbirthday dinner for winemaker Robert Mondavi.
His accolades include culinary ambassador of the United States for the 1993 Bocuse d’Or competition;representative for Blackhawk Lodge Restaurant for the James Beard House in New York City,and Chef of the Year award by the National Executive Chefs Association for his culinary contributionto the city of Chicago.
To Contact Executive Chef Charles Weber directly:
Phone: (805)343-7531 Email:
For Media Inquiries and Spokesperson Inquiries Contact:
Becky Mosgofian, Barnett Cox & Associates
Phone: (805)545-8887 x346 Email:
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