Send this story Print this story

Adjust text size

At Madera restaurant, Peter Rudolph aims to serve approachable food rooted in local flavor

by Jane Knoerle

Peter Rudolph, executive chef for Madera, the new restaurant at Rosewood Sand Hill hotel opening April 2, grew up in the East Bay and lives in San Francisco, but says: "My heart is in the Peninsula. I feel so at ease and comfortable here."

Mr. Rudolph, a graduate of the California Culinary Academy, brings top credentials to his new position. He most recently cooked at Campton Place in San Francisco, and became familiar with the South Bay through working at Navio at the Ritz Carlton Half Moon Bay.

His last job was running his own catering company, Personal Taste, where he got to know many Atherton and Portola Valley residents. "I'm done with that now," says the personable young chef. "This is my full-time job."

Madera offers upscale, casual dining, according to Mr. Rudolph. Ingredients are top notch, but the presentation isn't fussy. He is planning on using some of the same purveyors of produce, such as Daylight Farms and Mariquita Farms, that he used at Navio. He likes working with small, independent farmers.

He also visits the Menlo Park Farmers' Market, and plans to contact Webb Ranch about local products.

The restaurant's beef comes from Painted Hills in Oregon. "It is grass fed and corn finished," he says.

Madera's menu is described as rustic American cuisine. It includes a variety of California offerings from a "grand platter of shellfish" to rotisserie chicken with creamy polenta and Swiss chard. Grilled rib-eye steak with gnocchi ragout, sand dabs with artichokes and parsley potatoes, and smoked Arctic char with sweetbreads are other selections.

A grilled Sand Hill burger comes with cheddar cheese and bacon, fries and pickled vegetables. Light eaters will find a Caesar salad or Nicoise salad on the lunch menu.

The dessert menu features such homey favorites as rhubarb cobbler and butterscotch panna cotta.

Madera, which means wood in Spanish, features an open kitchen with a wood-burning grill. Rotisserie chicken is a signature dish. However, Mr. Rudolph intends to add other entrees prepared in the imported French rotisserie oven.

The restaurant serves breakfast, lunch and dinner. Along with the usual breakfast items is an intriguing lobster, ricotta and asparagus frittata. Those in a hurry can order a continental breakfast prepared in French, Italian or San Francisco style.

Food is also served in the lounge and includes a selection of oven-baked flat breads spread with braised lamb, chickpeas, and broccolini; or smoked salmon with creme fraiche and caviar.

The lounge also features whimsical desserts, such as s'mores, made with Scharffen Berger chocolate, and a creamsicle float.

Chef Rudolph has devised the menu, assisted by his chef de cuisine, Anna de Batista.

He also had advice on the kids' menu from his 3-year-old son, Logan.

Opening a new restaurant keeps Mr. Rudolph busy these days, but as a cyclist, he hopes to find time in the future "to make the loop" around Portola and Alpine roads. He also would like to join a spin class in the hotel spa.

Most chefs dream of someday opening their own little restaurant. How about Peter Rudolph? "I'm already here. This is my little restaurant," he says with a smile.