Roland Passot

Hailing from Lyon, the “Capital of Gastronomy,” Roland Passot was surrounded by legendary mentors and culinary icons. By 15 he landed his first job, and by 19 became executive chef at Pierre Orsi’s renowned restaurant.

It was Chef Orsi, returning from an illustrious career in the US, who encouraged Roland to explore opportunities in America. He did just that in 1976, first in Chicago, then in 1988 opening La Folie in San Francisco. Over 32 years, La Folie became a cornerstone of fine dining, earning numerous accolades before closing its doors in 2020, just before the COVID-19 lockdown.

Accolades include, James Beard Best Rising Star Chef; USA Today 10 Best Restaurant in San Francisco; Inducted into the Maître Cuisinier de France; Chevalier dans l’Ordre du Mérite Agricole (France); Best Food & Restaurant, Zagat; 2020 Top 40 in USA Gayot Guide; 4-star rating from Michael Bauer, SF Chronicle; Top 100 Restaurant, San Francisco Chronicle; participated in the Anthony Bourdain CNN “The Layover”; and 4-Star Ratings – San Francisco Magazine, 7×7 Magazine.

Now stepping back from the stoves, Roland continues to mentor young chefs, work with Maître Cuisiniers de France and giving back supporting the San Francisco Food Bank, Meals on Wheels, Make-A-Wish Foundation, James Beard Foundation, Homeward Bound of Marin, Sprouts, and Ment’or for USA Team – Bocuse d’Or Competition.