[ Fournou's Ovens | Our Chef ]

Meet Our Executive Chef

Werner Albrecht brings a lifelong passion for cooking to his position as Executive Chef of Fournou’s Ovens. Previously having served as the Executive Chef for the St. Francis Yacht Club for 7 years, Werner oversees and directs the restaurant and private dining for Fournou’s Ovens. In addition, he oversees the Stanford Court Hotel’s Banquets and Guest Room Dining Departments.

Werner celebrates food that is attractive yet familiar. "The rich tradition and history of Fournou's Ovens asks for classic and robust flavors. However, I like to accentuate on seasonality of products available on the market. I believe that only the best products in season create superior dishes. A weekly visit to the local farmer's markets is a must to me."

The Swiss native learned to love cooking in his mother's kitchen and instead of taking over the family farm, he entered an apprenticeship in hotels and restaurants to devote his career to fine dining and hospitality. Following his training he joined Four Seasons Hotels in Toronto in 1974 and worked for the company in Vancouver, Houston and San Francisco where he ran the kitchens of the Clift Hotel from 1982 to 1985.

905 California Street San Francisco, CA 94108 Reservations (415)989-1910 Fax (415)986-8195 www.opentable.com Two hour complimentary valet parking for breakfast and lunch. $8 for Dinner. Dinner 5:00 PM - 10:00 PM Breakfast at Pavilions in Fournou’s Ovens 6:30 AM - 11:00 AM Lunch at Pavilions in Fournou’s Ovens 11:00 AM - 2:30 PM Saturday & Sunday Brunch 11:00 AM - 2:30 PM for more information info@fournousovens.com	Meet Our Executive Chef Werner Albrecht brings a lifelong passion for cooking to his position as Executive Chef of Fournou’s Ovens. Previously having served as the Executive Chef for the St. Francis Yacht Club for 7 years, Werner oversees and directs the restaurant and private dining for Fournou’s Ovens. In addition, he oversees the Stanford Court Hotel’s Banquets and Guest Room Dining Departments. Werner celebrates food that is attractive yet familiar. "The rich tradition and history of Fournou's Ovens asks for classic and robust flavors. However, I like to accentuate on seasonality of products available on the market. I believe that only the best products in season create superior dishes. A weekly visit to the local farmer's markets is a must to me." The Swiss native learned to love cooking in his mother's kitchen and instead of taking over the family farm, he entered an apprenticeship in hotels and restaurants to devote his career to fine dining and hospitality. Following his training he joined Four Seasons Hotels in Toronto in 1974 and worked for the company in Vancouver, Houston and San Francisco where he ran the kitchens of the Clift Hotel from 1982 to 1985. Click Here for an award winning recipe from our chef. Ask Our Chef a question, or comment on your last visit: Subject: Your Email Address: