Andrew Colehower executive chef, Sundance Mine Company, Palo Alto
STYLE OF CUISINE
American, rustic comfort food and it fits the ambiance perfectly. Be it our fish, beef or chicken dishes our restaurant for over 20 years has served only quality food.
WHAT IS YOUR COOKING PHILOSOPHY?
Execute the very best foods for our customers. I look at a plate as a victory if I have done my job right.
WHAT DO YOU CRAVE FOR A MIDNIGHT SNACK?
I like the food here at the restaurant so much that I have a “to-go” that I take with me after my shift. I can always count on it and it’s always good.
WHAT CHEF DO YOU ADMIRE THE MOST?
Roy Yamaguchi of Roys in Pebble Beach I didn’t see him do much “hands-on” cooking it was more his demeanor in the kitchen and how he handled his staff.
WHAT IS YOUR FAVORITE CREATION?
With 12 years in the business, I started at 16 as a dishwasher. I worked my way up the ladder to a chefs position starting at Mr. “B’s” in Davis California. I mentally taste and visualize our full menu and with that I have reworked most of our appitizers such as our AHI TUNA which is Hawaiian tuna fire seared, sliced thin with soy sauce, wasabi and pickled ginger. It must please the palate or it won’t be served.
