Chef Biography
Werner Albrecht was born in 1951 in Switzerland and learned to love cooking in his mother’s kitchen. Instead of taking over the family farm after school, he entered his apprenticeship in Swiss hotels and restaurants. Following his training, in 1974 he joined the Four Seasons hotel chain in Toronto where they moved him around to Vancouver, Houston and ultimately, San Francisco.
In 1982, he took over the Four Seasons Clift Hotel as executive chef. In 1983, the Great Chefs television crew showed up to tape Chef Albrecht for their PBS Great Chefs of San Francisco Television series.
In 1985, he moved to Los Angeles to open a new restaurant called Dailies, located in the Filmland Corporate Center in Culver City. In 2008, he returned to San Francisco to reopen the Stanford Court Hotel that was just renovated by the Marriott Renaissance group. In 2010 the City of San Francisco celebrated December 20th as Chef Albrecht Day. Today, he still works for the Marriott Renaissance group.
Recipes
Rabbit with Apricots in Cabernet Sauce
Serving: 4 Print Rabbit with Apricots in Cabernet Sauce By Great Chefs November 17, 2015 Bright tourneed vegetables and vegetable julienne sets off the rich deep brown rabbit pieces and apricots, drenched in rabbit sauce. The rabbit is marinated in Cabernet Sauvignon, and the wine marinade becomes part of the pan juices when the rabbit […]
Hippennasse
Serving: 4 to 6 Print Hippennasse By Great Chefs November 17, 2015 Fresh fruit makes a light dessert for any meal, and this dessert offers an interesting way to serve it. The cookie cups may be stored and brought out as needed; the recipe makes about 36 cups. The directions below include fruit quantities to […]
Crayfish and Poached Quail Eggs Salad with Truffle Vinaigrette
Serving: 4 Print Crayfish and Poached Quail Eggs Salad with Truffle Vinaigrette By Great Chefs November 17, 2015 These elegant salads, with their quail eggs and crayfish, make wonderful starters for a formal dinner. Note the directions for poaching the quail eggs: with the water hot but not boiling, the eggs are not broken apart […]
Cheese Pasta Roll with Tomato Sauce
Serving: 6 to 8 Print Cheese Pasta Roll with Tomato Sauce By Great Chefs November 17, 2015 This uptown version of macaroni and cheese combines spinach pasta, Prosciutto, and three cheeses into colorful pasta roulades, served with fresh tomato sauce. Ingredients Tomato Sauce Tomatoes – 1 pound Unsalted Butter – 2 tablespoons Shallots – 2, […]