Chef Passot grew up in Lyon, the culinary capitol of France, and began cooking as an apprentice at the age of fifteen. Trained by some of France’s most famous chefs, Passot soon became an assistant sous-chef to Chef Jean Paul Lacombe, the two Michelin star chef of French Gastronomic institution Léon de Lyon. As a young man, Chef Passot crossed the Atlantic to spend four years cooking in Chicago at Le Francois, before being hired away to open The French Room at the legendary Adolphus luxury hotel in Dallas. There, Chef Passot earned national accolades for his cuisine, which he served to both Hollywood celebrities and European royalty.

After a brief stint at the renowned Chez Michel in San Francisco, Chef Passot opened his own groundbreaking and distinctive restaurant, in 1988, La Folie, where his clientele will still find him in the kitchen, cooking each dish, every night of the week. Unlike other celebrity chefs, Roland Passot is a hands-on gastronome intimately involved in the daily running of his restaurant. Cooking at La Folie is his life’s passion. Come join us and see why Chef Passot has earned his reputation as maestro d’ cuisine and reaps overwhelmingly positive critical acclaim year after year.

Chef Roland has been awarded the James Beard Award for Best Rising Star Chef in 1990,  James Beard Best Chef in California 2005-2007, Inducted into the Maitres Cuisinier de France in 1991, Best Food and Best French Restaurant by Zagat in 2002, Best French Restaurant in 7x7 Magazine, 4-stars by the San Francisco Magazine, 4-stars by the San Francisco Chronicle, 1 star by Michelin 2006, and has been on the Top 100 Restaurant List since 1998 (when it was first published), in the San Francisco Chronicle.