The Ritz-Carlton hotel in Dana Point has a new chef in the Dining Room, and he is already doing great things.
His name is Boris Keller, and he is from Munich, Germany. Keller worked as a sous-chef with Eckart Wiztigmann in the fabled Tantris (one of only three restaurants in Germany with three Michelin stars), and most recently had his own restaurant, Boris, also in Germany and also honored by Michelin with a star.
Keller is talented, that's for sure.
He's not shy, though: He will be the first to tell you that one star in Germany is worth two in France. And after eating his food, I can easily see his point.
This is food that soars, food at a level you just won't find anywhere else in Orange County. Appetizers like the perfect salads, zucchini flowers with black truffles that are as delicate as a spring shower, and a carpaccio of venison and duck liver, served in a magical swirl and drizzled with walnut oil, are the kinds of dishes most chefs can only dream about.