REVIEWS

“The food is quite lavish. “Surf and Turf”, from “A Gatsby Dinner”, is cleverly translated into a filet of  beef stuffed with Dungeness crab and Béarnaise sauce.”

– S.F. Magazine

“From tropical and exotic to simple classic dishes, Chef Sears seems to have a gift to make things taste authentic.”

Bill Citara, S.F. Examiner

Favorite foie gras dishes: “In one of his signature dishes, Demitasse O’ Love he blends foie gras into a silky soup, garnishes with white truffle and a  peppered crouton, an utterly sinful first course. Rich, yes, but extraordinary. The results are equally as good in Havana French Toast, a second course that features a thick piece of sautéed foie gras atop slices of smoky sweet-hot sautéed baby bananas, brioche French Toast, vanilla rum sauce and garnished with tiny split baby coconuts. It sounds outlandish, but taste wonderful.”

– Miriam Morgan, S.F. Chronicle

“Sophisticated and refined food. Incredible presentation.”

– S.F. Chronicle

“When attending the class I watched how he cooks and teaches. His passion comes through so much, it truly inspires one to cook.”

Michael Carrasco - Draeger’s Cooking Class with Chef Jon Sears

“Chef Sears, who is known for his playful thematic menus such as an all foie gras menu called “The Foie Who Loved Me”, and a menu composed entirely of game called “Wild Things”, is just as playful with some of the classic menu preparations….”

Cynthia Wollman – Freelance writer for S.F.  Chronicle/ S.J. Mercury