San Francisco Chef Michael Vaughn’s imperfect produce and root-to-leaf-tip culinary philosophy
Join Chef Michael Vaughn at Urban Tavern in Union Square San Francisco. Chef Vaughn shares his passionate quest to push the envelope of sustainable sourcing and kitchen practices.
A graduate of the Culinary Institute of America St. Helena, California, Chef Vaughn honed his craft working under renowned Chef Bradley Ogden before accepting the position as Executive Chef at the Hilton San Francisco Union Square.
Mentoring young future chefs and community involvement is very important to Chef Vaughn, including participation at: Taste of La Quinta, La Quinta Arts Festival, Warner Brothers California Wine Masters, Annual Flavors of Orange County Culinary Gala for the American Liver Foundation, and the James Beard Chef Tour BBQ & Wine Tasting Events.
A Chicago native, Chef Vaughn’s previous culinary positions previous to assuming duties as Executive Chef at the Hilton San Francisco Union Square (which includes the onsite Urban Tavern, includes: Executive Chef Waldorf Astoria Chicago; Executive Sous Chef La Quinta Resort and Club A Waldorf Astoria Resort La Quinta California; Kanaloa Seafood Company Santa Barbara/Napa; Executive Chef Rock Creek Cattle Company Deer Lodge, Montana. He has also held Chef positions at Toscana County Club Indian Wells, California; Mountaintop Golf and Lake Club Cashiers, North Carolina and The Rim Golf Club Payson, Arizona. Resort properties such as The Westin Kierland Resort Scottsdale, Arizona; Sanctuary on Camelback Mountain in Paradise Valley, Arizona; The Boulders Resort in Carefree Arizona among others.
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