Chef Cliff Pleau

Chef Clifford Pleau, a food visionary, has been creatively influencing the culinary culture of renowned restaurants and upscale hotels worldwide since the 1980s. Upon graduating from the Culinary Institute of America, Chef Cliff pursued culinary apprenticeships & hospitality experiences that built his solid foundation and keen knack for creating & evolving restaurant concepts such as Seasons 52, Walt Disney World’s California Grill, and was a culinary imagineer for the 65 concepts of the Euro Disney project. His experience is grounded in 5-star, fine dining with the Ritz-Carlton, SBM Hotels in Monte Carlo, Boca Raton Resort and Club, and Regent International Hotels. Curiosity lured Chef Pleau to California as Chef at the Claremont Resort & Spa and later, the famed “Farm to Table” restaurant, The Lark Creek Inn.

Chef Cliff has true passion to deliver fresh flavors with “better-for-you ingredients,” applying thoughtful technique to develop intriguing yet comprehensive creations. He believes a great restaurant is all about “fewer, bigger, better, bolder” items with flavor-forward cooking, consistent execution, and over the top team engagement & guest hospitality. 
 

Initiatives spearheaded by Chef Cliff have been published by numerous media outlets including The New York Times, The Wall Street Journal, Esquire Magazine, and USA Today, among others. Accolades include “Rising Stars” by Food & Wine Magazine and Wine Spectator, “Menu Masters Chef Innovator of the Year,” by Nation’s Restaurant News, and the Culinary Institute of America’s famed “Augie Award.”