tour de españa with césar 2008

Maggie Pond
Maggie Pond's career as a professional cook in the Bay Area began in 1979 when she received her degree from the Hotel and Restaurant Management Program at San Francisco City College. Fresh out of school, she landed a cooking position at a Spanish restaurant in Marin County, "The Willow", and there met for the first time with the sultry yet simple Spanish flavor. Spanish cooking was then a gastronomical mystery in the culinary landscape of the time. Maggie would move on to a vibrant march of cooking venues spanning cultures, fashions and spice palates. From the streamlined Scott's Seafood Grill & Bar, to the artistically derived innovations of Barbara Tropp's China Moon, and on to BayWolf's freewheeling Mediterranean concepts, Maggie chose a path of colorful and intriguing culinary gems. Along the way, she always held close to an active interest in the foods of Spain. In 1993, she reached out to Spain directly, and ventured for the first of many trips to follow, exploring urban centers and small towns, captivated by the broad scope of Spanish culture, people and foods. She has toured and cooked in Spain's finest houses: Arzak, Akelare & La Cuchara in the Basque region, Roig Robi & Restaurante Blau Mar in Barcelona, Viridiana in Madrid, and Joan Piqué on the Costa Brava.  In 1997, back home in California, she found her ultimate professional niche when she joined César, where Stephen Singer, Dennis Lapuyade and Richard Mazzera would offer world class spirits and wines, and little plates of food to go with them. These tapas at César have become central to business,and have gleaned the respect of the food community and food press. In Maggie's hands, excellence in craft is married to her love of Spain and her joy of cooking.

Dianne McArthur
Diane is Maggie Ponds right hand for the tour de espana & class coordination. Dianne started with César at the opening of the piedmont location. Dianne heads the catering and special events department focusing on putting together the ideal party for client and guests. Dianne received her bs in home economics and has worked in the food industry for 20 years. Her experience in catering and hospitality is a vital part of César.

Germain Andrade
Germain is currently a sous chef for the Piedmont location, has worked for César for nine years and is one of the company’s most notable home grown success stories. After starting as a dishwasher, his eagerness to embrace the culture of César coupled with his intelligence and hard work allowed him to progress through the ranks in to being an indispensable part of the kitchen. Germain is a native of Mexico and therefore fluent in both English and Spanish. He will serve as both translator & cooking teacher.