Roy Breiman

Background

Drawn by centuries of history and culinary tradition, Breiman moved to France, where he lived for several years. During his time there, he worked in Michelin-starred restaurants such as Les Trois Marches in Versailles; Le Château Eza in Eze Village; and 2** Michelin Restaurant Chantecler at Hotel Negresco in Nice.

Upon his return to the United States, Breiman brought critical acclaim to the Three Star Michelin Meadowood, Napa Valley, through his international promotion of food and wines of the region. Currently, he serves as the Vice President of Food and Beverage at Columbia Hospitality where he oversees the integration of internal systems that achieve measurable fiscal success while focusing on quality recruitment and responsible environmental practices that create inspired and profitable food and beverage business units.  

In 1995, Breiman became a member of the James Beard Foundation, and in 1998, joined the ranks of StarChefs’ “Chefs to Know.” PBS named Breiman one of America’s Rising Star Chefs; John Mariani of Esquire Magazine named him a “Chef to Keep Your Eyes On,” and Bon Appétit magazine named him one of the “Top Hotel Chefs in America.”

Chef Breiman’s most recent endeavors include competing on the Food Network Show "Beat Bobby Flay" where he successfully brought back a win to the Seattle area and also the completion of “Wine Country Chefs Table” published by Lyons Press (Release Nov 20, 2012) centered on one of the world’s premier wine making region and renowned culinary destination, Wine Country Chefs Table offers an intimate look at a region that thousands of travelers often just “taste.”  It’s a regional cookbook and travelogue, offering gems of recipes along with restaurant, winery, and farm stories to both locals and visitors alike. The book features great chefs, farmers and food artisans from the distinct part of the California wine country spanning both the Napa and Sonoma Valleys.