Our Executive Chef, Michel Pieton, joined The Boulders in February 2006. He oversees the resort’s five dining outlets, which include The Latilla, The Palo Verde, the Bakery Cafe, Rusty’s and Bogey’s at the Boulders Golf Club. As the Executive Chef, he takes charge of all menu creations and preparations, overseeing daily supervision and training of restaurant staff. Chef Pieton’s love affair with the kitchen dates back to his early childhood years on the family farm in Normandy, France. Inspired by his mother’s organic cooking – using fresh eggs, butter and farmed poultry and meats, Pieton realized the superiority in taste of ingredients picked fresh from the garden. Over the years, Pieton has built on his French culinary background to develop a distinctive style that he describes as a blend of Asian, Mexican, organic and California cuisine, using light and healthy ingredients. A 23-year industry veteran, Chef Pieton is a graduate of Gerardmer in Vosges, France, where he earned a Certificat de Formation Professionnel. He began his culinary career at Hôtel du Logis Neuf, France, as Cook-Commis de Cuisine.
Michel Pieton later became Chef de Partie at Le Negre Restaurant, France (three Michelin stars) and Restaurant Les Valois Sofitel Hotel (one Michelin star). From 1975 to 1982, he moved on to kitchens at the world-class Ritz Carlton and Four Seasons Hotels. Pieton was Chef Saucier, Sous Chef, Banquet Chef, Chef de Cuisine and later Executive Chef at Chicago’s Ritz-Carlton, a Four Seasons Hotel. He was part of the opening team for the Four Seasons Hotel Houston and Executive Chef for Mandalay Four Seasons Hotel in Irving, Texas. Most recently, Pieton was the Executive Chef for the Four Seasons Hotel Newport Beach in California, a post he held for 18 years. Under his skillful guidance, the restaurant earned several awards including the AAA Five Diamond award for excellence. In addition to cooking for President and Mrs. George Bush, Chef Pieton has been invited to cook at the prestigious James Beard House in New York, La Chaîne des Rôtisseurs and Les Amis d’Escoffier.