Chef Albert Retamar developed a passion for cooking from a young age while being raised by his great-grandmother in Puerto Rico, where he learned Puerto Rican and Cuban cuisine. He moved to New York at age 13 to live with his mother and further his cooking education from his mother and grandmother. Retamar worked his way up from line cook to head chef at several restaurants and hotels in New York City. In 2002, he moved to California to learn California cuisine, attending culinary programs and working under renowned chefs. Retamar perfected his skills in wine country cuisine while working in Napa and Sonoma. With over 30 years of experience in various cuisines, Retamar strives for perfection in every dish using

1. Our Chef, Albert Retamar, has the love and passion for cooking. Coming from Puertorican and
Cuban descendency, his thirst for cooking began at an early age of 8. This can be traced back from
his great grandmother (Rosa Maria Santiago Orta), his grandmother Adelina, and his mother
Myriam. Growing up in Puerto Rico, with his great grandmother raising him, he learned the
essentials to making Puertorican and Cuban Cuisine. At the tender age of 13, he moved to New York
to live with his mother in Manhattan. From there, his mother and grandmother taught him more
techniques and recipes to further his quench for knowledge of cooking Caribbean Food with
American twist & infusion. Chef Albert Retamar soon began to cook on the line and began to
exercise all stations. He then moved on to Banquets, Catering & Weddings. He has also cooked for
several judges, attorneys, and officials in Nyc while working at The Crowne Plaza, The Embassy
Suites Hotel & The Legal Aid Society. His talents were so good that he became the Head Chef for
several restaurants and hotels, such as the Embassy Suites, Renaissance, Marriott and the Crowne
Plaza in New York City. He also attended New York Food and Hotel Management School for two
years, where he earned 2 Culinary degrees. He is currently Servsafe as well.
In 2002 it soon would take him to Northern California, where his eyes took him to a new type of
cuisine, California Cuisine. To further educate himself, he attended Diablo Valley College Culinary
Arts program, and took a 1 year course in California Cuisine. To perfect his new found knowledge,
he began to work in such places as Napa & Sonoma and all around Wine Country region and came
across working with Chef's such as Iron Chef Cat Cora, Chef Douglas Keane, and Celebrity Chef's
Nate Appleman, and Michael Chiarello. The Lodge at Sonoma introduced Chef Retamar to Wine
Country infusion food, where he began to perfect his love for California Cuisine. This Brought
Retamar yet to another level of Napa cookery, where he learned more French techniques and the
usage of local resource produce. He has done some private catering along some companies &
private venues throughout the entire Bay Area & San Francisco. In his career he was able to grow as
a Lead Cook, Sous Chef, Catering Chef, Banquet Chef, and Executive Chef.
With his knowledge of several cuisines and techniques in his 30 years of experience, Chef Albert
Retamar strives for perfection in every dish, using only the freshest and finest ingredients available.
His love and passion for cooking and food continues to grow, always searching for a new recipe to
create.