Bruno Tison
Fairmont SMI Executive Chef, Santé

Feast of the Olive course
appetizer

featured recipe
Olive Oil Poached Cobia
Saffron Scented Yukon Gold Potatoes
Fennel, Niçoise Olive Bordelaise
Crispy Cardoons download

The Fairmont Sonoma Mission Inn’s Executive Chef, Bruno Tison is a 20- year veteran and the youngest appointed Executive Chef of the legendary (sister hotel) The Plaza, Tison’s nouvelle cuisine has earned extensive critical acclaim. During his tenure in New York, he captured a number of awards including FOOD ARTS “Silver Spoon”, a gold medal at the NY International Food Show Exposition and first prize at the NYC Hotel & Motel Culinary Olympics. Chef Tison trained in the kitchens of several of France’s legendary master chefs. “My cooking is heavily influenced by my strong classical background and the use of fresh American products.”

Santé
come dine with us—click here >
Santé, the fine dining room at the Fairmont Sonoma Mission Inn & Spa, has been graced with a coveted Michelin star and lauded Zagat accolades. The handsome restaurant has earned a national reputation for outstanding food. Literally meaning “to your health,” the restaurant is a celebration of innovative California cuisine and good taste. Guests enjoy a seasonal menu, in a warm and casual yet stylish setting.

Eat, drink and exalt the enchantments of Sonoma’s famed green fruit at this year’s Feast of the Olive Dinner. At the savory standout of Sonoma Valley’s 2011-2012 Olive Season, the best local chefs and winemakers pair up to prepare unique menus for each candlelit table of guests.

In the glow of Ramekins’ banquet room, you’ll feel like family as you feast with friends, compare notes with your neighboring table or engage in an intimate conversation with your table’s own culinary luminaries. It’s a personal and not-to-be-missed artisan affair.