Solano Grill & Bar is lead and owned by Chef du Cuisine Sam Chen formally of La Folie and Mante Sumi in San Francisco. After graduating from the University of California, Berkeley with a degree in Civil Engineering Sam Chen decided to attend the California Culinary Academy to pursue a culinary career. He graduated with honors in April 1994. Chef Chen's excellent performance quickly earned him a position in the kitchen of Chef Hassan Baharain at Mante Sumi in San Francisco. Beginning in Pastry at Mante Sumi Chef Sam Chen quickly graduated to Pantry and finally the Grill station helping to lead one of the finest restaurants in San Francisco. The late Chef Hassan Baharain was one of the pioneers of East West Cuisine and provided Chef Sam Chen the basis and education for the exceptional cuisine which he presents at Solano Grill & Bar.

Chef Hassan Baharain recommended Chef Chen to Chef Roland Passot at La Folie - the 3 1/2 star traditional French restaurant in San Francisco - after realizing Chef Chen needed another venue to reach his full potential as a Chef. Under Chef Passot Chef Chen began as a Pantry Chef but quickly moved through the Patissier and Entremetier stations before becoming a central part of the line team as Chef Tournant. While working at La Folie, Chef Chen was part of the team which maintained a 3 1/2 star review at the revisit review by the San Francisco Chronicle and helped solidify La Folie's position as a world class restaurant in San Francisco.

His experience and commitment to excellence which he received from La Folie and Mante Sumi Chef Sam Chen brought to his first kitchen as Chef du Cuisine at Solano Grill & Bar. Combined with his own unique and exciting cuisine this background allows Chef Chen to present a world class cuisine to the local community. Chef Chen describes his cuisine as "based in traditional French technique and style but accented by Asian and other unique flavors." The cuisine which Chef Chen presents at Solano Grill & Bar uses nothing but local fresh and organic produces and proteins which gives guests a high quality and exciting culinary experience. Chef Chen credits the freedom associated with leading his own kitchen with allowing the creativity required to refine and focus his particular style of cuisine and to develop the unique and exciting flavors which are making Solano Grill & Bar an integral part of the local culinary scene.

Philip Chen, Director of Beverages

Mr. Philip Chen, also of the California Culinary Academy, is the Director of Beverages for Solano Grill & Bar and has created a wine program which complements the style of the restaurant and which has been awarded by Wine Spectator Magazine. Mr. Chen brings his own lifelong passion for wine to his program at Solano Grill & Bar and has developed a multi-layered highly advanced program to make wine fully ingrained in the experience. We were awarded an Award of Excellence from Wine Spectator Magazine in 1996 and 1997and  for the years 1998 through 2002 we have received the Best of Award of Excellence for our wine programs. Wine has always played an important part of our cuisine and is an essential component of the experience we offer.