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Discover all our Chefs
Relais & Châteaux Chef

Robert Snyder

Chef - Relais & Châteaux

Robert Snyder
Erna's Elderberry House Restaurant
Member Relais & Châteaux from 1994
48688 Victoria Lane
93644 Oakhurst, Yosemite Nat. Park
United States

HOTEL

Château du Sureau

10 rooms: 385-645 USD t. 11% s. 12%
2 villas: 1200-2950 USD t. 11% s. 12%



RESTAURANT

Erna's Elderberry House Restaurant

Menus 145 USD t. 8% s.n.i. 18%



Check restaurant details




Terminology : t. = tax - s.n.i = services not included - s.i = services included


Story of a Chef

How did you become a Chef?

As a young man, I was always in search of a career that I could utilize as an artistic outlet. When I was about fifteen years old working in a small restaurant, I stumbled upon a form of art that could be observed, tasted, touched, smelled and really connect to the people on an emotional level. I instantly knew that the culinary art was the right life choice for me.   

How would you define your cuisine?

California Nouvelle Cuisine with hints of California’s rich diverse culture. Focusing on the freshest local ingredients.   

What are your favorite products and criteria for choosing?

We align ourselves with sustainable, ethical and local companies that provide us the highest level of seasonal ingredients and products. Having tangible vendors is very important to my philosophy to achieve quality cuisine. It helps us ensure that our establishment is getting the best products possible while supporting local farms.   

What is your signature?

My Positive Productive Attitude. Always showing professional grace and courtesy throughout extreme challenges and stressful moments. I thrive knowing the fact my team is efficiently producing food with a positive attitude. People work much hardier and effectively when they are surrounded by a supportive environment.  

What professions surround you and what would you like to pass on to them?

Communication, meetings and training are three of the most important pieces of a Chef management system. Utilizing simple organization tools like task lists and note taking allows the team to set the kitchen pace. By implementing instruments like notebooks for recipes also ensures that communication is precise and never repeated to boost communication effeminacy.   

Do you have a Chef’s tip for Sunday cooking?

Ingredients. Ingredients. Ingredients. Shop at your local farmers’ markets or grow your own garden. The importance of being able to pick the perfect ingredients that work for you and your dishes. No technique will ever over power the importance of quality ingredients.   

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