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Discover all our Chefs
Relais & Châteaux Chef

Ülfet Ralph

Chef - Relais & Châteaux

Ülfet Ralph

Magee Homestead

Saratoga - United States

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L'histoire d'un chef Relais & Châteaux

How did you become a Chef?

Growing up with an amazing Mediterranean home cooks and seeing my mother creating something delicious on demand with simple ingredients motivated me to pursue this career. Less is more, simple is delicious! 

How would you define your cuisine?

As local as possible, clean, vegetable forward with healthy protein to nourish the body and satisfy the taste buds. Blending Mediterranean fundamentals into local cuisine is the key for me. 

What are your favourite products and criteria for choosing?

We are extremely lucky to have our own green houses and growing our own Wagyu. At Magee we committed ourselves to utilize everything from our land. Yes, we purchase items from other suppliers, unfortunately it is nature of the business, but as long as we reduce the carbon foot prints and emission about 75 percent, we are on the right path to reach our goal to be 100 percent sustainable!

What is your signature?

Less is more! Eat because is good, not because is cool!

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

We run the kitchen with harmony not with hierarchy. Everyone has a voice, opportunity to input. Otherwise there will be no room to grow! As we leaders in the kitchen it is our obligation to develop future leaders. That comes with freedom to create along with our guidance.

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

Sunday is all about comfort! Of course most Sundays I work but when I am off it means a great köfte, fries and a beer!

Mom’s Köfte

500 gr ground lamb

1 large egg

1 medium onion, finely grated

2 cloves of garlic, finely chopped

125 gr bread crumbs

15 gr tomato paste

1 bunch parsley, finely chopped

4 gr crushed red peppers

4 gr black pepper

6 gr cumin

2 gr all spice

Salt and olive oil fr the pan

Method:

Place all the ingredients in a large bowl. Mixed them by hand or with spatula until all incorporated. Cover with plastic wrap and let it sit in the fridge for an hour. After resting time, shape them small to medium rounds. Place large heavy bottom frying pan on medium heat, coat the pan with olive oil. Fry köftes on both sides until golden brown. Serve with fries or nice large salad!

Beer – Precept by Bissell Brothers or The Light by Alchemist

 

Les restaurants Relais & Châteaux de Ülfet Ralph

Magee Lodge

  • Expression of the terroir
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LOYALTY PROGRAMME: enjoy the unique benefits of Relais & Châteaux