Rick Rozet is the former chef and owner of Truffles restaurant, specializing in refined Ethnic and European cuisines.
He graduated from the California Culinary Academy in 1983 and has worked with many chefs, including carlo Midione and Gary Danko.
His three years of French European apprenticeship included working under Claude Deligne of Taillevent and George Outhier.
Rick was honored as one of North Americas outstanding chefs of 1993 by the Chefs in America Foundation.
He has been recognized by the San Francisco Chronicle, the Press Democrat, and several national publications as an innovative chef and respected member of the culinary establishment.
He has been the chef and owner of Savory Truffle Catering for the past ten years and has catered to many professional and individuals throughout the Bay Area.