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The Ritz-Carlton, San Francisco’s Executive Chef
Jean-Pierre Dubray Awarded "Le Merite Agricole"

In October 2002, Jean-Pierre Dubray, Executive Chef at The Ritz-Carlton, San Francisco was bestowed "Le Merite Agricole" (the Medal of Agriculture) for his outstanding life achievements to promote French culinary practices around the world.

To be eligible for "Le Merite Agricole," which is bestowed by the French Minister of agriculture twice a year, candidates must be nominated by the Association of Members of the Order of the Merit of Agriculture and have worked for at least 15 years in any industry related to the field of agriculture.

Chef Dubray’s generosity and commitment to his profession has been recognized not only by his peers but also by food and wine societies around the world, including The Marin County Branch of the International Wine and Food Society that recently named Chef Dubray "Outstanding Chef of the Year."

As Executive Chef at The Ritz-Carlton, San Francisco, Dubray has had the honor of acting as host and guest chef for numerous charitable organizations including The James Beard Foundation, March of Dimes and Meals On Wheels. He has also hosted many celebrity chefs including Paul Bocuse, Alain Ducasse, Jean Louis Paladin, Julia Child and Jacques Pepin.

A native of Chateau Renault in France's Loire Valley, Chef Dubray began his career in 1974 as an apprentice at the Hotel L'ecu de France. He later moved to Paris to work for the P.L.M. St. Jacques Hotel. When the hotel's Executive Chef opened his own Paris restaurant, Le Trotteur, Chef Dubray joined him as Sous Chef. Michelin, Western Europe's authoritative restaurant guide, conferred its one star designation on Le Trotteur during Chef Dubray's tenure.

In 1980, after finishing his mandatory service in the French Navy and traveling throughout Africa and South America, Chef Dubray moved to the United States where he was Sous Chef at La Vie en Rose, in Brea, California. He later served as Chef de Cuisine at Le Chardonnay at The Registry Hotel in Irvine, California.

In 1984, Chef Dubray joined The Ritz-Carlton Hotel Company as Chef of The Dining Room at The Ritz-Carlton, Laguna Niguel, and later worked as the hotel's Executive Sous Chef. In 1987, Dubray moved to Palm Springs, CA to open The Ritz-Carlton, Rancho Mirage as Executive Chef. In 1991, Chef Dubray moved North to open The
Ritz-Carlton, San Francisco as Executive Chef. Since that time, Chef Dubray has opened 14 Ritz-Carlton hotels around the world, including Osaka, Shanghai, Seoul, Barcelona and Singapore.

Chef Dubray currently resides in Marin County, California with his wife Brooke and son Luc.

Braddly Bennick Named Executive Sous Chef
at The Ritz-Carlton, San Francisco

Braddly Bennick has been promoted from Terrace Chef to Executive Sous Chef at The Ritz-Carlton, San Francisco, announces Executive Chef Jean-Pierre Dubray. "In his new role, Bradd will assist with menu and recipe development, working with purveyors, managing the hotel’s 50-person kitchen staff and overseeing The Terrace and In-Room Dining," states Dubray. Chef Bennick’s name will remain on The Terrace menu.

A native of Wyoming, the 29 year-old chef studied at the California Culinary Academy where he received an associate degree in Occupational Studies of the Culinary Arts in 1996. Prior to graduation, Bennick worked as a line cook at Harris’ Steak House in San Francisco. One year later, he joined The Ritz-Carlton, San Francisco as a second cook, and later became the departmental trainer where he was responsible for certifying all cooks. In 1998, Bennick accepted the position of executive sous chef at the Palo Alto Hills Country Club where he worked two years before moving back to San Francisco to join Chef Laurent Manrique as sous chef at The Campton Place Restaurant in The Campton Place Hotel. There, he was responsible for four outlets, including Room Service, Bar, Banquets and the AAA Five Diamond French restaurant.

In October 2000, Bennick returned to The Ritz-Carlton, San Francisco as banquet chef where he was responsible for preparing menus and meals for up to 600 guests in 25,000 square feet of banquet space. Two years later, he was promoted to Chef of The Terrace, where he managed a team of 12 to create breakfast, lunch and dinner for the 120-seat restaurant in the city’s only Mobil Five Star, AAA Five Diamond hotel.

San Francisco Magazine named The Terrace at The Ritz-Carlton, San Francisco as having the "Best Brunch" and "Best Outdoor Dining" in the City and the 2004 San Francisco Zagat Survey claims The Terrace is where "you’ll feel as if you’re on vacation or living the life of a princess" with the tour de force being the "completely indulgent" Sunday Jazz Brunch. San Francisco’s only hotel alfresco brunch is served in the garden Courtyard of The Terrace, 10:30 a.m. to 2 p.m. every Sunday.

Set in a 1909 Nob Hill landmark, The Ritz-Carlton, San Francisco is the only hotel in the nation to capture Mobil’s Five Stars and AAA’s Five Diamonds for the hotel as well as its renowned Dining Room.



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