Ralph Burgin

The Cliff House, one of San Francisco’s most beloved dining destinations, serves locals and visitors with classically executed contemporary cuisine in a spectacular oceanfront setting. Born in Germany’s restaurant-rich Rhine Valley, chef Ralph Burgin has worked in celebrated restaurants throughout Europe and the United States. Burgin has received numerous awards and carries the esteemed title of Certified Master Chef. His background is highlighted by a two-year stint as executive chef at Mosimann’s, London’s most prestigious private club. In 1990 he traveled to California and became executive chef at the Carnelian Room and Bankers Club in San Francisco. In 1998 Burgin joined the Cliff House to oversee the restaurant’s growth and restoration project. Within his tenure, he has overseen the operations through the renovations, including the new Sutro wing with Sutro’s restaurant, and the renovated 1909 building. Burgin now hails as chef de cuisine of Sutro’s at the Cliff House and as general managing partner of the entire Cliff House. As a part-time farmer, Burgin grows tomatoes for the Cliff House from his crop of 1,500 plants that he nurtures in Sonoma County, supplying the restaurant from July until fall’s first frost.