/24-7PressRelease/ - San Francisco, CA, September 5, 2008-Mark Franz, Owner and Executive Chef of Farallon Restaurant, Waterbar and Nick's Cove, has been named Cambridge Who's Who Entrepreneur of the Year in Restaurant Services. While inclusion in Cambridge Who's Who Registry is an honor, only two male and two female members in each discipline are named the Cambridge Who's Who Entrepreneur of the Year. The Cambridge Who's Who selection committee chooses these special honorees based on their accomplishments, academic achievements, leadership, and service.

As an executive chef and owner of three restaurants, Chef Franz prides himself on 30 years of professional experience and specializes in restaurant management. He is the owner of Farallon Restaurant, conceptualized alongside restaurateur/designer Pat Kuleto, and opened in 1997. The restaurant's structure, originally built in 1925 for the Elk's Club, was featured in a ten-page article in the first-ever issue of Architectural Digest. Working alongside a team of the finest craftsmen available, Pat Kuleto and Chef Franz created Farallon with an underwater fantasy theme. The Jelly Bar welcomes guests with a custom-made 'jellyfish,' complete with sculpted lights suspended two stories overhead and octopus stools next to illuminated kelp columns. Following a path suggestive of a sandy ocean floor, guests pass by a 'caviar' staircase that sweeps up to the intimate balcony that overlooks jellyfish chandeliers. Farallon offers other atmospheric surprises including the Pool Room, which boasts an elaborate mosaic design of bathing beauties; the Nautilus Room complete with spiraling shellfish pillars and a tile floor, and the Wine Hold, a 12-seat semi-private room that features a painting of the hold of a ship filled with wine bottles.

All of the beautiful and hand-crafted aesthetics associated with Farallon set the stage perfectly for Chef Franz, who has long wanted to more fully explore the culinary niche he describes as "coastal cuisine." The menu he created features sophisticated and innovated preparations of fish from fresh and salt waters around the world. Perfectly complimented by farm fresh products, meat and game dishes, Chef Franz's dishes reflect his classic French training as well as his long-standing devotion to American cooking.

Located just over and hour's drive from San Francisco, the Nick's Cove site is nestled on the picturesque east shore of Tomales Bay. The site is just south of Bodega Bay's famed fishery, home to steelhead, coho, herring, striped bass, sturgeon, halibut, and more. Surrounded by protected and lush forest land, the area is a favorite of equestrians, hikers, birders, cyclist, mushroom foragers, wind surfers, kayakers, and picnickers. Such beauty sets the stage for Nick's Cove seaside cottages, which pamper guests with a wide array of site-inspired amenities including over-the-water or water-view decks, fireplaces, heated bathroom floors, and copper bath tubs. In addition, the cottages boast beautiful antique furnishings, hidden flat-panel TV's, hypo-allergenic pillows, and in-room spa and massage services. Nick's Cove restaurant is a 130-seat, indoor/outdoor restaurant featuring meeting areas, a glassed-in deck, beautifully restored mahogany bar and large working stone fireplace that serves as one of the focal points of the room. The 400-foot pier extends off the restaurant deck and into the bay, providing a breathtaking panorama of Hog Island.

In February 2008, alongside Pat Kuleto, Chef Franz was proud to open Waterbar, a highly-anticipated seafood restaurant on The Embarcadero. The restaurant, welcoming patrons with picture-perfect bay views, offers a menu of the finest fish and seafood from local and international waters to create a unique and memorable San Francisco dining experience. Respecting seasonality and the natural essence of the sea, culinary preparations are unpretentious, soulful and elegant. Says Chef Franz, "Waterbar will be the perfect combination for San Francisco: fantastic seafood, incredible views, and mind-boggling d cor, all created by a local, chef-driven team." The menu features preparations of whole fish and shellfish such as Dover sole, turbot, and spiny lobster, presented table-side. Combining fresh clean flavors with classic techniques, the raw bar features an extensive selection of ceviches, tartars and oysters, highlighting Waterbar's seasonal menu.

Staying true to his visionary nature, Pat Kuleto created a whimsical and opulent environment for Waterbar. The main floor features awe-inspiring 20-foot tall, floor-to ceiling circular aquariums filled with an array of fish and marine life from the Pacific Ocean. The extravagant cascading raw bar, towering with shellfish and lit through glistening ice, sets the tone of the raw bar dining area. A hand-blown 'caviar' chandelier serves as the focal point in the bar area, adding a truly festive sparkle. Additionally, Waterbar features an outdoor patio with incredible views of the waterfront, the Bay Bridge, Treasure Island, and the city skyline, creating a truly premier location for al fresco dining and cocktails.

A visionary, entrepreneur and master culinary artist, Chef Franz takes great pleasure in promoting his San Francisco restaurants as top notch in the industry and attributes his success to his management skills and love of fine food. Chef Franz is a member of the Culinary Institute of America and volunteers for the Meals On Wheels Association of America. He is an avid supporter of the American Cancer Society.

Chosen by the James Beard Foundation, as well as by many national publications as one of the best restaurants in the country, Farallon is open for dinner nightly. Visit the restaurant on the web at http://www.farallonrestaurant.com. For information and reservations, call (415) 956-6969.

Waterbar is open daily for lunch and dinner and offers continuous bar and patio service throughout the day. For more information, visit Waterbar on the web at http://www.waterbarsf.com.

Visit Nick's Cove and Cottages on the web at http://www.nickscove.com for more information about this one-of-a-kind getaway and culinary delight.

About Cambridge Who's Who
Cambridge Who's Who is an exclusive membership organization that recognizes and empowers executives, professionals and entrepreneurs throughout the world. From healthcare to law, engineering to finance, manufacturing to education, every major industry is represented by its 250,000 active members.

Cambridge Who's Who membership provides individuals with a valuable third party endorsement of their accomplishments and gives them the tools needed to brand themselves and their businesses effectively. In addition to publishing biographies in print and electronic form, Cambridge Who's Who offers an online networking platform where members can establish new business relationships and achieve career advancement within their company, industry or profession.

For more information, please see www.cambridgewhoswho.com.

Contact:
Ellen Campbell
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Cambridge Who's Who is the fastest-growing publisher of executive, professional and entrepreneur biographies in the world today. Our accomplished members and extensive online database make Cambridge Who's Who a premier resource for networking.

The Cambridge mission is to deliver its members the recognition and competitive edge needed to network and do business effectively. Inclusion in the registry is an honor limited to individuals who have demonstrated leadership and achievement in their industry and occupation. The registry is distributed exclusively to our members around the world, making it the ideal vehicle for you to use to position yourself and your company.

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