"From above, the rippled fog layer laps against the shores of the foothills like a voluminous cotton ocean." — Eric Cheng
Ethan Howard, pastry chef at the award-winning Murray Circle restaurant, uses fresh, local ingredients to create the refined, sweet treats that complement Executive Chef Justin Everett's ever-changing, seasonal menu. Chef Howard believes in the importance of natural simplicity and embracing the true essence of ingredients' natural flavors.
From the age of six while growing up in San Jose, Calif., Chef Howard knew he wanted to be a chef. He initially developed his sweet tooth for pastries while working with Chef François Payard in New York City. It was there he learned basic techniques and developed a passion for the art of baking French-style pastries.
Building upon his prior experience in New York City, Chef Howard had the opportunity to fine-tune his preparation techniques studying refined pastry at The French Laundry with Pastry Chefs Steven Durfee and Sebastien Rouxel. His next adventure led him to The Martini House in St. Helena, where he defined the pastry menu that served as a finale to the restaurant's rustic menu. Before starting his position at Murray Circle, Chef Howard worked as a pastry chef at Bouchon and Bouchon Bakery in Yountville, Calif.
Chef Howard has developed a fond appreciation of working in Marin County due to the abundance of organic, seasonal ingredients available in the area. He has a genuine passion for experimenting with unexpected flavor combinations and he searches for his creative inspiration in everyday life and art.
Consistently sought after to create his renowned signature sweet finishes for tastings and special events around the region, Chef Howard was also named one of the Top 5 Pastry Chefs in the U.S. by Gayot in 2008.
Murray Circle at Cavallo Point – the Lodge at the Golden Gate
601 Murray Circle | Fort Baker | Sausalito, California 94965
Phone: 415.339.4751 | online reservations