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Chef Monique Feybesse


Chef Monique Feybesse

Chef Monique Feybesse oversees the award-winning Murray Circle at Cavallo Point Lodge where her cooking style is first and foremost taste driven.

A Bay Area native, Chef Feybesse began her career in 2007 when she graduated from the California Culinary Academy in San Francisco and later joined the opening team at Madera restaurant at Rosewood Sand Hill to earn their first Michelin star.

Prior to her position at Murray Circle, Chef Feybesse earned a position at Geranium restaurant, a three Michelin star under the Bocuse d’Or Legend, Rasmus Kofoed, where she remained for a year. She then relocated to Paris as part of the opening team of Chef Yannick Alleno’s Pavillon Ledoyen, which earned three Michelin stars within the first year. Her resumé also includes Michelin-star Atera in New York and Ninebark in Napa Valley, both under Chef Matthew Lightner.

Chef Feybesse’s ever-changing, seasonal menu incorporates simple, yet bold, techniques that focus on the palette of ingredients, celebrating the local farmers and purveyors of the Marin- county region.


Ethan Howard


Ethan Howard, Pastry Chef

Ethan Howard, pastry chef at the award-winning Murray Circle restaurant, uses fresh, local ingredients to create the refined, sweet treats that complement Murray Circle'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: 415.339.4750 | online reservations