food establishments throughout Santa Barbara, CA. He attended Santa Barbara City College where he enrolled in the Hotel and Restaurant Management Program and then went on to complete his Culinary Arts training at the Western Culinary Institute in Portland, OR., graduating in 1993. Before coming to the Hilton Sonoma Wine Country, Rene was the Executive Chef for the Oakland Hilton. Prior to that, he was the Executive Sous Chef for the award winning catering company, Park Avenue Catering, located in beautiful Sonoma County. He has also worked as Executive Chef for the River Rock Casino, Sous Chef for the San Francisco Hilton and Towers, Private Chef for Barron Hilton’s Duck Club, and Exec. Banquet Chef for the Portland Hilton.
Smoked Salmon And Brie Stuffed Potato Croquette With A Spinach And Pomegranate Salad 
Yield: 8 croquettes (4 salads)
Ingredients:
2 Tbsp Heavy Cream
1 ea Egg Yolks (beaten)
1 Tbsp A.P. Flour
2 Cups Mashed Potatoes
To taste Salt
To taste White Pepper
8 slices (about 6 oz) Scottish Smoked Salmon
4 oz Brie Cheese (cut into 8 small 1 x 1/4 inch rectancles)
As needed A.P. Flour
About 2 ea Whole Eggs (beaten)
As needed Panko Japanese Bread Crumbs
As needed Peanut Oil
12 oz Baby Spinach
1 ea Pomegranate (seeded)
To taste Balsamic Vinaigrette
Method:
Mix first 6 ingredients and chill.
Separate mixture into 8 equal parts. form mixture into “finger” shaped cylinders wide enough to cover the brie and salmon once stuffed. (Note: The croquettes can be made into any shape you like. I like a cylinder shape, as it makes a nice presantation once cut in half on a bias.)
Wrap each brie rectangle with a slice of smoked salmon and stuff each croquette.
Bread each croquette in the following order: flour, egg, and then Panko Bread Crumbs. Set aside and keep chilled.
Fry each Croquette in oil until brown on all sides and drain them on a paper towel.
Toss Spinach and Pomegranate seeds (reserving a few) with the vinaigrette and place on center the plate.
Cut croquettes in half width wise and on a bias. place four halves (cut side up) on the plate and leaning up against the salad. Garnish with remaining Pomegranate seeds and serve.
Recommended Wine: 2007 Hanna Vineyards Chardonnay