Gourmet BreakfastCome experience the unique two-course breakfast prepared by Executive Chef, Khambay Khamsyvoravong.
Executive Chef, Khambay Khamsyvoravong
As Executive Chef at the Olea Hotel, Khambay Khamsyvoravong creates a unique gourmet two-course breakfast menu for guests of the inn. Her daily offerings will showcase the local and seasonal bounty of Sonoma, providing guests with a fresh healthy start to the day.
Khambay's unusual background includes a Biology degree from Brown University followed by a stint as an Admission Officer at Vassar College. While there, Khambay was lured to the Culinary Institute of America in Hyde Park, NY, where she discovered a passion for cooking and soon acquired a degree in baking and pastry arts.
After graduating in 2009, Khambay moved to Sonoma and worked in various kitchens throughout wine country. She enjoyed immediate success as the Executive Pastry Chef and breakfast chef at the Kenwood Inn and Spa, where she created decadent desserts and pastries for the dinner menu and daily breakfast service. Khambay's talents were recognized by HKG Estate Wines and she was recruited to open their tasting room in Glen Ellen. As Chef de Cuisine, she was responsible for developing a menu that included exquisite food and wine pairings as well as an assortment of desserts.
Current Menu Items - Winter 2012
Here is a brief sampling of the breakfast items here at Olea Hotel. Menu items will vary daily:
- Continental Breakfast (Pre-first course and available throughout breakfast) :
Cranberry Orange Scones
Pumpkin Chocolate Chip Bread
House-made Honey Granola
Assorted Clover Yogurt
- First Course:
Olea olive oil rosemary muffin
House-made pear cardamom jam and seasonal fruit
- Second Course Entree:
Crispy poached farm egg on pumpkin sage grits, wild mushrooms, and Nueske's bacon
Buttermilk pancakes with blood orange gastrique, Scrambled eggs and Romesco sauce, Maple-glazed bacon
Sunny-side up egg on turkey chorizo hash, celery root puree and kale chips
Olive oil poached egg with roasted winter vegetables, meyer lemon drizzle and Aidell's chicken apple sausage
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