Navio Restaurant Welcomes Chef Jason Pringle and General Manager Laurent Ertle

Chef Pringle most recently hailed from Boulud’s Miami-based db Bistro Moderne, where he ran the restaurant’s kitchen as Executive Chef, as well as six years at Aqua. “I’m really interested in developing relationships with local fisherman and farmers here in Half Moon Bay,” says the California native who is pleased to be back in his home state. “It’s a very unique spot–I have the ability to go foraging on a daily basis for watercress, mushrooms, sea rocket and wild strawberries right off the property.”

Manrique affirms, “Very devoted, patient, with a desire to learn–Jason was always learning. He was very calm in the kitchen and focused. He asked questions about the story of a dish, about a product. He knew one day it would be his turn to run a kitchen and he was mature enough to wait. Jason understands the concept of a team, discipline, respect of the classic dishes, with the addition of new techniques and respect of authenticity. I am so proud to see him at this position where he is finding his own style and his creativity will shine. Executive Chef Xavier Salomon and Navio are the perfect frame for his craft.”

Navio’s understated elegance provides the ideal backdrop for Chef Pringle’s Coastal inspired cuisine. Exposed open wood beams, muted yellow and subtle tan hues add warmth to the light-filled room of the seafood restaurant. Earthy tones and nautical touches create a comfortable beach estate ambiance that is equally inviting for romantic dinners, and entire families. Relaxed and elegant, the low-rise architectural design pays homage to Half Moon Bay’s fishing roots with large floor to ceiling windows that offer unobstructed views of the ocean—allowing guests to embrace the sea from their breathtaking perch, aptly titled Navio that translates to “ship.”

Navio serves dinner Wednesday through Sunday. Diners enjoy a leisurely meal with a bountiful array of fresh seafood from Navio’s Raw Bar. Starters include Smoked Sturgeon, Fromage Blanc and Caviar and Spaghetti Chitarra–an ensemble of Dungeness crab, fennel and citrus. Olive Oil Poached Halibut is served atop the season’s green asparagus, morels and heirloom carrots. Meats also take center stage and a succulent Ribeye, Filet Mignon and Honey Glazed Duck Breast receive the same refined treatment from the accomplished chef. A special Tasting Menu option is also available, showcasing the kitchen’s breadth and creativity.