Flying Saucer Chef Albert Tordjman

[orangeplow]

Does anyone one know where Albert is cooking these days? A true master.

[chipollini]

Word has it that he is consulting a young turk who has opened "Winterland", in Julia's old space on Post? at Steiner.

[TORDJMAN Albert]

merci de prendre contact à bientôt

[Mishka]

Hi!

I also have been looking for Albert Tordjman for years!
I celebrated my 22nd birthday at Flying Saucer. Is he at Winterland now? I've searched to no avail for quite some time.

Mishka

[bob]

albert's in Thailand!!!
robert johnston

[bob]

Albert is my neighbournow. he's cooking in thailand, now. if you want to get in touch i'll pass a message on

robert johnsotn

[ohmnivore]

Hi, Robert,

Are you still in touch with Albert? Would love to pass a message to him or know how to reach him.

Thanks,
Ohmnivore

[walker]

One of my regrets is not having put forth the effort to eat, at least one time, at the Flying Saucer. It was hard to get in, parking was daunting. I just know I would have loved it.

[snelson2424]

Does any one know where in Thailand Albert is cooking? I was very fortunate to have been able to eat there twice and drink beers with him at the Mucky Duck at Irving and 10th he is amazing his food to this day make me hate to eat anywhere else.... If all it is, is a plne ticket to eat his food with a Thai twist sigh me up. the last time i saw him he gave me a Flying Saucer poster done by Nicholas Kouninos a artist that did a bunch of the posters for the Winterland! Really cool. Kenneth Aldin the chef that took over at the end of Flying Saucer, previously at the Zodiac Club I don't know if any of you ate there but, wonderful creative food, also!

[sfwtchris]

if you google his name, you will find his e-mail address and phone number in Thailand from Jean-Georges Vongerichten's blog dated March 21, 2008. Try it! It is easy.

[Robert Lauriston]

Chron reports he died in Pattaya, Thailand.

http://www.sfgate.com/cgi-bin/article...

[pauliface]

Oh man, Flying Saucer!
That was my #1 restaurant in SF in the early 90s.
Every dish had a main part and then at least like 3 amazing vegetable sides.

It was also the first place I knew that used those little metal collars to mold low cylinders of food.

How I wish it still existed....

[bdl]

If it DID still exist, I'm sure they would be doing something no one else had thought of yet. Everything about that place was ahead of its time, at least while Albert was still cooking there. He was an amazing talent.

[gordon wing]

bdl, I agree ...... miss his energy/talent ........ his plates were flights of fancy.

[pauliface]

No question. And the amazing thing was, everything was interesting and different and new, but it also *tasted* better than anybody else's food as well...

[bdl]

Especially at the start of the restaurant. It was about one quarter of its eventual size, and it was only Albert and his girlfriend at the time, Donna Meadows (future pastry chef at Hawthorne Lane) doing all the cooking...breakfast, lunch and dinner. Think Canteen on steroids. They had these big, irregularly shaped marble tables and they were ALL communal. You sat where there was space. I remember being on a date there and being sat at a table with a 4 top celebrating a birthday. All the food was cooked and plated by Albert and it was spectacular. This was the former chef of Auberge du Soleil cooking in the Mission and the entree prices topped out at $11.50.

[pauliface]

Yah, I remember I loved going to the bathroom there, because you'd pass by the tiny kitchen with that amazing activity going on . I'd always stop and watch for a few minutes while passing by.

[uninvitedsaint]

http://www.legacy.com/obituaries/sfga...

[quetzalbacon]

That link didn't work for me. Here's the obit.
http://www.sfgate.com/cgi-bin/article...

[escargot3]

Ditto - To get a seat at Flying Saucer was to have a taste of perfection.