Growing up on a farm in a rural town in the Australian outback, where restaurants were scarce, Chris Savage quickly discovered that if he wanted to enjoy popular menu items like pizza, he would have to make it himself. And his adolescent experimentation with cooking has yet to cease. His passion has taken him from Australia to London and, finally, stateside. His travels have inspired diversity in his cooking: He cites Asian, Mediterranean and Italian culinary influences in his menu of dishes. And he’s been cooking up that eclectic mix of creations at The Californian for six years now – always keeping in mind an important correlation. He knows there’s a relationship between what a person eats and how that person feels. So he says it’s his responsibility as a chef to ensure that the best ingredients are used in the most healthful way possible to generate an optimum level of satisfaction among diners. Guests at The Californian can be guaranteed great food, lots of veggies, fresh ingredients and nutritious portion sizes, without abandoning their diets.


MEDITERRANEAN SALAD
Makes 2 servings

INGREDIENTS
4        cups mixed wild greens
2        Persian cucumbers, sliced in 1/8th rounds
2        Baby mixed sweet peppers, sliced in 1/8th rounds
1/2     cup Kalamata olives
1        pint cherry tomatoes
1/2     cup feta cheese
4        oz. sweet basil vinaigrette
1        twist of fresh ground pepper
2        salmon filets (optional)

PREPARATION
Lightly season the cucumbers and peppers with salt, and drizzle with a 1/2 ounce of vinaigrette. Add the feta and olives, and toss lightly. Arrange the mixture on a serving dish, and add the tomatoes and greens. Drizzle with the remaining vinaigrette, targeting the greens and tomato. Finish it off with a twist of pepper. Serve with grilled salmon, if desired.