In the 1970s, an elementary school student in Turkey stumbled upon a book that would leave a lasting impression on his life: Jean de La Fontaine's Fables. Little did he know, this collection of timeless stories would become a cornerstone of his future, influencing his career and the creation of his own restaurant decades later. Fast forward 40 years to 2012, that boy from Turkey had grown into a man with a passion for food and a dream to share it with the world. This is the story of Chef Hasan Yildiz and his restaurant, La Fontaine, in Walnut Creek.
Hasan initially pursued a career as an engineer but quickly realized that his true calling was for cooking and the dining experience. So, in 2002, he moved to California, determined to turn his passion into a profession. He started at the very bottom, getting a job as a dishwasher, but learned the ropes about the culinary world. In 2012, he opened the first La Fontaine in Mountain View as a restaurant and catering business that reflected his unique approach to cuisine. Although Hasan enjoys many cooking styles-- from Thai to Mexican to Greek-- he decided to create a fusion cuisine with French and Italian influences.
"You get the best of both worlds," said Hasan.
In 2021, nearly a decade after the success of his first restaurant, Hasan expanded and opened a second La Fontaine location in Walnut Creek. The restaurant, located downtown on North Broadway between Cypress and Duncan Street, reflects Hasan's artistic vision and attention to detail. The restaurant's symmetrical façade is a harmonious interplay of light and dark wood tones. The interior has an open yet inviting ambiance with a minimalist touch that uses the same earthy palette and dark wood flooring. Even the private dining room seamlessly blends into the overall space, echoing how La Fontaine presents his fables as smaller experiences that are part of a greater whole. Couples share appetizers in one corner while others enjoy cocktails and drinks at the bar. Diners, on the other hand, savor the culinary masterpieces served here. A copy of La Fontaine's book can be found inside the restaurant, although most people pass by it, unaware of its connection to the very essence of the restaurant. The fox on the cover of "Fables" may look familiar—it's the same sleek and minimalistic design featured in the restaurant's logo, striking a pose that reflects the establishment's architectural elegance.
Hasan's dedication to his craft has not gone unnoticed. This year, Hasan and La Fontaine won three awards from Diablo Magazine: "Best Chef," "Most Romantic Restaurant," and "Best Special Occasion Restaurant." Hasan's son, Onur, helps run the restaurant as well. Onur considers himself lucky to taste his father's culinary creations before anyone else.
"I don't like lamb," he admits, "but Chef makes it with a pistachio crust and fig sauce… he can make anything taste delicious," said Onur.
Onur also emphasized his father's love for La Fontaine's "Fables," recalling how the stories were integral to his childhood.
"I associate it with so many things. My dad, this restaurant, France, Turkey… it means a lot to us," said Onur.
La Fontaine created his seminal work by gathering tales from both the Eastern and Western worlds and translating them into French free verse, which was then translated into numerous languages all over the world. Its pages contain wisdom from many sources, a practice that shows La Fontaine was ahead of his time. Now, over 300 years after his death, his words still resonate with many.
One of the many powerful quotes in the book says, "By the work, one knows the workman." Hasan's work shows that he is a man inspired by art. He has built a restaurant, a family, and a life in America that centers around a book containing stories and lessons representing his values. He has taken all of those things within him and then created something himself. It's not just a restaurant or a menu but an experience. Today, schools worldwide still use La Fontaine's Fables as teaching material, and parents use it to read to their children before bed. Little do they know that the book exists as a fairy tale dining experience in our own Walnut Creek.
You can read more about the restaurant, including its menu and catering services, at https://www.lafontainerestaurant.com/walnut-creek-home. They currently serve lunch and dinner, but they will soon announce plans to add brunch, although the Chef's least favorite thing to cook is eggs.
“You get the best of both worlds,” said Hasan.
"I don't like lamb, but Chef makes it with a pistachio crust and fig sauce… he can make anything taste delicious," said Onur.