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Chef Profiles

Molly Hawks

Chef Molly Hawks, executive chef and co-owner of Hawks restaurant in Granite Bay, almost missed her calling in the culinary world. After spending years in pre-med training, her natural passion and enthusiasm for food inspired Chef Hawks to veer from following a career in the medical field to pursue one in the culinary world. Hawks was a pre-med student at UCLA and graduated with a degree in biology. While working in Stanford University’s pathology department, Chef Hawks learned the importance of managing a team of professionals, but realized something central was missing in her life—the ability to express herself in the kitchen. Chef Hawks soon decided to refocus her professional life and pursue a career where she could passionately express her creative side through cooking.

Combining the roles of executive chef and managing the front of house at Hawks, Chef Hawks combines her business expertise with her cultivated culinary skills, offering guests a restaurant that is as sophisticated as is it personal. Her restaurant pays homage to the Slow Food Movement and to the farmers who bring the local bounty to Chef Hawks inspired menu.

Within only a year, Chef Hawks was awarded the coveted role of Chef de Cuisine at The Village Pub, where she controlled business operations as well as culinary endeavors. In addition to gaining indispensable business skills in this position, Chef Hawks says, “She went from being a cook to a chef, developing her imagination and solidifying her confidence.”

Chef Hawks lives with her husband Michael in Granite Bay, near her parents and siblings, still sharing in regular family dinners.