Jacques Rolland was born in Chambery, France. A third generation member of a hotel and restaurant family, Jacques spent his early childhood in his father’s hotel, located in the snow covered ski area of Val d’Isere. When he was seven years old, the family relocated to Douala, Cameroon, where they opened one of the famed hotel jewels of Africa, the Hotel Akwa Palace, which they operated for the next forty years. At an early age, Jacques became involved in all aspects of the daily operations of the hotel; often rising at 4:00 a.m. to prepare croissants and other pastries, also tending to the front desk and a myriad of guest services.
Upon Jacques’ return to France, he attended the Hotel School of Thonon-les Bains and graduated with degrees in Culinary Art and Hotel Management. His first job after graduation was on the renowned SS France, at the time the largest and most luxurious ocean liner in the world. After a short stint in the kitchen, he became the youngest captain to attend to the first class dining room; where he polished his skills of culinary presentation and fine dining service. He later worked at some of the finest restaurants in the U.S., including as La Bourgogne in San Francisco; also at Le Trianon, San Francisco under the hospices of Yvette and Réne Verdon.
He later moved to the Caribbean, managing several fine hotels, instructing at hotel school and opening L’Escargot on the French Island of St. Martin and “Chez Jacques” in St. Thomas; a restaurant considered one of the top ten in the Caribbean. He then relocated to Las Vegas, where he developed and managed several of the area’s top high roller facilities, including Desert Inn, Bally’s and the Villas at Bellagio. His appreciation and knowledge of food has been honed from the many cultures he has experienced during his life; notably the diverse influences of France, the Caribbean and Africa.
He is a member of the Chaine des Rotisseurs, Ordre Mondial des Gourmets Degustateurs and diverse Chef and Maitre d’ Associations. He is also a certified Sommelier and author of numerous books, including “The Cook’s Essential Kitchen Dictionary” and “The Food Encyclopedia” ; both available at A’Tuscan Estate, Amazon, and many bookstores. He has just finished is newest book about wine & wine aficionados: “C’est le Vin: A Lexicon of Fun, Facts and Sarcasms”.
Liz Rolland was born in San Antonio, Texas and grew up on the East Coast, relocating to California as a college student. With an extensive background in guest services and a degree in International Business, she spent many years leading tours through North and South America, with expeditions to such diverse locations and venues as the Amazon where guests stayed in treehouses complete with resident monkeys and macaws, to the Inca ruins of Machu Pichu, and the luxury hotels of Rio de Janiero and Buenos Aires.
Along the way, she mastered the art of creating a special vacation, tailored to each guest’s individual needs and interests. Her lifelong love of gardening is evident in the landscaping that beautifies the grounds of A’Tuscan Estate, and her attention to detail is apparent in the décor and amenities throughout the inn. It is her pleasure to enhance your stay with any special requests you may have or arrange a wine-tasting tour, balloon ride, dinner or other activity. She is also your breakfast server and Jacques’ kitchen assistant.
Malik is the resident Chiweenie (part Chihuahua and part Dachshund) and self-appointed Maitre’D. His duties including greeting and entertaining the guests. Oh….and attending to any crumbs that may fall to the floor. He is very important and does not approve of any four-legged guest that may be cuter or know more tricks than he does. Therefore, we, unfortunately, cannot accept pets at the inn.