About Us
The 7th Street Standard is a nod to both our location and a play on the musical themes that are unique to the history of the Hyatt Centric Downtown Sacramento.
Our stunning dining room, horseshoe-shaped bar, and Jade Room all take style cues from the golden age of the hotel. Adorning the wall adjacent to the bar are playbills and photos paying homage to the hotel that once stood in this same location - which opened as the Hotel Clayton in 1911 and was rebranded as the Hotel Marshall in the 1930’s - and its legacy as a jazz hot spot that hosted such legends as Billie Holliday and Louis Armstrong, back when this part of downtown was known as the West End.
Our Cuisine
The 7th Street Standard serves brunch and dinner seven days a week. Our signature “modern California cuisine” represents a melting pot of flavors and dishes featuring products sourced from local farmers and ranchers. As a native Sacramentan whose parents immigrated from Gujarat, Chef Ravin’s cross-cultural dishes bring flavor to the forefront in an elevated, approachable style.
Executive Chef Ravin Patel
Chef Ravin Patel’s culinary journey began at 12 years old working in his family’s deli and home garden. During high school he worked at the Sutter Club and Del Paso Country Club in Sacramento. In 2002 he graduated from UC Davis with a B.S. in Economics, and then enrolled in French Culinary Institute in New York.
During culinary school he worked as a comis at Montrachet in Tribeca. After culinary school, he cooked with Chef Ian Russo at his flagship restaurant in the Upper East Side, and in subsequent years worked at Max Brenner Chocolates Union Square, and Thunder Jacksons in SOHO. In 2006 Patel was offered a position at The Modern, Danny Meyer’s Michelin starred restaurant under Chef Gabriel Kreuther.
Moving back to Sacramento, Patel joined the Selland Family Restaurant Group in 2009 at Ella Dining Room and Bar under Chef Kelly McCown. In 2013 Chef Patel took over Ella as Executive Chef and later that year earned four stars in all categories from the Sacramento Bee. In March 2014, Patel became Executive Chef for the Selland Family Restaurant Group, overseeing all culinary operations. Chef Patel has been an integral member of the Farm-to-Fork movement in Sacramento as well as a powerhouse in multiple Tower Bridge Dinners. He has also been a featured chef at Pebble Beach Food and Wine and Cochon Heritage Fire Napa.
In 2018 Patel joined Presidio Co. as their Executive Chef and oversaw Seasons Kitchen and Bar in Davis, CA, before opening The 7th Street Standard in Hyatt Centric Downtown Sacramento in the summer of 2021.
Chef de Cuisine Pedro Depina
Chef Pedro Depina was born in the Cape Verde Islands off the coast of West Africa. He learned the essentials of cooking by watching his parents use fresh ingredients from their garden, utilizing whole animal from nose to tail, and building flavors in their kitchen. At a young age, he relocated to Boston, Massachusetts where he worked shelling summer beans until his thumbs were numb and selling seafood door-to-door in the Cape Verdean neighborhoods for a local fish monger.
Chef Pedro’s professional culinary career flourished in Sacramento in the 1990’s. His professional cooking foundation was forged from the fires of culinary mainstays such as Biba, Paragary’s, and the Selland Family Restaurant Group, where - notably - he worked alongside Chef Ravin Patel as Corporate Sous Chef.
Chef Pedro has been working intensely in the restaurant industry for three decades and takes great pride in his path to success. He works passionately to ensure that his approach to the plate is driven by seasonality, showcasing fresh and local produce along with a traditional execution in the kitchen. He has been intimately involved in the Farm-to-Table movement since its conception in Sacramento in the early 2000’s.
In 2021 Chef Pedro - now reunited with Chef Ravin - opened The 7th Street Standard as Chef de Cuisine.