Category: Chef 2024

Chef Geneva Melby embarked on her culinary journey in the East Bay before enrolling at the Seattle Culinary Academy to formalize her passion. Starting as a baker, she transitioned to restaurant work at La Bête, one of Seattle’s best restaurants, where her culinary skills blossomed.
Her career reached new heights after winning an international culinary competition, earning her a spot in a prestigious culinary school in Spain and a position at the Michelin-starred Abadia de la Retuerta. Returning to the United States, Geneva refined her craft as sous chef at the acclaimed Cafe Juanita in Kirkland, WA, before relocating to Sonoma County, where she served as Chef de Cuisine at Ramen Gaijin.
Geneva was chosen to be the Chef de Cuisine at Khom Loi, where she eagerly delved into the intricacies of Thai cuisine. It was during this time that Geneva and partner Ryan Miller’s Redwood pop-ups began gaining traction, showcasing seasonal produce, Middle Eastern and Mediterranean flavors, and California natural wines.
The Redwood brick-and-mortar restaurant and wine bar opened in February 2023., Geneva continues to captivate diners with her innovative culinary creations, rooted in her commitment to local, seasonal ingredients.

From the Cobbled Streets of Naples to the Golden Shores of California” In the heart of Montesanto, Naples, a young Domenico De Angelis would watch the flames dance within the brick oven, infusing the air with the scent of burning wood and the promise of delectable pizza. His family’s rich history in the restaurant business fed his passion, leading him on a journey across Europe, from England to the welcoming shores of California. It was there that destiny intertwined his path with Roberto Sbaraglia, a fellow entrepreneur connoisseur of Italian cuisine. Both driven by a deep-rooted love for their heritage, they joined forces to create L’Oro di Napoli, a culinary haven where the flavors of Naples (and not just) meet the golden coast of California. At L’oro di Napoli, every dish tells a story, honoring the traditions of their ancestors while embracing the vibrant spirit of modern gastronomy. It’s a tale of passion, heritage, and the timeless allure of authentic Italian cuisine, crafted with love and devotion by two kindred spirits.

Jacqueline was born in the Bronx and raised in Queens, New York. Her father and his family are from Ponce, Puerto Rico, and still live there today. Her mothers side of her family are from Jayuya.
Raised by her grandmother, she has been cooking traditional Puerto Rican food since she could barely reach the stove.
“I can remember every summer, my grandmother taking me back to Puerto Rico and working on the farm. As a kid, I had to help pick the coffee beans on the plantation and help cut the Guinneos. These are all of my mother’s and grandmother’s recipes. I am just glad that I have that to carry on to my kids and share with people here, who have never had it! Buen Provecho!” — Salute’ Jackie

Wine provides the creative impetus behind Executive Chef Peter Janiak’s Sonoma County inspired pairings. His extensive culinary background has always been rooted in finding the perfect combination of ingredients, specifically the intrinsic relationship shared between wine and food.
Peter grew up in the small town of Dartmouth, MA with its bountiful farms and coastal vineyards, where the celebration of food and wine was of the utmost importance in the community. He first entered the world of Culinary Arts and Hospitality after graduating from Providence College. Peter started working for a small winery in Little Compton, RI, assisting Executive Chef Ana Sortun. It was Chef Sortun’s mentorship that emboldened Peter to attend New England Culinary Institute in Road Town, Tortola, British Virgin Islands.
Chef Janiak’s unique epicurean style explores the wide range of fresh ingredients found in Sonoma County, creating remarkable cuisine perfectly catered to our award winning wines. His self described “rustic-chic” approach maintains an authentic familiarity while elevating our wine-inspired experiences to the next level.
As Executive Chef at St. Francis Winery & Vineyards, Peter continues his legacy of culinary excellence in Sonoma County. Peter proudly manages the culinary programs at St. Francis Winery including its illustrious Winemaker Dinners, seasonal Estate Pairings, and its ever popular and Nationally acclaimed, multi-course Wine & Food Pairing. Peter’s culinary oversight also includes the Winery’s 2-acre organic vegetable and herb gardens, providing fresh and accessible ingredients to support these programs. Chef Janiak’s epicurean prowess and experience complement the Winery’s variety of culinary engagements and elevate St. Francis Winery & Vineyard’s standard of culinary excellence.

Chef Heather comes from a varied background, having been everything from a glaciologist to a lunch lady to serving A-list celebrities at Skywalker Ranch. And that’s what we love so much about her because Chef Heather is always ready to pitch in with a mop or make perfect appetizers for an event. She worked for 9 years at San Francisco’s epic Farallon restaurant, opened Nick’s Cove with her husband, Matt Weinberger, and has been a cornerstone of Sonoma Family Meal’s vision of chef-made meals created with love and dignity since 2018.

From London, England to Sonoma, California, David Lawrence helms his kitchen with boundless creativity, innovation, and heart. He graduated from Westminster College with a Bachelor’s degree in Culinary Arts. Inspired by his father, who brought the influence of the American Steakhouses back to London, Chef Lawrence brings a combination of fine dining flare and innovative creative vision to Goodnight’s Prime Steak + Spirits.

Born and raised in the Bay Area, Craig went on to attend the Culinary Institute of America in Hyde Park. After he found himself working for notable chefs such as Dominique Crenn and Erik Anderson. He focuses on exploring the duality of pairing local wild and farmed ingredients with those of classic luxury.

Fiorello Anthony Bonviso has been passionately crafting gelato with wholesome ingredients, incomparable flavor and unsurpassed density since 1982. His childhood love for gelato sent him on an innovative quest to create a product with unparalleled texture. We invite you to indulge in the experience and discover for yourself how Fiorello’s Artisan Gelato is “Happiness easily shared”.
Website: https://fiorellosgelato.com

Around here we make delicious, healthier, dairy-free butter and cheeses using milk from plants not animals. We choice to use clean, simple ingredients that seamlessly perform for all your cooking, baking and entertaining needs. Better for you, better for our world.

Max has been pursuing everything that makes the perfect cup for 15 years and loves talking with people about coffee as much as he loves roasting coffee.

Chef Heather is the Executive Chef for Sonoma Family Meal, a nonprofit that cultivates the community and creates opportunities by providing job training, quality emergency meals and support for the local food ecosystem. At Sonoma Family Meal, Chef Heather oversees the production of over 700 meals per week for the community. Chef Heather comes from a varied background, having been everything from a glaciologist to a lunch lady to serving A-list celebrities at Skywalker Ranch. She worked for 9 years at San Francisco’s epic Farallon restaurant, opened Nick’s Cove with her husband, Matt Weinberger and has been a cornerstone of Sonoma Family Meal since 2018.