A culinary leader with over 20 years of experience, Executive Chef Ruben Valdes’s passion for premium fine dining is backed by a compelling background in high-profile kitchens, including the prestigious Restaurant Guy Savoy and Hell’s Kitchen at Caesars Palace. Renowned for creative menu development and meticulous execution, Chef Valdes consistently elevates dining experiences and exceeds guest expectations.
Chef Jennifer Murphy’s culinary aspirations blossomed early, inspired by her Vietnamese heritage. Moving to Las Vegas, she quickly made her mark in the city’s esteemed dining scene, contributing her talents to celebrated establishments like L’Atelier De Joel Robuchon, Prime Steakhouse, and Michael Mina at Bellagio. Her career reached a significant milestone when she was appointed Executive Chef of Gordon Ramsay Hell’s Kitchen at Caesars Palace. Murphy’s role expanded to Executive Chef of Restaurant Operations at Caesars Palace, where she collaborated with iconic chefs such as Bobby Flay, Guy Savoy, and Nobu.
Having grown up in Hawaii, Chef Roy Ellamar’s culinary philosophy was profoundly shaped by his early exposure to the collaboration between local farmers and fishermen. Ellamar’s culinary journey includes acclaimed tenures at L’Atelier de Joël Robuchon and as the innovative force behind Harvest by Roy Ellamar in Las Vegas. Most recently, he opened the critically praised Fine Company, reflecting his Hawaiian roots. Known for his unwavering commitment to sourcing fresh, sustainable ingredients, Ellamar crafts vibrant and innovative dishes. He now champions hyper-seasonal menus that highlight the best of Sonoma County’s agricultural bounty.
Ceres Community Project energizes communities by linking what we eat and how we care for one another with the health of people and the environment. Youth grow organic food and prepare organic medically tailored meals that are delivered for free to low-income families living with a serious health challenge. With four program sites serving Marin and Sonoma counties, and a dozen communities nationally that have replicated its model, Ceres re-imagines a meal delivery program as a strategy for improving health outcomes, reducing social isolation, strengthening local food systems, empowering youth, and improving eating habits among everyone involved. We work at the state and national level to advocate for policies that ensure equitable access to healthy food, and to demonstrate the promise of medically tailored meals to improve outcomes and lower healthcare costs.
Chef Jamilah Nixon-Mathis is a Sonoma County native, with no formal training, she refers to herself as “the accidental chef”. Her unique style of cooking is rooted in her Mexican & Creole ancestry, extensive travels in SE Asia & Thailand, and her years of experience working in California restaurants. After 8 years of running her own highly acclaimed food truck & walk-up window, Jams Joy Bungalow, she joined friends Brandon Gunther & Shona Campbell to re-open iconic Bodega Bay restaurant Lucas Wharf in 2024.
With Rocker Oysterfeller’s at Lucas Wharf the trio focuses on updated west-coast classics, southern comfort dishes & gulf coast style seafood using local & wild seafood and seasonal California produce.
Dong Choi was born in Seoul, Korea, and moved to Atlanta, Georgia as a young child. He alternated between eating traditional Korean and southern comfort foods. Choi found a love for cooking in college and began building a career working with award-winning chefs like Joel Antunes in Atlanta, as Executive Chef for David Myers in LA, Las Vegas, Asia, and with the Michael Mina Group and Daniel Patterson Group.
Choi moved to the Bay Area and in 2017 joined The Slanted Door Group to lead the opening of Rice & Bones, the group’s fast-casual restaurant aimed at bringing high-quality, tasty food to students and faculty at The University of California, Berkeley. In 2018, Choi was promoted to Chef de Cuisine of The Slanted Door San Ramon where he developed new dishes and managed day-to-day operations of the 7K+ sq. ft. space, eventually passing the reins to his successor.
During the pandemic, Choi led the opening of Chuck’s Takeaway, the group’s first takeout sandwich shop catering to the needs of remote workers in San Francisco. Its successful launch and inaugural year prove that Choi has a strong pulse on what customers want.
As Head of Research & Development for The Slanted Door Group, Choi continually redefines what it means to cook modern Vietnamese and Asian cuisine in the US. He plays a critical role in the menu creation at The Slanted Door Napa.
Founded in 1977, Gourmet Mushrooms — Mycopia is the country’s oldest and largest organic specialty mushroom grower. At farms in Northern California and Western Michigan, Gourmet Mushrooms grows unique varieties of organic specialty mushrooms. Our mushrooms are hand harvested and packed for quality and are grown indoors using sustainable growing practices that allow for year-round production using very little land or water.
Our mushrooms have the allure of wild mushrooms without the seasonality or price fluctuations, hassle of cleaning, or risk of identification. All of our mushroom varieties are packed with savory umami and each has its own flavor profile, texture, and pairing potential. At Gourmet Mushrooms – Mycopia, we pride ourselves on our commitments to outstanding quality, our employees and communities, and sustainability.
Brett Schaublin, a Napa Valley-raised chef, began his culinary career at Calistoga Ranch before honing his skills at Angele and Redd under Richard Reddington. As Executive Sous Chef at Redd, he helped maintain its Michelin Star, mastering butchery and meat preparation. He later became Chef de Cuisine at Redd Wood, managing a charcuterie program and refining his expertise in pizza and pasta. After gaining operational experience at Morimoto Napa, he shifted to catering, where he met Jessica Kerr. Together, they founded Biscuits BBQ, evolving from a pop-up to a downtown Napa restaurant known for its creative, seasonally inspired smoked dishes.
Anthony Paone, the culinary mastermind behind Campanella in Sebastopol, brings over 25 years of passion, creativity, and expertise to the kitchen. A proud Italian-American raised in New York, Anthony grew up immersed in the rich traditions of food and family, a connection that continues to inspire every dish he creates.
His impressive career spans the kitchens of New York, New England, and the San Francisco Bay Area, where he has honed his craft and led culinary teams with grace and vision. From revitalizing Kenwood Restaurant (now Salt & Stone) in Sonoma County to creating innovative menus at Archetype in St. Helena and Bull Valley Roadhouse in Port Costa, Anthony’s journey reflects his commitment to excellence and his unyielding drive to learn and evolve.
At Campanella, Anthony returns to his East Coast Italian-American roots, channeling the flavors and memories of his beloved Nonna’s kitchen. His menu is a heartfelt tribute to the warmth, hospitality, and joy of Italian cooking, elevated by the bounty of Sonoma County’s local ingredients. From comforting classics to inventive takes on traditional dishes, every plate tells a story of love, tradition, and culinary artistry.
Campanella, co-founded by Tom Rutledge and Sean Olson, is more than a restaurant; it’s a celebration of community and connection. Opened in September, it has already been named one of the “Best Italian Restaurants in Sonoma County,” winning hearts with its open-hearted hospitality, vibrant energy, and exceptional cuisine.
With Anthony Paone at the helm, Campanella is a love letter to Italian grandmothers everywhere—a place where friends and neighbors come together to share delicious meals, sip cocktails, and create lasting memories. In every sense, Campanella embodies its namesake, the Italian word for “bell,” symbolizing a sense of pride in place and a celebration of life’s simple pleasures.
As Executive Chef at Arandas, Felipe Hurtado brings authenticity, storytelling, and approachability to his dishes. Drawing from his Mexican-American heritage, he strives to distinguish Arandas from other Mexican restaurants in the area by honoring his roots through sincere and creative culinary expressions. His focus on using traditional methods alongside modern techniques allows him to tell the story of his family’s food culture on every plate.
His mother, an exceptional cook, passed down traditional Mexican recipes, and his maternal grandfather, who worked at a Swiss Italian winery, shared his knowledge of Italian cuisine with her. He fondly recalls making meatballs with his mother and spending holidays in Michoacán, where the vibrant food culture left a lasting impression. Chef Felipe’s paternal roots in Guerrero, with memories of his grandmother’s wood-fired cooking and handmade tortillas, further influence the depth of flavors in his dishes. He takes annual trips to Mexico to draw inspiration and ensure his culinary identity remains deeply tied to his heritage.
Gio moved to the Philippines (specifically in Pangasinan) in 1999, where he was able to soak up the culture and fell in love with street food, then came back to the US in 2002. Gio consistently had a passion for cooking, which he inherited from his Filipino mother. He sat with her in the kitchen and started off as her personal sous-chef. He also grew up eating his Nanay’s (his late grandmother) Pindang, which is a dried, marinated cured beef. It was one of his favorite foods to eat during his childhood. It became one of his noteworthy and cherished memories in regards to cooking. As he was motivated by his mother and late grandmother, Gio chose to fuse what he gained from them into his own style of cooking but still keeping the tradition in his heart.
Chef Rodrigo Mendoza is a Bolivian transplant who landed here in 2000.
After attending L’Academie de Cuisine culinary school in Maryland Rodrigo cut his teeth at Café Boulud with chef Daniel Boulud (Daniel, DBGB) in New York. His next stint was back in Maryland at Addie’s with chef Jeff Black (Black Salt, Black Market Bistro). From there Rodrigo joined chefs from all over the world at Design Cuisine Catering where he catered enormous events including President George W. Bush’s inauguration and the US Open.
Rodrigo decided to make the move west in 2008. He landed at Dry Creek Kitchen in Healdsburg with Charlie Palmer (Aureole, Charlie Palmer Steak) where he helped them earn their first Michelin star and expand to the ever-popular Spoonbar just down the street. Next, he chose a more relaxed environment just across the square at Bistro Ralph. Ralph had brought California Cuisine to what was a sleepy farm town fifteen years earlier. This paved the way for what is now one of the most iconic food and wine destinations in the country.
Before stepping out on his own Rodrigo accepted a position at Willi’s Seafood & Raw Bar. Over the following decade he worked with Mark Stark (Willi’s Wine Bar, Stark’s Steakhouse, Bird and the Bottle, Bravas, Grossman’s, Augie’s French) to make Willi’s Seafood one of the most successful restaurants in Sonoma County.
2020 brought opportunities born of necessity. A small break from Willi’s Seafood allowed Rodrigo to acquire a food truck and Charro Negro was born. Rodrigo brings Beach & Barrio together through his concept giving everyday people the opportunity to celebrate on a budget without sacrificing quality or flavor.
In 2023, Rodrigo opened Goldfinch with his partners in Sebastopol, bringing progressive American cuisine in a comfortable yet vibrant environment to Sebastopol. The menu features wood fired, locally sourced and sustainable fare with an emphasis on creative plant-based dishes as well as progressive ideas for meat and seafood. Goldfinch is the culmination of Rodrigo’s experience and time spent in the culinary world. Each dish that comes out of the kitchen is dedicated to the desire to eat and enjoy life.
