Category: Chef 2025

With over twenty-five years of experience navigating the front lines of the hospitality industry, Kosta Staicoff has mastered the art of creating food that reflects its surroundings. Now at the helm of Mable’s Restaurant, Kosta’s menus are a direct reflection of the farms, waters, and shifting seasons of the Northern California coast.
Kosta’s diverse career has seen him lead kitchens at world-class destination resorts and innovative independent restaurants alike. His impressive background includes serving as the Executive Chef at the Relais & Châteaux designated Montpelier Inn in Nevis, West Indies. Closer to home, he was instrumental in the opening and development of Bay Area favorites like Buvette du Marais and helped shape the early, influential culinary cultures of Mill Valley Beerworks and Fort Point Beer Co.
At Mable’s, Kosta is known for his commitment to clarity, teamwork, and a profound respect for the ingredient. He eschews over-complication in favor of a simpler philosophy: food should connect the diner to where they are and the people they share the table with. At the North Coast Wine & Food Festival, Chef Kosta brings a refined yet approachable coastal sensibility that perfectly captures the spirit of West Marin.

At the heart of the newly reimagined Dawn Ranch in Guerneville is a powerhouse culinary duo: Co-Executive Chefs Juliana Thorpe and Ignacio “Nacho” Zuzulich. Together, they have crafted a kitchen culture that celebrates Northern California’s wild beauty through a global, Michelin-trained lens.
Chef Juliana Thorpe was raised in the mountains of Matutu, Brazil, where a vegetarian upbringing and homegrown produce instilled a deep respect for food origins. Her journey to Sonoma County included stints at world-renowned institutions such as Mugaritz in Spain and the three-Michelin-starred Restaurant at Meadowood. At The Lodge, Juliana focuses on simplicity and the “true essence” of ingredients, blending her South American heritage with the seasonal bounty of the Russian River Valley.
Chef Ignacio “Nacho” Zuzulich hails from Alta Gracia, Argentina, born into a family of restaurateurs. His career is a roadmap of elite global dining, having risen from an apprentice to a head chef at the legendary Mugaritz (Spain), with additional stops at Michel Bras (France) and Lasai (Brazil). Like Juliana, his arrival in Northern California was marked by his time at The Restaurant at Meadowood. Nacho’s philosophy is defined by flexibility and innovation, eschewing rigid culinary boundaries to focus on the creative potential of local produce.
Since the 2023 relaunch of Dawn Ranch, Juliana and Nacho have worked in lockstep to build a team that mirrors the diverse, soulful environment of Guerneville. Their collaboration results in a menu that is bold, refined, and deeply connected to the land.

Chef Carlos’s culinary story began in El Salvador, inspired by the soulful, family meals prepared by his mother and grandmother. After migrating to the United States, his passion was ignited in Santa Rosa’s Piner High School culinary program, where he famously took first place in the local Iron Chef competition alongside mentors like Guy Fieri.
Carlos’s professional ascent was marked by a relentless drive to master every facet of the kitchen. Starting as a dishwasher, he climbed the ranks to Sous Chef before formalizing his education at Santa Rosa Junior College and the Culinary Institute of America (CIA) Greystone, where he specialized in pastry and butchery. In 2015, fueled by the savings from his family’s award-winning band and a house-flipping project with his father, Carlos opened the doors to Guiso Latin Fusion.
In the decade since, Guiso has transformed from an intimate Healdsburg secret into a national sensation. Carlos’s philosophy—“Cook My Culture”—has earned him staggering accolades, including:

The 100 Best Restaurants in America (2025): Awarded by OpenTable.

Top 100 Places to Eat in the U.S. (2024): Recognized by Yelp.

Diners’ Choice Winner: Consecutive honors from 2020 through 2025.

Beyond the kitchen, Carlos is a true polymath—mentoring the next generation of chefs and developing his own rosé wine brand, BELI’S. At the North Coast Wine & Food Festival, Chef Carlos brings a vibrant, Salvadoran-inspired experience where every dish is masterfully crafted to tell a story of family, resilience, and a “Flavorful Life.”

Mark Stark is a cornerstone of the Sonoma County culinary landscape, known for a “Stark Reality” that is anything but ordinary. As a James Beard Outstanding Restaurateur semifinalist, Mark—alongside his wife and partner, Terri—has built an empire of eight acclaimed dining destinations, led by the legendary Willi’s Wine Bar.
A graduate of the Culinary Institute of America in Hyde Park, Mark refined his craft in the competitive kitchens of Washington D.C. and Seattle before settling in Northern California. In 2002, he revolutionized local dining with the opening of the original Willi’s Wine Bar, introducing a globally inspired, small-plates format that perfectly captured the spirit of wine country.
Mark’s culinary signature is a bold, “world-on-a-plate” approach. His menus seamlessly blend French, Mediterranean, Asian, and Spanish influences, earned through decades of professional exploration. This versatility is showcased across his diverse portfolio, from the Michelin Bib Gourmand-awarded Bravas Bar de Tapas and Monti’s to his newest venture, the classic French bistro Augie’s French, which opened in 2023.
Beyond the kitchen, Mark is a symbol of community resilience. After the original Willi’s Wine Bar was lost in the 2017 Tubbs Fire, his commitment to the region saw the flagship rise again in 2019. Whether appearing on PBS’s Traveling Feast or KQED’s Check, Please!, Mark remains a passionate advocate for chef-driven hospitality and the vibrant flavors of the North Coast.

From the trading floors of Wall Street to the galleys of Mediterranean superyachts, Cristina Topham’s culinary path has been as vibrant and diverse as the flavors she creates. As the Chef and Owner of Spread Kitchen in Sonoma, Cristina honors her Lebanese heritage by marrying ancient Middle Eastern traditions with California’s seasonal bounty.
Cristina’s formal journey began in 1999 at The French Culinary Institute in New York City, followed by rigorous training in the kitchens of Les Olivades in Paris and The Savoy in NYC. Her expertise in wine country cuisine was further refined at Julia’s Kitchen in Napa Valley and through her tenure as the premier caterer for Morrell Wines, where she became a specialist in bespoke wine-pairing dinners.
Seeking global inspiration, Cristina spent eight years as a chef in the superyacht industry, navigating foreign markets from the Caribbean to Mexico. These years spent haggling for the freshest local ingredients across the globe deeply informed her “from-scratch” philosophy. In 2014, she returned to Northern California to put down roots, eventually launching Spread in 2016. What began as a boutique catering company evolved into a beloved Sonoma brick-and-mortar destination in 2022.
At Spread Kitchen, Cristina’s work is grounded in a profound respect for the ingredient. Her dishes are handmade, seasonal, and intentionally inclusive—offering inspired options for omnivores, vegans, and gluten-free diners alike. For the North Coast Wine & Food Festival, she brings a sophisticated, global perspective that perfectly complements the region’s world-class viticulture.

Gio Ivan is a culinary bridge between the vibrant streets of Pangasinan and the world-class food scene of Northern California. As the heart and soul behind Cooked By Gio, Chef Gio specializes in traditional Filipino comfort foods that tell a story of culture, memory, and community.
Born in the U.S. but deeply shaped by a transformative three-year immersion in the Philippines, Gio’s cooking is a tribute to the “kitchen lessons” gifted to him by his mother, his mother-in-law, and his late grandmother, Nanay. His signature style blends age-old techniques with a modern, soulful twist—turning staples like Chicken Adobo, Pork Sisig, and Grilled Liempo into award-winning experiences.
Gio’s impact on the regional food scene is undeniable. He has been named Best of Napa (Asian Food) for three consecutive years (2023–2025) and his mobile kitchen was honored as the 2024 Food Truck of the Year by the American Canyon Chamber of Commerce. From the courtside kitchens of the Sacramento Kings Filipino Heritage Night to the main stages of BottleRock and Aftershock, Gio is a celebrated fixture at the West Coast’s premier events.
At this year’s North Coast Wine & Food Festival, Chef Gio brings his mission to life: introducing the bold, complex flavors of Filipino street food to new audiences and ensuring that heritage remains at the forefront of the modern culinary map.

Originally from Bolivia, Rodrigo Mendoza’s American culinary journey began in 2000. After graduating from L’Academie de Cuisine, he refined his technique at the legendary Café Boulud in New York under the mentorship of Daniel Boulud. His career then took him to the high-stakes world of Design Cuisine Catering, where he executed massive-scale events, including the U.S. Open and President George W. Bush’s inauguration.
In 2008, Rodrigo headed west to Sonoma County, joining the team at Dry Creek Kitchen in Healdsburg. Working alongside Charlie Palmer, he was instrumental in helping the restaurant earn its first Michelin star. Over the next fifteen years, Rodrigo became a fixture of the regional dining scene, contributing to the success of local landmarks like Bistro Ralph and spending a decade as a key leader at Mark Stark’s Willi’s Seafood & Raw Bar.
In 2023, Rodrigo fulfilled a long-held ambition by opening Goldfinch in Sebastopol. The restaurant is a vibrant reflection of his journey, focusing on wood-fired, locally sourced, and sustainable fare. His menu is uniquely balanced, offering creative, vegetable-forward plates alongside progressive takes on meat and seafood. Whether through his fine-dining roots or his popular “Beach & Barrio” food truck, Charro Negro, Rodrigo’s cooking is defined by a singular philosophy: a dedication to the joy of eating and the celebration of life.

Lo & Behold Bar + Kitchen opened in Healdsburg in January of 2022 and was dubbed “an instant Healdsburg icon” in the Press Democrat. Recently named one of Healdsburg’s Best Restaurants by Sonoma Magazine and voted Best Bar by the Healdsburg Tribune Readers poll, Lo & Behold has continued to endear itself to locals and tourists alike for it’s approachable price point, eclectic menu of global comfort food and cultivated cocktails, and warm and welcoming hospitality. Lo & Behold is owned and operated by three local restaurant industry veterans, Chef Sean Raymond Kelley (formerly of Underwood Bar & Bistro in Graton), and Tara Heffernon and Laura Sanfilippo, whom together have left their mark on the Sonoma County cocktail scene via Spoonbar, Duke’s Spirited Cocktails and now Lo & Behold. The space boasts a lively dining room, bar and lounge area inside, and a large garden patio out back.
Sean Raymond Kelley, Owner & Executive Chef of Lo & Behold Bar + Kitchen in Healdsburg. A Las Vegas native, Sean has been proud to call Sonoma County his home for 30 years. A veteran with 25 years experience in the kitchen, Sean has worked at a number of Sonoma County institutions, most notably as the Chef at Underwood Bar & Bistro in Graton for 10 years. As a graduate of Tante Marie’s Cooking School in SF Sean has a strong foundation in French technique via Northern California. His food is inspired by his trips across the globe with a particular love for the foods of South America and Asia. Helping his grandmother cook her extravagant holiday dinners as a kid solidified his love of cooking and seeing the joy of friends and family gathered around a table enjoying food is a strong motivator to this day.

For Chef Miller McRae, the distance between the field and the fork is measured in footsteps. A Sonoma County native, Miller’s culinary identity was forged in the forests and farms of the North Coast, leading to a career defined by a profound reverence for the natural cycles of the land.
Miller’s technical foundation began at the historic Madrona Manor in Healdsburg, but it was his time at the world-renowned Saison in San Francisco that truly refined his vision. Working under Chef Joshua Skenes, Miller served as both a lead cook and the lead forager and garden manager. In this dual role, he was responsible for cultivating and sourcing the near-mythical ingredients that fueled Saison’s wood-fired, Michelin-starred excellence.
Upon returning to Sonoma County, Miller continued to bridge the gap between viticulture and gastronomy at Edge at Stone Edge Winery (now the two-Michelin-star Enclos) and through high-level collaborations with Repris Winery. These roles allowed him to master the art of translating seasonal farm produce into dishes that are designed to perfectly complement the region’s premium wines.
Now at Songbird Parlour, Miller’s cooking is a study in restrained elegance. His philosophy centers on letting exceptional ingredients speak for themselves—an approach that requires equal parts humility and mastery. Whether he is in the kitchen or running the backroads of Sonoma County scouting for wild ingredients, Miller remains dedicated to showcasing the region’s bounty at its absolute peak.

With a career built on a foundation of elite education and diverse geographic experience, Mark Kowalkowski brings a high-level professional rigor to the Oliver’s Market culinary program. A graduate of both Purdue University and the Culinary Institute of America, Mark honed his skills in premier restaurants across Hawaii and Chicago before making his mark on the Sonoma County food scene.
Since joining Oliver’s in 2009, Mark has been instrumental in the brand’s evolution as a culinary destination. He spearheaded the development of the Fit Friendly Foods line and designed the signature menu for Oliver’s Tavern in Windsor. Under his leadership, the Oliver’s Culinary Team has become a perennial powerhouse, consistently earning “Best Deli” and “Best Sandwich” honors from the Press Democrat, as well as numerous gold medals at the Sonoma County Harvest Fair Professional Food Competition.
Mark’s influence extends far beyond the kitchen. He is a deeply engaged community leader, serving as the Chair of the Santa Rosa Junior College Culinary Program Advisory Board since 2020. His commitment to local service is reflected in his work with organizations like Ceres and Canine Companions for Independence. At the North Coast Wine & Food Festival, Chef Mark represents the essential intersection of community, quality, and the local flavors that define everyday life in Sonoma County.

With over 25 years of elite culinary experience, Chef Armando Navarro has spent the last decade-plus defining the “Sonoma sensibility” at El Dorado Kitchen. His cooking is a celebration of the region’s bounty—fresh, simple, and seasonally driven, yet underpinned by the rigorous technical precision of some of the world’s most demanding kitchens.
Originally from Michoacán, Mexico, Armando’s foundation is strictly classical. After training at the Napa Valley Cooking School and apprenticing at The Grand Palace in Switzerland, he spent five years as Executive Sous Chef at the Michelin-starred Auberge du Soleil. His pursuit of excellence then took him to New York City, where he completed a “triple-crown” apprenticeship in the legendary kitchens of Le Bernardin, Jean‑Georges, and Daniel by Daniel Boulud.
Upon returning to California, Armando held leadership roles at San Francisco icons Jardinière and Masa’s, and served as Chef de Cuisine at Redd in Yountville. Since 2011, he has channeled this world-class expertise into El Dorado Kitchen, creating a menu that honors local farmers and purveyors. Beyond the plate, Armando is a dedicated mentor, known for cultivating a professional, family-like environment that has kept both his kitchen team and his regular diners loyal for over a decade. At the North Coast Wine & Food Festival, Chef Navarro represents the gold standard of Sonoma County hospitality.