Executive Chef Armando Navarro has a stellar résumé packed with roles at top restaurants along both coasts. After more than five years as Executive Sous Chef at Auberge du Soleil, Armando went to New York where he trained under some of the best chefs at Le Bernardin, Jean Georges and Daniel Boulud. He then returned to the west coast where his roles included Chef de Cuisine at Redd in Yountville and Executive Chef at Larkspur Restaurant. In his role as Executive Chef at El Dorado Kitchen, part of El Dorado Hotel and Mosaic Hotel Collection, Armando infuses menus with seasonal, locally sourced ingredients. His style is characterized as fresh, simple, and approachable with a distinctly Sonoma sensibility and has helped make El Dorado a pillar in the community for over 14 years.