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.

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.

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.

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.

Born and raised just outside of Detroit, Michigan, Chef Danny Girolomo is the Executive Chef for the award-winning Wit and Wisdom by Chef Michael Mina in Sonoma, California.
His career began working for Max and Erma’s restaurant group, where he worked for several locations opening and training new hires in our region. He was then given an opportunity to work for Pine Lake Country Club, where his true passion developed.
Chef Girolomo married in 2011 and soon moved to Sonoma County, California, with his wife to escape the snow, where he was accepted at the Culinary Institute of America. He then worked at FARM at Carneros Inn under Andrew Budnyj. Chef Andrew really instilled his discipline, attention to detail, sense of urgency, and passion for farm-to-table cuisine. In 2017, Girolomo began at John Ash and Co. as sous chef, where he found himself elevating the tasting menu based on their four onsite vegetable gardens and greenhouse and where they obtained their first Michelin recommendation. In 2019, he worked at Barndiva, where he quickly moved up to Chef De Cuisine, overseeing two restaurants; one was French-influenced, and the other was a Mediterranean-inspired gallery for events and holidays.
Chef Girolomo joined Wit and Wisdom in 2020 as part of the opening and promoted to Executive Chef in May of 2022.

My passion for meat, especially charcuterie, was born while working at Blackberry Farm in Walland, Tennessee. Tutelage with Michael SULLIVAN taught me how to transform and sublimate pork products. It sparked a desire to produce artisanal charcuterie that has never left me.
I continued my training with Daniel BOULUD in New York before crossing the Atlantic to join the crew of chef Alain DUCASSE in his most famous restaurant, Louis XV in Monaco. While holding on to my goal of creating my charcuterie, I trained myself in all culinary positions to understand the basics of cookery. My time there allowed me to work with high-quality seasonal ingredients to create refined Mediterranean cuisine for our clients.
With Gilles VEROT in Paris, I was finally able to master the subtleties of charcuterie production. As a sous chef, I acquired the techniques to master this fine art of meat processing. My quest to learn more brought me to work in a high-end butcher shop, Dierendonk, in Belgium. While there I worked with his team to familiarize myself with cutting whole pigs, beef, and lamb.
Finally, I traveled to Tenuta di Spannocchia, perched in the hills of Italy’s Tuscany, where I observed the breeding, feeding, slaughtering, and finally the manufacturing of Italian charcuterie using ancestral traditions. I owe my utmost gratitude to Maestro RICCIO, who passed on to me his vast knowledge of traditional Tuscan charcuterie.
To gain maximum experience in the art of charcuterie, I took the time to learn, observe, taste, and work long hours with brigades formed around the world. The techniques, the different approaches that I have been able to study, have allowed me to refine my knowledge and confirm my desire to bring all these achievements back to my country of origin.
I chose to move to Sonoma County, an area I had discovered many years ago during an internship I did in San Francisco. Here I found a European mentality of respect for the environment and traditional agriculture practices. After over ten years of culinary experience with French, Italian, and American influences, I have created Maison Porcella to showcase my exceptional charcuterie products for our esteemed clientele.

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