Category: Chef 2025

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.

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 in San Francisco and raised in the charming town of Kenwood, Chef Eric’s culinary story is woven into the vibrant fabric of Sonoma County’s rich food culture. His passion for cooking was sparked during his teenage years, inspired by his aunt in San Francisco, whose culinary expertise left an indelible mark on him.
After high school, Eric’s journey took him across Australia and Central America, where he embraced a variety of roles, including his first experiences in professional kitchens. These adventures broadened his culinary horizons, introducing him to the diverse flavors of Spain, Italy, and Central America, which continue to influence his cooking today.
Eric refined his craft at Le Cordon Bleu in San Francisco, mastering classic French techniques. From there, he immersed himself in the city’s dynamic restaurant scene, contributing to celebrated establishments like The Boxing Room (Absinthe Group) and the iconic Farallon.
Guided by the philosophy that great ingredients deserve to shine without unnecessary complexity, Eric celebrates simplicity and authenticity in every dish. His love for open-fire cooking and dedication to sourcing the finest local products reflect his deep connection to Sonoma County’s abundant agricultural and culinary treasures.
Join Chef Eric as he brings the best of Sonoma County to your table, combining tradition, innovation, and a genuine passion for food.

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.

Chef Dustin Valette’s culinary journey began in Healdsburg, took him across the globe, and ultimately brought him back home. His second restaurant, The Matheson, stands proudly in downtown Healdsburg, alongside his first venture, Valette, and his winery, Valette Wines.
After completing culinary school, Chef Valette honed his skills in prestigious kitchens, including Thomas Keller’s one-Michelin-starred Bouchon in Napa Valley and Hokus at the Mandarin Oriental Hotel in Honolulu. Returning to the Bay Area, he became executive sous chef at Michelin-starred Aqua in San Francisco under Laurent Manrique. His leadership journey continued as Executive Chef at VOX Restaurant & Wine Lounge in Nevada, though his heart remained in wine country.
Returning to Healdsburg, where his great-grandfather Honoré settled a century ago, Chef Valette spent six years as Executive Chef at Dry Creek Kitchen. There, he forged deep connections with local growers and artisans, creating inspired food and wine pairings that defined his tenure.
In 2015, he and his brother Aaron Garzini opened Valette, a beloved locals’ favorite. By 2021, The Matheson further solidified Chef Valette’s dedication to Sonoma County, blending bold, dynamic cuisine with strong community ties and collaborations with local farmers and purveyors.

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.