Category: Chef 2025

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.

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.

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.

Chef Mark joined Oliver’s Market in 2009 as Corporate Executive Chef, bringing the focus and quality of Oliver’s prepared food program to a new level. Mark’s extensive background includes degrees from Purdue and the Culinary Institute of America and work in top restaurants in Hawaii, Chicago, and Sonoma County.
During his tenure at Oliver’s, Mark has led the expansion of our prepared food offerings, including the development of Oliver’s Fit-Friendly Foods line of soups, sandwiches, salads, and entrees and the development of the menu for the Olivers’ Tavern in Windsor. He leads the commitment of Oliver’s Culinary team to always deliver restaurant-quality food offerings to our customers.
Along with ongoing patronage from countless loyal Oliver’s customers, the work of Chef Mark and the Oliver’s Culinary Team has been recognized by readers of the Press Democrat, naming Oliver’s Best Deli in 2017, 2018, 2019, 2021, and 2022 and Best Sandwich in 2021 and 2022. Oliver’s cuisine has also earned countless medals in the Sonoma County Harvest Fair Professional Food Competition.
The Oliver’s Market Culinary Team and Chef Mark also support Oliver’s commitment to our community by participating in many community events and charitable programs, including the Sonoma County Harvest Fair, Ceres, Canine Companions for Independence, and Face 2 Face. In addition, since 2020, Mark has served as the Chair of the Santa Rosa Junior College Culinary Program Advisory Board.