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.