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Meet the Chefs

Meet the Chefs

The Chef Tables in the Vineyard dinner event promises a one-of-a-kind experience with some of wine country and the Bay Area’s most celebrated chefs. Friday evening, you and your guest(s) will be seated at one of our participating chef’s tables, featuring a custom menu designed and  prepared by your chef-host.

Chefs participating in the Chef Tables event include:


Justin Wangler

Justin Wangler

Kendall-Jackson
Now in his 8th year with Jackson Family Wines, this Southerner has found a home in Wine Country. “It's an amazing place to cook,” says Justin. “I really enjoy the emphasis on wine and cuisine, and there are some incredible ingredients in and around Sonoma County.” He finds many of them in his own backyard from the Kendall-Jackson Wine Center Gardens. Read bio
Guy Fieri

Guy Fieri

Johnny Garlics, Tex Wasabi's
Guy Fieri, chef, restaurateur, author and host of Food Network’s top-rated show Diners, Drive-Ins and Dives, began his love affair with food at the age of ten, selling soft pretzels from a three-wheeled bicycle cart he built with his father named “The Awesome Pretzel.” Read bio
Mario Batali

Mario Batali

Mario Batali Restaurant Group
With twenty restaurants, nine cookbooks and a host of television shows, including the ever-popular Iron Chef America, Mario Batali is one of the most recognized and respected chefs working today.Mario and his business partner, Joe Bastianich, own seventeen restaurants across the country including their flagship Manhattan enoteca, Babbo. Read bio
Bruce Aidells

Bruce Aidells

Aidells Sausage Company
Bruce Aidells is America’s  “go-to guy” for all issues involving meat and meat cookery. He is called upon for information and insights for most national newspapers, including the New York Times, Washington Post, Los Angeles Times, Chicago Tribune and many more.  He also has a reputation as an innovator in the gourmet sausage industry. Read bio
John Ash

John Ash

John Ash & Co.
Many refer to Chef John Ash as the “Father of Wine Country Cuisine”. In 1980 he opened his namesake restaurant, John Ash & Company, in Santa Rosa, CA. It was the first restaurant in Northern California wine country to focus on local, seasonal ingredients used to create dishes that complemented the wines being made in the region. Read bio
Sondra Bernstein

Sondra Bernstein

the girl & the fig
One sure thing that can be said about Sondra Bernstein is that, as a true Restaurateur, her restaurants are a real expression of her personality. Many of the guests who frequent Sondra’s establishments feel as if she is a friend of theirs, which is understandable given her close attention to ensuring that their experience is distinctive and memorable. Read bio
Dino Bugica

Dino Bugica

Diavola Pizzeria
Influencing Dino's career was his apprenticeship with two butchers in San Miniato, Italy, Mirco Bertucci and Sergio Falaschi and making wine with his 86-year old cousin. They taught him most of what he knows today about charcuterie and gave him his highly developed appreciation of wine and food pairing. Read bio
Domenica Catelli

Domenica Catelli

Catelli's
Domenica is the chef and owner of Catelli’s Restaurant in Geyserville, CA. She has been seen as a recurring judge on Iron Chef America as well as being featured on Diners Drive In’s and Dives. She has been seen sharing her tips and recipes on CNN, FOX, CBS and on “Oprah and Friends,” with Dr. Oz on XM radio. Read bio
Perry Hoffman

Perry Hoffman

Etoile
A Napa Valley native, Perry Hoffman literally grew up in fine dining wine country kitchens, as his grandparents, Sally and Don Schmitt were the original owners of The French Laundry in Yountville. He first became interested in cooking by helping his grandmother in the kitchen, assisting her with tasks such as making croutons, roasting bell peppers and chopping parsley. Read bio
Douglas Keane

Douglas Keane

Cyrus, Healdsburg Bar & Grill
Open less than five years, Cyrus and Chef Keane have each amassed numerous accolades including two stars from The Michelin Guide, four stars from Michael Bauer at the San Francisco Chronicle, Gourmet magazine's Top Fifty Restaurants, Esquire magazine’s Chef of the Year, Food and Wine magazine's Best New Chef, and most recently, James Beard Award Best Chef Pacific. Read bio
Eli Kirshtein

Eli Kirshtein

Top Chef 6 Contestant
Hailing from Atlanta, Chef Eli Kirshtein is an up and coming talent in the national food scene. He has most recently been consulting in New York and Singapore, as well as making appearances across the country. He is currently working on a forthcoming restaurant project in Atlanta. Read bio
Steve Litke

Steve Litke

Farmhouse Inn & Restaurant
Steve Litke loves food and he has an extraordinary gift for creating dishes that sing with a deceptively simple balance of flavors, textures and aromas. Classic training, matched with the freshest local seasonal ingredients and adamant commitment to quality and consistency allow Steve to prepare dishes where timeless favorites take a fresh and exciting turn. Read bio
Adam Mali

Adam Mali

Mandarin Oriental SF
Award-winning Executive Chef Adam Mali’s culinary philosophy stems from his vast experience and his passion for food. In his role as Executive Chef at Mandarin Oriental, San Francisco, Mali is responsible for spearheading all menus at the luxury hotel, including the new Brasserie S&P, a contemporary restaurant and bar. Read bio
Jeff Mall

Jeff Mall

Zin
In May of 1999 Jeff opened Zin Restaurant & Wine Bar with partner Scott Silva. Zin’s focus is updating American Home Cooking using local ingredients. In 2002, not content with the quality of produce available, he started growing tomatoes and a few other vegetables. Much of the produce appearing on the menu spring through fall is grown on the restaurant’s farm. Read bio
Jesse Mallgren

Jesse Mallgren

Madrona Manor
Great palates are a matter of nature versus nurture. But a bit of nature further enhanced by nurture is truly transcendental. Chef Jesse Mallgren brings a superb amount of each to the kitchen at Madrona Manor where he has created inspired cuisine since 1999. Read bio
Tom Schmidt

Tom Schmidt

John Ash & Co.
Appointed the executive chef at John Ash & Co. in July of 2008, Tom brings a wealth of knowledge and creativity to Sonoma County’s wine country. “I am thrilled and excited that Don and Rhonda Carano have given me this opportunity to draw on my experience in multi-cultural cuisine, in a perfect environment of abundance in the garden setting of Sonoma County,” said Schmidt. Read bio
Josh Silvers

Josh Silvers

Petite Syrah, Jackson's Bar & Oven
Josh Silvers is the Chef Owner of Petite Syrah and Jackson’s Bar and Oven located in the historic Railroad Square district of Santa Rosa. Guided by a passion for food and a long standing family tradition, Chef Silvers combines classical training with a slightly unorthodox style and an abundance of influences found in the Bay Area. Read bio
Mark Stark

Mark Stark

Stark's Steakhouse, Willi's Wine Bar, Monti's, Willi's Seafood, Bravas
Mark Stark is the executive chef and co-owner with his wife Terri of Stark Reality Restaurants. He’s a graduate of the Culinary Institute of America in Hyde Park, N.Y. and honed his professional cooking skills in Washington, DC and Seattle before settling in Sonoma Co. Mark’s philosophy is to start with great ingredients and classic techniques, but to always throw a little fun into the mix. Read bio
John Stewart

John Stewart

Zazu
John Stewart and co-chef and wife, Duskie Estes, opened Zazu restaurant + farm in 2001. John is a 1990 graduate of the University of Colorado at Boulder and now a blossoming chicken, pig, goat, turkey, duck, and rabbit rancher. John is an avid salumist studying with chef Mario Batali and at the University of Iowa Meat Lab. Read bio
Casey Thompson

Casey Thompson

Top Chef - Season 3
I am currently working on the opening of my third restaurant in North Carolina and also my piece de resistance in Napa, CA. I currently travel and cook all over the United States doing events and television appearances. I have spent the past two years as the US Ambassador for Terrazas de los Andes, a Moet-Hennessey brand and traveled to Argentina to learn the art of grilling. Read bio
Ken Tominaga

Ken Tominaga

Hana Sushi
Entering Hana Japanese Restaurant, the first face you're likely to see is that of Chef-Owner Ken Tominaga, dipping his head in greeting as he mans his station behind the sushi bar. From there he supervises the dining room and inspects the wide variety of dishes coming out of the kitchen while crafting his own signature sushi specialties. Read bio
Dustin Valette

Dustin Valette

Dry Creek Kitchen
Dustin Valette began his culinary career at Chateau Souverain, a Francis Ford Coppola Estate in Geyserville, California where he apprenticed under Executive Chef Martin Courtman. Now, more than 10 years later, Valette finds himself back in Northern California’s wine country as chef de cuisine at Charlie Palmer’s Dry Creek Kitchen. Read bio
Andrew Wilson

Andrew Wilson

Carneros Bistro & Wine Bar
Chef Andrew Wilson brings his signature style highlighting seasonal ingredients paired with 20 years of restaurant experience to the team at Carneros Bistro & Wine Bar. An honors graduate of the California Culinary Academy in San Francisco, Andrew has mastered his craft at the elbow of some of the nation's most renowned chefs. Read bio
 

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