Current Schedule Chef-Instructors

Our Chef-Instructors come from a wide variety of culinary backgrounds, resulting in classes that are diverse and stimulating. We offer classes with well-known chefs from successful restaurants, cookbook authors, caterers and private chefs, wine experts, food purveyors, and other culinary authorities. In alphabetical order:

John Ash founded his restaurant, John Ash & Company, in Northern California’s wine country in 1980. John has written three books including John Ash Cooking One-on-One: Kitchen Secrets from a Master Teacher, From the Earth to the Table: John Ash’s Wine Country Cuisine and American Game Cooking. He writes regularly for the Los Angeles Times and is a contributor to publications such as Bon Appétit and Fine Cooking magazines. He also has a new winery venture called Sauvignon Republic Cellars. Nationally renowned as a wine and food educator, John served for many years as the Culinary Director for Fetzer Vineyards and is on the faculty of The Professional Wine Studies Program at the CIA Greystone. He travels widely teaching to both home and professional cooks.

When Scott Beattie moved to Healdsburg in early 2005 to develop the bar program for the acclaimed Cyrus Restaurant, he became immediately enthralled with the goods available at Healdsburg’s weekly farmers’ markets. Scott's book, Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus, published in 2008 by Ten Speed Press, reflected his leading-edge approach to seasonal cocktails. Since his days at Cyrus, Scott has founded a cocktail catering company HMS Cocktail and created a bar program focused on updated cocktail classics at the newly opened spoonbar! in the h2hotel in Healdsburg.

The Beverage People is a family owned and operated retail and mailorder store, in business for almost 30 years right here in beautiful Sonoma County. The Beverage People staff are experienced, knowledgable, and enthusiastic about all your fermentation hobbies. The Beverage People founders broke ground for the good beer movement in the 1970's by searching out products for home use and teaching thousands of customers how to make great beer, mead, wine, and now cheese, at home. The Beverage People website and catalogs feature all the equipment and ingredients needed to craft these goodies at home.

Carrie Brown owns the landmark Jimtown Store, located in Sonoma County’s Alexander Valley, celebrated for its lusty country cooking and reinterpreted American desserts. Carrie is the coauthor of The Jimtown Store Cookbook, Recipes from Sonoma County’s Favorite Market that includes 150 of Jimtown’s earthy, full-flavored recipes with a special emphasis on stylish, casual entertaining. Carrie’s unique style and recipes have been featured in countless publications including Country Home, House & Garden, Food & Wine, and Sunset, and on television’s Martha Stewart Living and Food TV’s Ultimate Kitchen. Carrie is a knowledgeable and enthusiastic instructor who loves to share her creative and stylish entertaining and presentation ideas.

Peter Brown started cooking in his hometown of Honolulu in a neighborhood deli at the age of 16. He attended the Natural Gourmet Cookery School in New York City and interned at famed Hawaii chef Roy Yamaguchi’s restaurant in Manhattan. After a variety of stints in New York, he stayed in Healdsburg during a visit to the California wine country, ending up with a job at Santi Restaurant in Geyserville where he worked under former Jordan Winery chefs Tom Odin and Franco Dunn. A bit homesick he returned to Hawaii and worked under Chef Hiroshi Fukui at L’Uraku restaurant, then traveled the world as the personal chef to famed Irish dancer Michael Flatley. Peter returned to Healdsburg to master his skills, immersing himself once again in the copious bounty of wine and ingredients in Sonoma county, becoming the chef at the Jimtown Store in October 2007.

Although Dino Bugica was born in Reno, Nevada he still considers himself a "transplant" from Pisa, Italy. He grew up with the influence of his Italian mother and grandmother always cooking with fresh ingredients from his grandfather's ranch and farm. At 18, his passion for food and his heritage took him back to Italy where he lived and cooked for seven years, including stints at three restaurants, a Dutch chocolate maker and a butcher shop and salumerie. As the co-owner and chef at Diavola Pizzeria in Geyserville, Dino is passionate about authentic, old world Italian cuisine where everything from the pizza to the salumi and sausages is made from scratch.

After graduating from the California Culinary Academy in San Francisco, Tracey Shepos Cenami spent some time in New York before returning to San Francisco where she worked at notable restaurants including 2223, Fly Bar and Restaurant, and Lulu Catering and Harvest Grill. In 2002 Shepos participated in opening Willi’s Wine Bar in Santa Rosa as sous chef and was soon promoted to chef de cuisine. Over the next six years Tracey assisted in the opening of three more restaurants for Stark Reality Restaurants as the Executive Chef de Cuisine of the company. In late 2009 she resigned from the company she considers her extended family to pursue chef consulting opportunities as well as become a Certified Artisan Cheesemaker.  She strives to combine new and unusual, as well as local, ingredients with classic cooking techniques to create updated comfort foods. Her specialties are Mediterranean, particularly Italian and Spanish, and she enjoys working with artisan cheese.

Scott Davis, also known to the kids in the Bay Area as The Culinary Dude, has been teaching child and adult cooking classes for the past 6 years. Davis’ degrees in both Early Childhood Education and Culinary Arts are a combination his two passions. His philosophy for all ages is to provide a hands-on developmental approach to teaching and education in the kitchen. "It is my belief that by teaching people how to cook for themselves, they are less likely to eat fast or junk food and develop a better concept of what healthy food and proper portions are. The goal of my classes is to teach and inspire all participants' imaginations in the kitchen and to encourage their creativity as they learn a variety of cooking styles and techniques including, sauté, simmer, slice, bake and blend."

The Epicurean Connection' Sheana Davis is celebrating 20 years as a Chef, Caterer and Culinary Educator. You will find Sheana teaching cooking classes, conducting workshops and participating as a guest chef at local and national culinary events. Sheana is the founder and host of the annual Sonoma Valley Cheese Conference featuring local and international guests. A new project for Sheana this year is the national release of a new cheese called "Delice de la Vallee". Sheana offers a creative and versatile range of food experiences and services while traveling between Sonoma and New Orleans.

Franco Dunn's career as a professional chef started with Jordan Winery where he was Executive Chef for five and a half years. He lived in Italy for two and a half years where he worked in fourteen different restaurants. Among these were two Michelin three star restaurants, a two star, and a one star, and many excellent trattorias. Franco started Santi Restaurant in Geyserville with his long time friend Thomas Oden where he was co-chef for five and a half years. He is currently chef emeritus at Santi.

After a 30 year career building high-tech telecommunications equipment, it occurred to Dave Ehreth that now people telecommunicate with each other, the next thing they’d need would be a really good pickle. Combining a lifelong passion for food with his hobby of making pickles in the summer from cucumbers grown in his garden, Dave started Alexander Valley Gourmet maker of barrel-fermented pickles and raw sauerkraut. Dave's products have been featured in Food and Wine and 7x7 magazines, and he recently served his raw sauerkraut at Slow Food Nation. Today, Alexander Valley Gourmet provides a variety of all-natural pickles to stores and restaurants throughout the West.

John Franchetti is co-owner and chef at Rosso Pizzeria and Wine Bar in Santa Rosa. A Sonoma County native, John graduated from USF/Johnson & Wales before working in kitchens at Commander’s Palace and Emeril’s in New Orleans with Emeril Lagasse and the Mission Lodge and Gesine’s Restaurant in Alaska where he was voted best chef two years in a row. Chef John was manning the pizza oven at Pizzeria Tra Vigne when he met future business partner Kevin Cronin in 2005 and ideas for a joint venture were conceived. Two years later, Rosso Pizzeria and Wine Bar opened and since then has garnered amazing reviews for its wood-fired pizzas and piadines.

The Gluten Free Lab technicians are Aly Anderson, Heather Prandini and Molly Jackel. The Lab is located in Northern California’s beautiful Sonoma County, where fresh produce and artisan ingredients are readily available and culinary expectations are high. Our recipes incorporate fresh, healthful food (and sometimes not so healthful) and encourage gluten-free folks to expand their minds and palates, and, in turn, their options. Through years of trial and error inside the kitchen and out, we have learned that being gluten-intolerant is not a curse, but can be a fun and rewarding journey. Join us, we have a really good time! In addition to being utter food-nerds, Heather and Aly are the creative brains at notion:creative, a full-service design team, while Molly is a freelance editor specializing in food and cookbook projects.

Mateo Granados grew up in a family of food producers in Oxkutzcab, Yucatan, Mexico, a village known as the orchard of the Yucatán for its output of fruits and vegetables. His credits include Alain Rondelle and 42 Degrees in San Francisco, Manka’s Inverness Lodge in Inverness, and Alfy’s in San Anselmo. He was executive sous chef at Masa’s in San Francisco under Chef Julian Serrano and executive chef of Charlie Palmer's Dry Creek Kitchen here in Healdsburg. Recently featured in Food and Wine magazine, Mateo now runs Mateo Granados Catering where you'll see him at private parties, winery events and local farmers markets where he sells his Yucatan tamales and other Mexican dishes with a wine country twist.

Christopher Greenwald is a maverick chef who has cooked in California’s wine country since 1998. From the Chez Panisse-sponsored garden project at the Sierra Youth Center to multi-course, pinot noir soaked soirees at Iron Horse to intimate VIP receptions for some of the biggest names in rock and roll, chef Christopher provides a unique and exciting forum for the palate. As the Chef/Owner of Bay Laurel Culinary, Chef Greenwald continues to combine his years of experience in the kitchen and on the farm with his passion for travel and different cultures, presenting wine-friendly global comfort cuisine that is both casual and elegant.

Kathy Gunst is a freelance writer, editor and radio personality living in Maine. She is the author of fifteen cookbooks, including Stonewall Kitchen Favorites and Stonewall Kitchen Harvest (best American Cookbook 2005). Kathy is a graduate of the London Cordon Bleu School of Cookery and a former culinary editor at Food & Wine magazine. She has been a contributing editor at Parenting Magazine and has written for the New York Times; Travel & Leisure; Bon Appétit; the Los Angeles Times; Better Homes and Gardens; O, The Oprah Magazine; Country Living; and the Boston Globe. Since 2000, she has been the "Resident Chef" for the award-winning show Here and Now on WBUR National Public Radio. She just published two new books—Stonewall Kitchen Grilling and Stonewall Kitchen Appetizers (Chronicle Books, September 2010). She is currently teaching classes at the new Stonewall Kitchen Cooking School and working on a food memoir.

Lia Huber is the founder and CEO of the rich-content website Nourish Network and its companion small-group coaching program, My Nourish Mentor. Lia is also a widely published food writer and recipe developer for magazines like Cooking Light, Prevention and Health, and a rising food and nutrition personality both on-screen and in-person. In any format she tackles, Lia brings passion—and fun—to her message of nourishing body, soul and planet with every bite.

Mei Ibach was born in a small, Malaysia fishing Village near Singapore where she learned the secrets of cooking fresh, seasonal cuisine from members of her extended Chinese family while growing up. She gathered her own spices, grew her own vegetables and grilled the catch of the day over an open fire.  In Sonoma County, she has worked in a variety of Asian kitchens, including Thai, Japanese, Chinese and Pacific Rim restaurants.  More recently, she has shared her professional techniques and authentic recipes at Santa Rosa Junior College Culinary Arts program and through her business Malaysia Mei, offering catering services and culinary tours through Asia. Her passions include Dim Sum and Tea, cooking with children and showcasing artisan ingredients from local farms and purveyors.

Erik Johnson made a decision in 2004 that engineering was not for him when he transferred into the culinary school at Boise State University. After graduating Erik I worked in a number of Boise area restaurants, becoming Head Chef at 8th Street Wine Company.  In search of a location with a more diverse restaurant scene, Erik moved to San Francisco in 2007 and immediately began working at Farallon Restaurant under Chef Mark Franz.  With a love for seasonal ingredients Erik decided to become more immersed in the Northern California agriculture community. He moved to Healdsburg to work at Charlie Palmer's Dry Creek Kitchenand quickly worked his way to Executive Sous-Chef. Erik left Dry Creek Kitchen to try his hand at culinary entrepreneurial opportunities in the Healdsburg area.

Shelly Kaldunski received her culinary degree from the California Culinary Academy in San Francisco. She worked as the Executive Pastry Chef at Charles Nob Hill restaurant, San Francisco, and The Inn at Little Washington, Virginia. Shelly then shifted gears to publishing, working for Martha Stewart Omnimedia developing, writing and food styling the Martha Stewart’s Baking Handbook along with writing and editing stories for Martha Stewart Living and Martha Stewart Weddings. Shelly returned to the west coast in 2005 and now works as a freelance food stylist, baking and pastry instructor, and cookbook author, publishing four books for Williams Sonoma: Cupcakes, Sweet Scoops, The Art of the Cookie and Ice Pops.

Mary Karlin is a chef, author and founder of Elements of Taste. Mary is a founding staff member and Chef Instructor at Ramekins Culinary School, Sonoma, Ca, where she has taught a variety of cooking classes for the past ten years. She also teaches at Rancho La Puerta, the Culinary Institute of America at Greystone and Sur La Table in Scottsdale, AZ.  Mary’s acclaimed first book, Wood-Fired Cooking, was published by Ten Speed Press in spring 2009. Her second book, Artisan Cheese Making at Home, will be published by Ten Speed Press in summer 2011. A freelance food writer and traveling instructor, Mary splits her time between northern California and Arizona where she teaches her seasonal Live Fire Cooking Camp and Cheesemaking Workshops.

Master Sommelier Geoff Kruth brings vitality, passion and extensive knowledge to his role as Wine Director of The Farmhouse Inn and Restaurant in the Russian River Valley. He has helped lead the Farmhouse to critical acclaim; with a Michelin star, a 27 score in Zagat, and the recent naming by Gourmet magazine as one of the world's top 36 food destinations. Having worked at some of America's finest dining establishments, Kruth is on a short list of the top young American wine professionals. In 2008 he became one of less than 150 people worldwide to have ever earned the designation of Master Sommelier.

After teaching elementary school and educating teachers, Jennifer Lange turned to her other passion—cooking. She graduated from the Bauman College Natural Chef Program and found her greatest love—teaching cooking to adults and children. As the owner of The Vital Gourmet, a personal chef business specializing in healthy gourmet cuisine, Jennifer loves to inspire others to find their way back to the kitchen, improve their eating habits through healthy gourmet choices and connect with the abundance we find here in Sonoma County.

In the early 1990's Chef John Lyle, formerly of Kendall-Jackson and The Inn at Shelburne Farms, traveled to the Vishwa Shanti Ashram in Mumbai to study temple cooking with Sri Ramamatta, who is considered to be a living incarnation of Lakshmi. There he learned age-old traditional Southern Indian techniques of cooking with less meat and more fresh fruit and vegetables, and developed a greater appreciation for the spices from the region. Chef John is now a partner in Hardcore Farm To Face which creates unique dining experiences that bring together farms, food and fundraising.

Jeff Mall is the Executive Chef at ZIN Restaurant and Wine Bar. Jeff attended the University of San Francisco where he earned a degree in Hospitality Management. He then went on graduate from the Culinary Institute of America in Hyde Park, New York. Jeff moved back to Northern California and began working with chef/mentors of different disciplines, such as, Jeremiah Tower and Mark Franz at Stars Oakville Café, Bradley Ogden at Lark Creek/Walnut Creek, and Anne and David Gingrass at Hawthorne Lane in San Francisco. This variety of experience helped Jeff to develop his own vision for ZIN, featuring updated and enhanced American home cooking and farm fresh produce much of it from his own Eastside Farm).

Susan Mall attended the California Culinary Academy in San Francisco and went on to work at some pretty great places in San Francisco. In LA, she worked for a combination of restaurants and catering companies, and found that she enjoyed the pace of catering much more than that of restaurants. In 1998 Susan moved to Healdsburg to run the kitchen at Oakville Grocery where she met Jeff. About six years ago they started farming and created Eastside Farm. Two years ago they were given 13 chickens which have multiplied to more than 100. Susan's alter-ego Chicken Mama shares her chicken and other farm escapades on her Eastside Farm Chronicles blog. She shares her expertise through backyard chicken classes to Slow Food members and other locals.

Classically trained at the Culinary Institute of America in St. Helena, California, Ciara Meaney has been involved with food since her early days.  A native of Dublin, Ireland, Ciara spent much time learning the deep connection between sustainable growing, living well, and creating gastronomic experiences for friends and family. In addition to Dublin, Ciara lived in Tokyo and San Francisco, and travelled extensively through Europe, Asia, and South America before setting in Healdsburg where she honed her appreciation for a culinary lifestyle that includes food and wine. Ciara worked under Chef Michael Tusk at Quince in San Francisco and honed her Italian cuisine skills at Diavola in Geyserville. Ciara enjoys living and working in Sonoma County, where there is such a bounty of local ingredients to creatively play with and explore.

Andrea Mugnaini has become known as America’s ambassador to the world of wood fired cooking through her company Mugnaini Imports, Inc.  Having dedicated the last 20 years of her life to bringing this style of cooking and living to American families and restaurants, she has been able to drive what is now considered a fad to the forefront. She even sponsored the California State Assembly Bill allowing restaurants to use wood-fired ovens outdoors. Mugnaini ovens now grace the Culinary Institute of America’s Hyde Park, NY and prestigious restaurants such as Chez Panisse.  Homeowners across the country travel to her acclaimed “Art of Wood-Fired Cooking” classes to learn how to enjoy their ovens. Andrea newly published cookbook The Art of Wood Fired Cooking demonstrates just how versatile and fun cooking  in a wood oven can be.

Gerards Nebesky's interest in the culinary arts went hand-in-hand with his travels around the world. His adventure travels always include the goal of eating well while on the road, trail, summit, ocean or wherever he may end up. He became (by default) the trip cook which led him to perfect dishes that require as few pans as possible and easily procured ingredients. Paella was a favorite long before he became famous cooking for the crew of Desperate Housewives and Saturday Night Live and won a Throwdown with Bobby Flay on Food Network. You can find Gerard at any number of winery events, private parties and other festive gatherings with his Gerard's Paella business.

One of the most highly regarded chefs in America today, Charlie Palmer has received critical acclaim for his signature “Progressive American” cuisine, a style which reinterprets classic European cooking using American artisanal products and small farm producers. Beginning in 1988 with the opening of Aureole in New York, Charlie has combined his creative cooking spirit with his flair for business to establish an impressive roster of restaurants across the country, including the local Dry Creek Kitchen in Healdsburg. Charlie is the author of three cookbooks, Great American Food, Charlie Palmer’s Casual Cooking, The Art of Aureole, and Charlie Palmer's Practical Guide to the New American Kitchen.

Award-winning chef and writer Christine Piccin loves nothing better than to taste her way through her travels, which have flavored her articles for magazines including Bon Appétit, Saveur, and many others. Christine is a regular contributor to Santé, a magazine for chefs, a member of the International Association of Culinary Professionals, and has worked in numerous Sonoma County restaurants during her chef tenure. A past winner of the Sonoma County Harvest Fair Sweepstakes Award, Christine taps her experience in the kitchens of Hotel La Rose and Mixx in Santa Rosa, and Madrona Manor in Healdsburg, to teach professional techniques that make cooking at home easy and fun.

Peter Reinhart's food work began as ministry outreach and later became a full-fledged culinary and teaching career. Both an educator and lay minister, his lessons focus on both secular and spiritual education. One of his books, Bread Upon the Waters: A Pilgrimage Toward Self Discovery and Spiritual Truth, is the first in a series of books exploring nourishment in terms of food and one's life mission. Peter was the co-founder of the award-winning Brother Juniper's Bakery in Santa Rosa, California. He is the author of eight books on bread baking, including Crust and Crumb and The Bread Baker’s Apprentice (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year), and the 2008 James Beard Award–winning Peter Reinhart’s Whole Grain Breads. He's now a full-time faculty member in the International Baking and Pastry Institute at Johnson and Wales University.

Denene Wallace started baking goods that would help her manage blood sugar issues after being diagnosed with type 2 diabetes and gluten intolerance. Soon after, she founded Proseed Flour, a business specializing in the production of high-protein/low-carb gluten-free flour. Although at one time Denene needed five insulin shots a day to control her blood sugar, her gluten-free, sugar-free approach to cooking has helped her completely eliminate her need for insulin.

Rian Rinn was born and raised in Dry Creek Valley where his parents owned the Dry Creek General Store. Rian attended culinary school in San Francisco and worked in some of the finest restaurants in the world, including the Fifth Floor in San Francisco and El Bulli in Spain where he fueled his interest in cured meats. He has followed his passion to meat and livestock production as head butcher at Willowside Meats and positions at Golden Gate Meat Company. giving him opportunity to perfect his craft at custom beef, lamb, and pork cutting, smoking, and sausage making. Along with being the co-owner of Wyeth Acres farm, Rian will be opening a butcher shop Sonoma County Meat Co. in Santa Rosa at the end of 2013.

Ari Rosen is the Chef-Owner of Scopa and Campo Fina restaurants. He was drawn to food and cooking when he lived in Italy, learning authentic methods from the locals. Before opening Scope in 2008, Ari cooked at Santi Restaurant in Geyserville.

Elissa Rubin-Mahon’s foraging and gleaning business, Artisan Preserves, specializes in wildcrafted and rare heirloom ingredients. Elissa's small batch preserving methods were deservedly rewarded when she took home a Good Food Award in 2011 for her Orange Marmalade made with old grove oranges. In addition to leading perserving workshops for public and community groups, she writes a culinary column for Mushroom: The Journal of Wild Mushrooming, is past president and founding culinary chairperson of the Sonoma County Mycological Association, and teaches about foraged and heirloom foods. Elissa's work with Slow Food USA to research and evaluate rare and endangered foodstuffs for Slow Food's Ark of Taste is evident in her ability to create menus and recipes that feature distinctive and exquisite ingredients.

Monica Sallouti, a Certified Natural Chef, is a graduate of Bauman College in Penngrove, CA, a Holistic Nutrition and Culinary Arts School. Sallouti has been cooking for family and friends since she was a teenager and was influenced by her Lebanese and American grandmothers and the ten years she lived in Sao Paulo, Brazil.  A life-threatening (and life-transformative) encounter with metastatic melanoma in her late 20s created an interest in self-healing when food, cooking and health became inextricably linked in her quest for health.  Sallouti now works as a personal chef and caterer, planning, preparing and serving delicious, highly nutritious and beautiful food.

Amy Schaefers graduated from the Culinary Institute of America at Hyde Park. After working at restaurants in California and New York, Amy cultivated her interest in the Pastry Arts. After moving to Sonoma County, she worked at both the Graton Bakery and the Downtown Bakery. Amy now spends her time managing hospitality, including some delicious cooking, at Skipstone Ranch, along with being a freelance caterer and pastry chef available for private parties, specialty desserts, and wedding cakes.

Karl Seppi has owned and operated Costeaux French Bakery since 1981. A former golf professional, Karl learned the art of bread baking from the prior owner, Jean Costeaux, with an emphasis on sourdough. After ten years of increased bread baking production and further refinement of product offerings at the original site, Karl and his wife Nancy purchased the old Cerri-Maggenti market, the current location at 417 Healdsburg Avenue. A French bistro café, an expanded dessert and cake line, and catering services were introduced and continue to this day. In 2006, Karl stepped away from day-to-day operations at the business but is still highly involved in community activities with the bakery.

A walking melting pot, Oded Shakked winemaker and co-owner of Longboard Vineyards was born in Israel and raised on three continents. Growing up a hundred yards from the beach just north of Tel-Aviv, he was splashing in the Mediterranean by age two months, and later became one of the area's first surfers. While studying winemaking at UC Davis (can't beat the homework!), Oded worked harvests in Napa and in Bordeaux, but his heart was captured by the rich diversity of Sonoma County - the soils, the climate and the people. Passionate about his craft, Oded is also a great believer in perspective, saying, "Relax, it's only frickin' wine...enjoy it with food you like and trust nothing but your own palate." Oded is known not only for his winemaking prowess, but also for his appreciation and skill of great handcrafted foods. He continues to ferment, pickle, preserve and cook wonderful cuisine inspired by his homeland.

Josh Silvers grew up consumed by the love of good food. He began cooking at the tender age 17 and quickly rose through the ranks of pantry, finish line and sous chef before venturing out on his own as an executive chef. He gained a breadth of experience at several restaurants including Mustard’s Grill in Napa with Chef Cindy Pawlcyn, Café SFA (Saks Fifth Avenue) in San Francisco, and the Orinda Grill in Orinda where he also shared his culinary vision and skills by teaching cooking classes. In 1999, Josh Silvers and his wife Regina moved to Santa Rosa to open their dream restaurant Syrah Bistro and the newly-opened Jackson's Bar and Oven.

Tom Simoneau is a former country rocker turned grape grower, winemaker, wine marketer, educator, wine judge and critic—the living definition of “The Wine Guy.”  Tom farms 12 acres in Sonoma’s Alexander Valley and has transitioned from award-winning amateur wines to the 2005 launch of Simoneau Vineyards Cabernet Sauvignon.  After winning the prestigious Sonoma County Harvest Fair Sweepstake Award for the Best Amateur Red Wine in 1992, Tom began broadcasting The Wine Minute on Santa Rosa’s News Talk 1350 KSRO where he is still heard daily. He is the director of sales for Windsor Vineyards and an adjunct professor at Santa Rosa Junior College where his wine education courses are perennial favorites.

Laurel Skurko’s passion is food and culture, and she has studied cooking in schools across the world, including the Cordon Bleu, Paris, Sankoin Buddhist temple, based in Kyoto, Japan, Nam Singh’s Medicinal School of Chinese Herbal Cooking, based in San Francisco. Laurel has an M.B.A. from Harvard Business School, and a B.A. in Human Biology from Stanford University. She has held executive and management positions at The Estée Lauder Companies in New York, Procter & Gamble, France, and Yagami-Shinwa Medical in Japan. Today, Laurel is pursuing several projects relating to food and culture with her business The Culture Kitchen. She hosts cultural events, teaching guests about food and culture through in-depth cultural journeys into regional cuisine. She is an avid practitioner of the Japanese art of tea, and dances classical ballet, modern and salsa.

Born and raised on the Chesapeake Bay, Mark Stark received his formal training at the Culinary Institute of America in Hyde Park, New York. He created a sound foundation in Washington, D.C., with the Four Seasons Hotel, Maison Blanche and the City Club of Washington, then in Seattle with the Bellevue Club. Mark spent several years as a regional chef for the California Café Restaurant group as well as a corporate chef for Gordon Biersch Brewery Restaurants. His desire to establish culinary roots and define his own style led him to Sonoma County where, with his wife Terri, he created Stark Reality Restaurants, including Willi’s Wine Bar in 2002, followed by Willi’s Seafood & Raw Bar in 2003, Monti's Rotisserie in 2004, and Stark's Steakhouse in 2008, all to rave reviews.

Kathleen Stewart is the owner of the wonderful Downtown Bakery and Creamery, a delectable Healdsburg landmark, that also sells its goodies at the San Francisco Ferry Building Farmers Market. Master baker Kathleen is an alumnus of Chez Panisse in Berkeley where she was part of the original Bakers Dozen organization lead by Marion Cunningham and contributed to the The Baker's Dozen Cookbook. Kathleen's luscious and well-tested recipes have also been featured in Fine Cooking, Gourmet Magazine, 101cookbooks.com and seriouseats.com.

Gayle Okamura Sullivan and her husband Brian (with son Patrick) own Dry Creek Peach and Produce in the heart of the Dry Creek Valley of Healdsburg. Surrounded by world-renown vineyards, Dry Creek Peach is the last remaining fruit farm in the valley and the only dedicated, certified organic peach farm in the county. Gayle and her family split their time between the peach farm and San Francisco where Gayle works as a pastry chef at Postrio restaurant. The Sullivans and their orchard have been featured in House and Garden and Savor Wine Country magazines.

Poppy Tooker is a culinary activist who has worked tirelessly to promote and preserve the historic food ways of New Orleans. With her motto “Eat It To Save It”, she has helped revive endangered foods across the U.S. and abroad in collaboration with Slow Food’s Ark of Taste. Poppy's efforts to rebuild culinary landmarks after Hurricane Katrina earned her a "Hero of the Storm" award from the Times Picayune. She is a contributing editor for Hallmark Magazine and regular columnist for LA Cookin’ and has also written for Fine Cooking. Poppy’s on-camera flair has made her a sought-after guest on the Food Network, the History Channel and in multiple PBS documentaries. Her new book The Crescent City Farmers Market Cookbook was published in March 2009.

Dustin Valette is the chef de cuisine at Charlie Palmer's Dry Creek Kitchen. Chef Dustin is a native of Sonoma County, starting his culinary career in a winery kitchen at the age of 13. After studying at the Culinary Institite of America at Hyde Park, Chef Dustin worked at Michelin-starred Aqua in San Francisco and Napa Valley’s Bouchon and then traveled to Italy where he studied the art of cured meats. Dustin opened his own restaurant Vox outside of Las Vegas before being hired by Charlie Palmer for Dry Creek Kitchen, returning him to Sonoma County. At Dry Creek Kitchen, Dustin draws on the strong relationships he cultivated with local farmers and purveyors in order to provide the restaurant with the area’s freshest and most exceptional ingredients.

Chef-Instructors from prior events