ABOUT CHEZBROOK
“Following a lifelong interest in cooking and the hospitality business, I attended San Francisco City College and graduated with a degree in Culinary Arts, followed by a Bachelor’s degree in Business with a focus in Hotel and Restaurant Management from San Francisco State University. During this time I was the front of house and culinary assistant to Chef Anne Gingrass, helping her run a trendy cafe in the Presidio and cater elite dinner parties.
Combining cooking with my love of travel, I spent many years in Europe working, learning, refining my skills and seeking inspiration. I spent a summer in Mallorca as the live-in private chef at a villa, preparing three daily meals for an extended family.
At Ballymaloe Cookery school in County Cork, Ireland I worked as a culinary teacher during student courses and as a demo assistant to cookbook authors Darina and Rachel Allen.
From there I serendipitously traveled to Aubeterre-sur-Dronne, a charming village in southwest France, where for two years I was the manager and chef of a popular restaurant in a historic building. Daily, I shopped at the local farmer’s markets, offering a California menu with French sensibility.
It was there that ChezBrook was born - a concept where once a week I did away with the à la carte menu to create a multi-course pre-fixe menu, highlighting seasonality and preparations from the wood-fired oven.
Upon my return to California, Chef Anne encouraged me to move to Napa Valley. For the next eight years I worked in reservations, event planning and as the assistant to the GM at Michelin 3-Star, The Restaurant at Meadowood. I carry the education I received in fine dining, gracious service and wine culture into the ethos of my professionalism for my work as a private chef, filling my clients refrigerators with delicious, attractive food and creating memorable dinner and cocktail parties.”