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2017 Guest Chefs

Each year, Vintage Affaire invites several of the Bay Area’s finest chefs to create small plates or hors d’ouevres for guests to enjoy as they sample the fine wines shared by more than 20 premium Pouring Vintners. Seasonal culinary masterpieces are presented by highly acclaimed and Michelin-starred Executive Chefs like Peter Rudolph of Madera, Marty Cattaneo of Dio Deka, Mark Sullivan of The Village Pub and Spruce, Donato Scotti of Donato Enoteca, Cal Stamenov of Bernardus, Guillaume Bienaime of Zola, John Bentley of John Bentley’s and many others. Their generous participation is always a Vintage Affaire highlight and is deeply appreciated!

This year’s Guest Chefs include…

Executive Chef Xavier Salomon

Executive Chef Xavier Salomon

The Ritz-Carlton
One Miramontes Point Road, Half Moon Bay
(650) 712-7000
Ritz Carlton – Half Moon Bay

Fourth in his family to earn the title of Maître Cuisinier de France (French Master Chef), and a fifth generation Chef, Xavier Salomon’s passion for food began at his family’s restaurant in Savoie, France.

Chef Salomon graduated from Thonon les Bains Culinary Academy. His European tenure includes training under Jo Rostang at his Michelin Three-Star restaurant La Bonne Auberge in Antibes and at Le Bateau Ivre in Courchevel. In 1991 he joined The Ritz-Carlton Hotel Company as the Executive Chef at The Ritz-Carlton, Aspen and in 1996, moved to Atlanta at The Ritz-Carlton, Buckhead.

Since joining The Ritz-Carlton, Half Moon Bay in July 2001, Chef Salomon has overseen all dining experiences throughout the resort including its signature restaurant Navio. His passion for utilizing Northern California’s rich bounty of local harvests has resulted in a national recognition for The Ritz-Carlton, Half Moon Bay and its accomplished culinary team.

Chef Salomon is a recognized ambassador for the Ritz-Carlton Culinary division. He has participated in over 20 new Ritz Carlton openings and provided his expertise through out the world. In 2011 he was awarded the Chef of the Year Award for Culinary Excellence for The Ritz-Carlton Hotel Company worldwide.

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Chef Craig Stoll

Chef/Owner Craig Stoll

Pizzeria Delfina
651 Emerson St, Palo Alto
(650) 353-2208
Pizzeria Delfina – Palo Alto

James Beard Award Winner and critically acclaimed chef, Craig Stoll, might be a New York native and a San Franciscan at heart, but it’s his love and respect for soulful Italian cooking that have come to define him. After graduating from the Culinary Institute of America and working through some of San Francisco’s finest restaurants, Craig was awarded a scholarship to attend the ICIF cooking school in Torino, Italy. There it was an externship at Tuscany’s one-Michelin-star restaurant Da Delfina that paved his vision. He returned to San Francisco and in 1998, along with his wife Annie Stoll, opened Delfina, a relatively casual 50-seat restaurant located in the still up-and-coming Mission District, serving rustic Italian food infused with San Francisco’s local and sustainable values.

Delfina quickly became a major dining destination, bringing people from all over to try Craig’s cooking including signature dishes like the Fresh Grilled Calamari, Insalata di Campo and Spaghetti and demanding the restaurant’s expansion to 85-seats. This ultimately garnered him a place as one of Food & Wine’s “Best New Chefs” in 2001 and Best Chef: Pacific from the James Beard Foundation in 2010. In 2005, the Stoll’s opened their first Pizzeria Delfina next door, following up with a second location in Pacific Heights in 2009 and two more down on the Peninsula in Burlingame and Palo Alto in 2014. And with the addition of Locanda, an upscale Roman Osteria & Bar complete with artisanal cocktails, Craig solidified his reputation as one of the country’s most dynamic and influential chefs.

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Executive Chef Ocean Orssten

Executive Chef Ocean Orssten

Oveja Negra
355 Santana Row, San Jose
(408) 423-5400
Oveja Negra – Santana Row

At Hotel Valencia, Chef Ocean creates a farm-to-table menu that is both local and sustainable, offering food that is approachable, satisfying, fun and intelligent; he likes to call this “modern global cuisine.” Ocean is a believer that food should make the soul happy, as happy people cook truly memorable and delicious dishes.

Chef Ocean grew up 45 minutes north of Napa Valley on five acres in Lake County where at a young age he developed a deep respect for agriculture. At the age of 12, Ocean tried his hand at raising young Duroc, Hampshire and Berkshire pigs for auction through FFA (Future Farmers of America); he also enjoyed unlimited bacon and pork chops at home.

At 15 years old, Ocean obtained his first job in a commercial kitchen as a dishwasher in hopes he would be able to prove to his Chef-Owner that he was worthy enough to work the hot line; this indeed came to fruition after only a week. It was at this 30-seat restaurant that Ocean decided to devote his life to the culinary arts; all he wanted to do was cook food that people would enjoy. In 2007, Ocean graduated from CCA (California Culinary Academy) in San Francisco.

After graduation, Chef Ocean went on to work at some of the Bay Area’s most prestigious restaurants and hotels which included Michael Mina Arcadia, Carnelian Room in San Francisco, La Folie of San Francisco and the Taj Campton Place SF, in which he was a part of a team that earned a Michelin star. Chef Ocean Orssten joined the Valencia Group in 2011.

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Executive Chef Ocean Orssten

Pastry Chef Rosalynn Vu

Oveja Negra
355 Santana Row, San Jose
(408) 423-5400
Oveja Negra – Santana Row

A graduate of the California Culinary Academy in San Francisco, Rosalynn has worked at the San Jose Marriott – Arcadia, and studied under a classically-trained French pastry chef, at the Four Seasons Palo Alto. There she created everything in-house, from breads and pastries to banquet desserts and a la carte restaurant delicacies. She also helped open the Vesu restaurant in Walnut Creek as the pastry chef, which paved her way to joining the team at Hotel Valencia Santana Row.

After dedicating her life to academics and feeling the stress of research papers, Rosalynn began to bake in order to find peace. She likes to make her desserts from scratch, and frequently chopped her own chips from chocolate blocks instead of using prepackaged chips during her childhood. Rosalynn’s love of baking remains, and she enjoys using local ingredients whenever possible.

At Hotel Valencia, Rosalynn uses the freshest seasonal ingredients to handcraft desserts that not only look delicate and beautiful, but have substance and flavor. Her favorite items to make are ice cream and sherbets.

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