2018 Guest Chefs
Each year, Vintage Affaire invites several of the Bay Area’s finest chefs to create hors d’oeuvres 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. Their generous participation is always a Vintage Affaire highlight and is deeply appreciated!
Vintage Affaire at Filoli on Sunday, September 23, 2018 will feature the following guest chefs:
Executive Chef Donato Scotti
Donato Enoteca & Cru Wine Bar
1041 Middlefield Road, Redwood City, CA 94063
Growing up in the small town of Bergamo, near Lake Como, Italy, Donato Scotti’s roots were planted from a young age for his future career as a chef. Fine cooking, homemade products and a personal touch were a part of the culture and daily life, where he delivered bread by bicycle to local residents as a child. Hailing from a family of avid rural gastronomes, he grew up accustomed to fresh rabbits and chickens raised by his father, and homegrown, seasonal vegetables from the family garden, living from farm to table every day.
Now the executive chef and owner of four restaurants in the Bay Area, Scotti’s dream of opening his own restaurant with true and honest contemporary Italian cuisine has become a reality. They are the places where he creates a weekly-changing menu reminiscent of his childhood days, filled with artisanal ingredients, seasonal California farmer’s market produce and authentic Italian hospitality.
Scotti’s approach consists of keeping dishes simple, yet delectable, and allowing the ingredients to speak for themselves, and always attune to maintaining a balance in flavor. Dishes from his native Lombardia region are exhibited on the menu, such as Risotto Milanese and Ossobuco, but updated with a modern twist.
Executive Chef Reylon Agustin
Madera at the Rosewood Sand Hill
2825 Sand Hill Road, Menlo Park, CA 94025
Madera – Rosewood Sand Hill
A California native, Executive Chef Reylon Agustin has been instrumental in establishing Madera, the signature restaurant at Rosewood Sand Hill Menlo Park, as one of the leading culinary destinations in the Bay Area. Agustin draws inspiration from the region’s bountiful fresh produce and artisanal products and previously served as Rosewood Sand Hill’s Executive Sous Chef.
With a career spanning across the U.S and U.K, Chef Agustin has held leadership positions at several acclaimed restaurants including Executive Chef of Presidio Foods in San Francisco with Traci Des Jardins, Executive Sous Chef at The Ritz Carlton, Fort Lauderdale and Chef de Partie at Restaurant Gordon Ramsay in London. Agustin is a graduate of the California Culinary Academy.
Chef & Partner Peter Armellino
14555 Big Basin Way, Saratoga, CA. 95070
Plumed Horse Restaurant
This well-traveled and highly regarded chef is the proud recipient of the Michelin Star designation as one of the area’s finest places to dine. Chef Armellino presents elegant, modern ‘cutting edge’ California Cuisine emphasizing the highest quality ingredients, including sustainably sourced fish and shellfish as well as local and organic produce.
The original Plumed Horse in Saratoga opened in 1952, but new owners, a multimillion-dollar facelift and the addition of Chef/Partner Peter Armellino, have made this into an entirely new restaurant. Its cutting-edge design, with a barrel ceiling, blown-glass chandeliers that change colors, and a three-story glass wine cellar, creates a modern stage for Peter Armellino’s contemporary California-inspired menu.
Named the Best New Restaurant in 2008 by Esquire, Plumed Horse is a culinary standout in a region that boasts its fair share of culinary masters. Having worked alongside many of California’s most notable chefs including: Laurent Manrique at Campton Place and more.
Executive Sous Chef Beryl Adler
The Ritz-Carlton – Navio Restaurant
One Miramontes Point Road, Half Moon Bay
Ritz Carlton – Half Moon Bay
Since 2014 Beryl Adler has been the Executive Sous Chef at The Ritz-Carlton, Half Moon Bay awarded the “Best Resort Worldwide” 2017 by Travel Weekly’s Readers Choice Awards. Chef Adler’s culinary career with The Ritz-Carlton hotels and resorts has spanned over 10 years with culinary positions at The Ritz-Carlton, Amelia Island; The Ritz-Carlton, Los Angeles; and The Ritz-Carlton, Grand Cayman. With a passion for food that began in his early childhood cooking with his Belgium neighbors in Scottsdale, Arizona, Adler’s culinary education included training at The Culinary Institute of America in New York and staging at several Michelin star restaurants in New York including Per Se by Thomas Keller. Adler has presented cuisine in many annual Ritz-Carlton events including the Nothing Ordinary Food & Wine Festival at The Ritz-Carlton Sanya, Yalong Bay and the Cayman Cookout at The Ritz-Carlton, Grand Cayman.
He is also very passionate about giving back to the local community and has presented at many charitable events including Star Chefs & Vintners benefiting Meals on Wheels, San Francisco and Wine & Wishes supporting Make- A-Wish Greater Bay Area.
Chef Anthony Ruth
The Village Bakery in Woodside
3052 Woodside Road, Woodside, CA 94062
The Village Bakery
While The Village Bakery in Woodside has only been around for one year, Chef Anthony Ruth’s history with Bacchus Management Group (The Village Bakery’s owner) dates back over seven years.
With no formal culinary training, Ruth worked his way up in the ranks while cooking in a few Bacchus Management Group’s kitchens. He got his start at The Village Pub in Woodside, and then eventually made his way to San Francisco to work at Spruce (both of which are Michelin one-star restaurants). When the opportunity arose to be the opening chef de cuisine at The Village Bakery, Ruth packed up and returned to Woodside where it all began.
Ruth oversees the bustling bakery and restaurant, offering classic California-inspired cuisine. His dishes reflect the seasons and change often incorporating ingredients from SMIP Ranch, a private farm in Woodside that grows ingredients exclusively for Bacchus. His simple, delicious dishes allow his culinary creativity to take center stage. A lover of Italian cooking, Ruth’s homemade pasta dishes and pizzas are a highlight.