2026 Artisans

Chef Ari Weiswasser is a graduate of the Culinary Institute of America 2003 and Food & Wine People’s Best New Chef 2015. He spent his formative culinary years in numerous fine-dining establishments in New York City and Philadelphia.

In January, 2025, it was announced that Ari was recognized by the prestigious James Beard Foundation as a semi-finalist in the category of “Best Chef, California” which celebrates his ethos of creating harmony of flavors that reflect place and time.

Writer for FOOD&WINE, Travel + Leisure and numerous other publications.  Author of 11 books including the annual Food & Wine Guide and Mr. Boston Official Bartender’s Guide

Executive Chef, Hotel del Coronado, Curio Collection by Hilton

Executive Chef Brian Archibald has played an integral role in The Del’s culinary revitalization. A graduate from California Culinary Academy in San Francisco, Chef Archibald has over 25 years of hospitality experience, including leadership operations in Michelin starred kitchens. He has ushered in a new era of culinary success to The Del, bringing a fresh vision and innovative approach to guest experience.

Roof 106 Chef

Chef Brian then spent years traveling and learning everything he could about pizza doughs and ovens, while tasting local ingredients in their native regions. When he landed in Sonoma County, he was instantly inspired.

A South Jersey native and Culinary Institute of America alum, Chef Britt Rescigno is a nationally recognized talent known for her bold, ingredient-driven cooking and fiery passion for food and community. A Food Network champion, she’s appeared on Chopped, Beat Bobby Flay, and Tournament of Champions, earning her place among the final four in multiple seasons. Today, she channels her creativity and expertise as one half of the powerhouse team behind Fiamma, crafting dynamic, live-fire, Italian-inspired cuisine.

Carlos opened the doors to Guiso Latin Fusion in 2015 and in the decade since, Guiso has transformed from an intimate Healdsburg secret into a national sensation. Carlos’s philosophy—“Cook My Culture”—has earned him staggering accolades, including: The 100 Best Restaurants in America (2025): Awarded by OpenTable.

CEO + Co-Founder | Appellation Hotels, Charlie Palmer Collective

Charlie Palmer is a pioneering chef and hospitality visionary known for Progressive American cooking, award-winning restaurants, culinary-first hotels, philanthropic leadership, and a lifelong commitment to craft, community, and mentorship.

Associate Professor-Culinary Arts at The Culinary Institute of America at Greystone

Chef Daniel has shared his expertise and passion in restaurant operations, fabrication, and the Farm-to-Table concentration of the bachelor’s program.

Recognized for his contributions, Daniel received Norcal Public Media’s Food and Wine Award in 2024 for his advocacy of local food systems.

Dino Moniodis is a Greek-American chef and entrepreneur known for bringing authentic Greek culinary traditions to Northern California.

As the owner of Dino’s Greek Food Truck & Catering, Moniodis has become a prominent figure in the North Bay food community, known for traditional preparations, whole-animal cooking, and large-scale lamb roasts that celebrate communal dining and time-honored techniques.

Award winning Chef / Restaurateur / Author, 3rd generation owner & operator of Catelli's Restaurant in Geyserville, CA - 7x GGG Champion, Food Network guest on: Guy's Ranch Kitchen, Judge on Iron Chef & GGG

Chef, rancher, and farmer behind Black Pig Meat Co. and The Black Piglet food truck. Duskie has been a regular on Food Network, serves as Vice Chair of the James Beard Awards Committee, and on the Board of Sonoma County FarmTrails. 

Owner/Chef of The Matheson and Valette. Fourth generation Healdsburg resident and star chef.

Master Sommelier

Evan Goldstein calls himself “trilingual x 3.” He speaks three languages – wine, food, and wine-and-food pairings – and can do so in French, Portuguese, and English. An internationally recognized wine educator and author, Goldstein is a born communicator who has devoted much of his adult life to sharing with others his passion for wine.

Founder/Top Dog at Sumo Dog, FOOD & WINE’s “Best New Restaurant” as Chef de Cuisine at Morimoto in Napa, CA. 

Celebrity chef, author & co-founder of Tantos and Ripi

Joe Sasto is a Chicago-based celebrity chef and pasta innovator best known as the creator of Tantos, the first, and only - puffed pasta chip. A Michelin-trained talent with deep roots in Italian cooking, Sasto rose through San Francisco’s top kitchens before becoming a nationally recognized Food Network personality and viral pasta authority. Beyond TV, he’s launched acclaimed culinary products, including his gourmet ravioli brand, Ripi, an artisan tool line, and recently released his first cookbook, Breaking the Rules: a fresh take on italian cuisine, showcasing his signature blend of creativity and technique.

Chef/owner Koko Head Cafe in Honolulu, Contestant and Culinary Consultant on Bravo’s Top Chef, contestant Top Chef All-Stars, author of Dumplings All Day Wong

Owner-Chef of Morph Hospitality Group, Author of Chaat: The Best Recipes from the Kitchens, Markets, and Railways of India, Food Network Star and Judge

Director of Winemaking at Beringer

Margo Van Staaveren began her winemaking career at Beringer and brings more than 45 harvests of experience to the role. Known for her refined blending style and deep vineyard knowledge, Margo crafts expressive, age-worthy wines that reflect both tradition and innovation. Her thoughtful, collaborative approach continues to guide Beringer’s winemaking today.

Chef and NYT Bestselling Author

Nadia Caterina Munno, The Pasta Queen, is an Italian-born chef, two-time NYT bestselling author, entertainer, and mother of four, celebrated for her iconic recipes and spreading the joy of Italian culture worldwide.

Head Winemaker at J Vineyards & Winery

Pilar Bernard is the Owner/Operator of a small-batch, hand-crafted ice cream business based in Petaluma, nestled in Sonoma County. She specializes in creating custom and nostalgic flavors. Her large extended family plays an active role in the business, contributing hands-on support and helping to make it a true family endeavor rooted in community, tradition and joy.

Wine Industry Expert, Writer & Speaker. Executive Wine Editor of Food & Wine and the Wine & Spirits Editor of Travel + Leisure

Chef de Cuisine, Appellation Healdsburg

A native of Healdsburg, Chef Reed Palmer returns home to lead the culinary vision at Folia Bar & Kitchen, the signature restaurant of Appellation Healdsburg, a culinary-first luxury hotel co-founded by his father, Michelin-starred Chef Charlie Palmer.

Chef de Cuisine, Reed blends a philosophy of seasonality, sustainability, and innovation with a deep reverence for Sonoma County’s agricultural heritage.

Executive Chef at Grand Wailea, A Waldorf Astoria Resort 

Executive Chef Ryan has helmed the robust culinary programs at Grand Wailea for over a decade, overseeing 12 dining options inclusive of 9 restaurants and bars, plus a traditional Hawaiian lūʻau. His menus spotlight quintessential Hawaiian flavors, with a focus on local partnerships and sustainable sourcing.

Culinary Director, Foley Family Wines & Spirits

Executive Chef, Dry Creek Kitchen

Chef Shane McAnelly is singularly qualified to helm the kitchen and culinary program at Dry Creek Kitchen. After spending two years on the east coast, Chef McAnelly returned to Healdsburg as Executive Chef of Dry Creek Kitchen in 2023 to create a critically-acclaimed culinary experience and deepen his relationships with the best purveyors, farmers, ranchers and fishermen in the area. An expert in the provenance and flavor profiles of local ingredients, McAnelly’s culinary prowess is demonstrated throughout the menus at Dry Creek Kitchen.

Sheana Davis is an award-winning cheesemaker, chef, cookbook author (her first book, Buttermonger, is out now), and culinary educator. Her company, The Epicurean Connection, offers cheese education, butter classes,  and catering services in Sonoma, California. She is the creator of Delice de la Vallee cheese and other fresh cheeses. In 2010 her Delice de la Vallee won first place at the American Cheese Society, ACS Judging & Competition Awards.

Chef/Owner, Creator, Author, Award-winning Girl and the Goat, Contestant & Winner of Iron Chef, first female winner of Top Chef

Executive Chef of Jackson Family Wines & Food Network competitor

Kendall-Jackson’s Director of Culinary Gardens, former grower at The French Laundry in Napa, CA where he redesigned the gardens to be an extension of the restaurant.

Owner, Pretty Bird Chicken, NatGeo’s Fusion Forager, FOOD & WINE Best New Chef, Iron Chef America contestant winner

Virginie Boone covers domestic and international regions as a senior editor/critic for JebDunnuck.com and has written about wine, spirits and travel for Lonely Planet, Food & Wine, Wine Spectator, Wine Enthusiast, Somm Journal and others. She is the author of a weekly column for the Sonoma County Winegrowers called “The Good Stuff,” which explores timely local topics in the worlds of agriculture and wine and co-host of “The Good Stuff” radio program on KSRO. Follow her Instagram @virginieboone

Chef de cuisine for Sushi by Scratch Restaurants Healdsburg