celebrity chefs
 

Sonoma County is blessed with some of the most talented top executive chefs in the country. At this popular event, you will have the privilege of meeting three favorites who will share their expertise and recipes with you.

If you would like more information about participating as a celebrity chef, please send your biography and/or resume to Linda J. Johnson at rotarylinda@sbcglobal.net or fax to 707-829-6306. 

 
Our Celebrity Chefs of 2010
 
 
chef Condra Easley

Owner of Patisserie Angelica, Chef Condra Easley received her formal training at several prestigious pastry shops in Paris including Fauchon with Pierre Herme and la Maison du Chocolat. Her educational background includes studies at Cacoa Barry School in France, Callebaut College in Belgium and skills classes with the British Sugar Craft Guild in England. Chef Easley is an adjunct instructor for the Culinary Institute of America at Greystone in St. Helena. She teaches advanced decoration and wedding cake design to professional chefs.
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Josh Silver Josh Silvers is the Chef and Co-Owner with his wife, Regina, of Syrah Restaurant. Guided by a passion for food and a long-standing family tradition, Chef Silvers combines classical training with an unorthodox style and an abundance of influences found in the Bay Area.
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Dustin Valette Dustin Valette began his culinary career at Chateau Sourverain, a Francis Ford Coppola Estate in Geyserville, California where he apprenticed under Executive Chef Martin Courtman.  Now, more than 10 years later, Valette finds himself back in Northern California’s wine country as chef de cuisine at Charlie Palmer’s Dry Creek Kitchen.

Valette honed his craft in some of the most celebrated restaurants on the West Coast, including the Michelin-starred Aqua in San Francisco and Napa Valley’s Bouchon.  Additional credits include Hokus at the Mandarin Oriental Hotel Honolulu, a five-star, five-diamond property; the exclusive North Ranch Country Club in Westlake Village, California; and most recently, VOX Restaurant & Wine Lounge in Henderson, Nevada.

At Dry Creek Kitchen, Valette will draw on the strong relationships he has cultivated with local farmers and purveyors in order to provide the restaurant with the area’s freshest and most exceptional ingredients. 

Originally from Sonoma County, Valette is a graduate of the Culinary Institute of America in Hyde Park, New York.  He currently resides in Healdsburg.