As the first sparkling wine house in California’s renowned Carneros region, Gloria Ferrer Caves & Vineyards was established in 1986. Gloria Ferrer embodies Spanish winegrowing history, time-honored tradition, and centuries-old winemaking practices in creating exceptional sparkling and estate varietal wines blended to pair perfectly with food. With most of our 335-acre estate dedicated to Pinot Noir, we are steadfast in our belief that this enigmatic variety brings a timeless grace to our sparkling and estate varietal wines. The Ferrer family’s culture of generosity is expressed in their commitment to high-quality, affordable wines for everyone to enjoy. Celebrate Spain in Sonoma overlooking our Carneros estate vineyards.
In 1991, inspired by the quality and character of our estate fruit, we began crafting still wines from Chardonnay and Pinot Noir. In subsequent years, our winegrowing team meticulously matched dozens of clones to the diverse growing conditions in our estate vineyards with their sights on the highest quality grapes with more intense flavors and characteristics. As pioneers of sparkling wine-based clonal research, we have studied more than 40 different clones to date. Today, this longtime and dynamic relationship of discovery with the land is revealed in balanced wines of earth and opulence.
Gloria Ferrer is located in the picturesque Sonoma Carneros region, 40 miles northwest of San Francisco. Our winery’s sun-drenched Vista Terrace overlooks breathtaking estate vineyards — providing the perfect place to enjoy a glass of sparkling or still wine with the savory Spanish and local cheeses, meats, almonds and other delicacies that are available from our tasting room.
After graduating from the Le Cordon Bleu program at the Scottsdale Culinary Institute, she worked at the Camelback Inn Resort & Spa, as well as a couple of other restaurants, but then made the very spur-of-the-moment decision to pack up and move to Chicago in 2001.
She’s been in love with the city ever since. After landing in Chicago, Stephanie got a gig as garde manger at Jean-George Vongerichten’s Chicago outpost of Vong. (This was where she met fellow “Top Chef” contestant Dale Talde, as well as her cookbook co-author Heather Shouse.) After leaving Vong, Steph worked as a roundsman at Spring under Shawn McClain and then sous chef at La Tache with Dale Levitsky. In 2006, she branched out on her own with the Bucktown restaurant Scylla, which was quickly named one of the 10 best restaurants in the country by Bon Appetit.
In 2008 she was the winner of the fourth season of Top Chef, Bravo's cooking competition show. She was the first woman to have won Top Chef, and the only woman to win until Kristen Kish won the season 10 competition.
Stephanie Izard’s guilty pleasures include Taco Bell, Lean Cuisine, and Bon Jovi. She feels most comfortable in a kitchen, drinking a beer, or on a farm. Most of her power, just like Sampson comes from her impressive hair. She swims faster than she cooks. On most nights she can be found cooking at Girl & the Goat with a big smile on her face. Stephanie's last name, Izard, inspired her to name the restaurant Girl & the Goat. "Izard" is the name of goat that can be found in the Pyrenees Mountains. In fall 2012, Stephanie and the Boka team will be opening Little Goat across the street from Girl & the Goat.
In 2013 Chef Stephanie won the prestigious James Beard Award for Best Chef Great Lakes.
No stranger to the Bay Area, Andrew graduated from the California Culinary Academy in San Francisco and worked in a handful of San Francisco kitchens early in his career. Cooking with a clay tandoor oven alongside internationally-recognized chef Alan McLennan at Cypress Club eventually led to a role as Chef de Cuisine at Cafe Kati–one of the first and original Asian Fusion restaurants in San Francisco. Departing California first to Chicago for the legendary Tru restaurant, Andrew then spent 10 years in South Carolina as Executive Sous Chef at McCrady’s, and Sous/Pastry Chef at FIG.
Andrew's menu celebrates Sonoma’s agricultural bounty using fresh ingredients from local farmers, foragers, fisherman, and artisans and an organic kitchen garden on property that supplies the restaurant. Simple, straight-forward bistro cooking allows the purity of ingredients to come through while fostering a strong sense of place. Hints of Andrew’s experience in Asian, European and Southern kitchens add subtlety to the bold, hearty food.
In November 1999, Carlo Cavallo opened Meritage Martini Oyster Bar & Grille, which is now considered one of the wine country best restaurants. It is the perennial winner of Best Seafood Restaurant in Napa and Sonoma County since 2000. Carlo has won consecutive Best Overall Martini awards in 2009, 2010 and 2011 at Martini Madness showcasing his mixology skills. Chef Carlo is the winner of 2009 Best Beef in America Chef's Challenge put on by National Cattlemen's Association. For Cavallo, Meritage offers the perfect venue to blend his European heritage with California’s wine country sophistication. Chef Carlo serves as Executive Chef and caterer for several Sonoma Valley and Napa Valley wineries for private winery functions. He currently caters corporate events for Louis Vuitton boutiques in Beverly Hills and San Francisco. He was recently the featured as Star Chef for the Sonoma Showcase of Food & Wine. He served on the Board of Directors of the Sonoma Valley Vintners and Growers and had the title of Culinary Director of the Sonoma Valley Wine Auction.
Chef Carlo has appeared on many national and international Television programs such as the FoodNetwork, CNN’s On the Menu, NBC “In Wine Country”, PBS and ABC morning news. He has been featured on Japanese and French Television programs. His recipes and restaurants have been featured in the New York times, Los Angeles Times, Gourmet, Wine Spectator, Wine Enthusiast, La Cucina Italiana, Chef magazine, Conde Naste, Food and Wine, San Francisco Chronicle, Press Democrat, and Marin Independent Journal as well as several other publications.
He has cooked for former Prime Minister of Italy, Silvio Berlusconi on a regular basis, the English Earl of Kent, as well as other European aristocracy. He was selected to cater a luncheon for the Pentagon’s Lieutenant General Joseph H. Wehrle and 30 foreign liaison Brigadier Generals from around the world. Chef Carlo's catering company has done events for the Italian, Mexican, Egyptian and Russian embassies here in wine country featuring such dignitaries as Felipe Calderon, President of Mexico, Governor of Michocan Leonel Godoy, Italian Ambassador Giovanni Castellaneta, Russian Ambassador Sergey Ivanovich, and Egyptian Ambassador Sameh Shoukry.
Some of his celebrity clients Angelina Jolie, Salma Hayek, Dana Carvey, Luciano Pavarotti, Arnold Swartzenegger, Sylvester Stallone, Joey Pantoleone, Pricilla Presley, John Lasseter, Cynthia Nixon, George Lucas, Lewis Black, Michael Keaton, Courtney Cox, Ed Asner, Alan Alda, Dustin Hoffman, Rod Stewart, Carlos Santana, and Sammy Hagar. Chef Carlo likes to downplay his celebrity chef status by saying , “ It’s not about who you are cooking for, it’s about the preparing the great food and enjoying good company!!
Four Seasons Tenure: Since 1998 – First Four Seasons Assignment: Chef de Partie, Four Seasons Hotel Chicago
Employment History: Four Seasons Hotel Boston; Four Seasons Hotel Silicon Valley at East Palo Alto; Four Seasons Resort Scottsdale at Troon North; Four Seasons Hotel Chicago; Emmett’s Lexington, Kentucky; Disneyland Resort, Paris Birthplace: Pikeville, Kentucky
Education: Attended University of Kentucky and Pennsylvania Institute of Culinary Arts
Languages Spoken: English
“To this day, I can’t do sweet potatoes like my grandmother did them,” says Mark Richardson, executive chef of Four Seasons Hotel San Francisco. Thankfully, other menu items that have taken on his Southern charm are perfected in a way that would make grandmother proud.
Richardson has been interested in food since his childhood in the mountains of eastern Kentucky, where he poked around in the kitchen with his mom and grandma and watched football over heaping plates of meatloaf. During his senior year of college his culinary interests go the better of him, so he left the University of Kentucky behind and enrolled in culinary school in Pittsburgh.
Twelve years and many sous chef jobs later, Richardson has settled in nicely as the Executive Chef at Four Seasons Hotel San Francisco. Paying homage to the readily available fresh California ingredients, the Chef Richardson has selected prime California cuts locally-sourced from top ranchers, and paired them with the highest quality, fresh-picked and organic produce. “The inspiration behind the menu is a testament to our creativity and collaborative experiments in the kitchen,” says Richardson.
With his main course dishes reflecting traditional and local American fare, premium meats such as All Natural Dry-Aged Rib Eye from Brandt Farms, or Grass-Fed Filet from Hearst Ranch, Richardson creates a variety of inventive sauces and playful interpretations on classic steakhouse dishes. His side dishes pay tribute to Southern comfort food presented in fanciful manner, like his take on traditional mac and cheese with Black Truffle, Parmesan & Hazelnut Späetzl; and Corn, Jalapeno & Pancetta “Spoon Bread,” a new approach to the classic creamed corn.
These days, Richardson’s focus is on proper technique, seasoning, and care of provisions, especially the phenomenal produce of California. “I find it better not to do too much with each element, but rather to let flavours marry in harmony on the plate.”
Andrea Koweek is a pastry chef and culinary instructor who has had a passion for baking since childhood and for years has dreamed of having her own bakery. She arrived in Sonoma in 1999 after working at Postrio in San Francisco’s Union Square, and joined the management team at Ramekins Culinary School where she helped build it into an IACP award winning culinary school. In 2003 Andrea moved on to work as Thomas Keller’s assistant at The French Laundry before becoming the Chef at the 1801 INN in Napa. Prior to Crisp Andrea most recently had been the Director of Catering for Sondra Bernstein and John Toulze at the girl & the fig.
A native San Diegan, Humphus was lured into the culinary world when her passion for fine cuisine was recognized at an early age. While working at the Prado in Balboa Park, Humphus’ zeal was instantly sparked. A mere two years later, she had distinguished herself at Le Cordon Bleu in Paris, France with Le Grand Diplome in Cuisine & Pastry. Chef Katherine also attended Le Cordon Bleu’s Wine & Spirits Program completing multiple courses in wine education. “I loved the experience – the food and people in France – everything inspired me.” Chef Humphus has continued to feed her epicurean passion through a wide breadth of hospitality venues, garnering top tier experience at several of the nation’s leading dining destinations—including Wylie Dufresne’s Michelin Starred WD-50 in Manhattan and the internationally notable The French Laundry under highly acclaimed chef, Thomas Keller.
Equipped with an extensive resume and an eagerness for new challenges, Katherine opened her own catering company in 2010 after returning to Southern California. Pardon My French, became a vehicle for Humphus’ unique talents in French dessert buffets and chocolate truffles. Reconnecting with the Cohn Restaurant Group, Chef Humphus began teaching classes at the Balboa Park Food & Wine School while playing a key role the opening of the Cohn’s new restaurant and bar concept, Analog, in San Diego’s Gaslamp District.
As the Executive Chef of Bo-beau kitchen + bar, Chef Humphus’ undeniable desire to create memorable and lasting experience is apparent in Bo Beau’s eclectic, Mediterranean inspired menu. Incorporating the flavors and fare of numerous countries known for their deep culinary roots, Humphus takes the reigns in the kitchen and delivers a menu that continues to raise the bar in San Diego’s bourgeoning culinary scene.