Chef de Cuisine Andrew Cain
A graduate of the New York¹s prestigious Culinary Institute of America (CIA), Cain¹s background includes stints at some of the country¹s finest including La Folie, San Francisco, Chef de Partie positions at Michele Richard¹s Citronelle, the unparalleled French Laundry and Michael Mina¹s self-named San Francisco establishment as well as Sonoma¹s El Dorado Kitchen.
"I believe that menus should reflect not only their locale but the spirit of the area. I strive to purchase the very best seasonal products, design dishes that reflect the essence of the restaurant and present these plates in a handsome manner." With that as his goal, Cain remains true to his culinary vision, he and his culinary team work closely with local farmers to obtain the finest produce and specialty ingredients.