St. Francis Winery & Vineyards

CULINARY : Meet the Chef


Executive Chef Bryan Jones is the creative force behind the unforgettable dishes served at our ZAGAT-recommended Wine & Food Pairing, voted “#1 Restaurant in America” by OpenTable diners in 2013 and 2015. He joined St. Francis in 2014 after nine years as Chef and General Manager of the fig café and wine bar, the sister restaurant to the highly acclaimed the girl and the fig in downtown Sonoma.

A graduate of the California Culinary Academy in San Francisco, Chef Jones brings 16 years of experience to his role as St. Francis Executive Chef. He spent two years as Banquet Sous Chef at the Fairmont Sonoma Mission Inn and worked at Berkeley’s Café Rouge, as well as at restaurants in New Mexico, Colorado and Germany. His approach to food reflects his diverse restaurant background, showcasing rich, clean flavors and a variety of cultures.

At St. Francis, Chef Jones masterfully pairs his creative dishes with St. Francis’ award winning wines. His goal with each pairing is to achieve a sense of balance and harmony, making sure both the wine and food enhance one another and the best components of each shine through.

In addition to creating dishes for the Winery’s celebrated Wine & Food Pairing, Chef Jones oversees all Winery events and culinary programs, including daily wine pairings with local artisan cheeses, Private Estate Dinners, and immensely popular seasonal dinners such as the annual Sustainable Seafood Soiree and Ode to Crab Dinner. He is also in charge of the Winery’s 2-acre estate vegetable and herb garden, which supports all of the Winery’s culinary programs.

“This is a dream job for me,” says Chef Jones. “St. Francis has earned a reputation as a world-class wine and culinary destination. I’m excited to continue the Winery’s tradition of creating award-winning Wine & Food Pairing experiences for our guests.”









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