WOPN 2014 Chefs

What is wine without food? Here are the chefs featured at the 14th Annual World of Pinot Noir.

Executive Chef David Reardon
Bacara Resort & Spa

A lifetime of devotion to the culinary arts prepared David Reardon for his current role as Executive Chef of Bacara. "When I was six-years-old, I traded my G.I. Joe for my sister's Easy-Bake Oven," Reardon says. At age 14, he won his first cooking competition at Brookline High School Culinary Arts Program. Today, his many awards include gold medals in the prestigious IKA/HOGA Culinary Olympics and honors in more than 30 American Culinary Federation Competitions. Reardon and his team of more than 200 accomplished chefs and staff are dedicated to preparing the freshest quality ingredients served the best way possible.

Chef de Cuisine Johan DenizotChef de Cuisine Johan Denizot
Miró Restaurant

With an Italian mother, a French father and a resume that includes time in Switzerland and France, Miró Chef de Cuisine Johan Denizot brings world-class experience to the threshold of Miró’s front door. Born in Pontarlier, France, Johan’s culinary career began at a young age working at his uncle’s restaurants. At 15 years old, he attended Lycee Toussaint l’ouverture Culinary School in Pontarlier, France, before making his way to Lausanne, Switzerland and the French Alps. Eventually, America’s call was too strong. His expansive resume includes Annabelle’s Bar & Bistro San Francisco, Alisal Guest Ranch in Santa Ynez and Root 246 in Santa Ynez where he worked alongside award-winning chef Bradley Ogden.

Chef Frank Ostini
Hitching Post II Restaurant

Frank Ostini grew up in and around the Casmalia Hitching Post, his family's steakhouse in central California since 1952. Specializing in traditional wood fire barbecue, Frank has expanded his menu to cook most anything over the embers at his Hitching Post II restaurant in Buellton, California. With high acclaim from the Los Angeles Times, New York Times, Gourmet and Sunset magazines and enthusiastic support from Chefs Wolfgang Puck and Bobby Flay, Frank has become the regional spokesman for what is popularly known as "Santa Maria Style BBQ", a feast that features meats grilled over a red oak fire.

Chef de Cuisine Johan DenizotMichael & Kathryn Graham
C'est Cheese

Founded 10 years ago, C’est Cheese has grown from a small specialty cheese shop into a gourmet food store and lunch café offering over 120 cheeses, 2 dozen fine cured meats and an array of artisan food products as well as hand made chocolates and wine.  Their lunch menu is served daily and includes grilled cheese sandwiches, salads and soups.  In addition, C’est Cheese offers year-round catering services, ships cheese gift boxes all over the country, and monthly tastings, and supplies Santa Barbara’s top restaurants with gourmet cheese. C’est Cheese Marketplace & Café is slated to open in early 2014, utilizing all the excellent ingredients that have been cultivated in the cheese shop over the years as well as all the delicious ingredients available locally.  The Marketplace will feature an expanded cheese, meat & wine selection as well as offer an array of house-made items

"Our commitment to quality artisan foods, exceptional personal service and continual community involvement will continue to fuel us for another 10 years (or more!) here in beautiful Santa Barbara."

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