Nicknamed “Chef Obi-Wan Kenobi” by his fellow colleagues on "Top Chef Masters," Jonathan Waxman is one of the pioneers of California cuisine. In his storied career, Chef Waxman has graced such prestigious kitchens as Chez Panisse and Michael’s in Santa Monica, California, as well as the highly influential Jams in New York City. Today, this legendary chef and author is the chef/owner of Barbuto in Manhattan.
Easily recognized as one of the most important culinary voices in history, Alice Waters is a leading pioneer in using the freshest organic seasonal ingredients from local sustainable farmers. Her restaurant Chez Panisse has consistently been named one of the 50 best in the world,
and Alice has received nearly every honor that can possibly be bestowed upon a chef.
One of America's most talented and respected chefs, Gary Danko creates dishes of both elegance and depth that evoke the simple pleasures and warmth of home cooking. Winner of the James Beard Foundation Best Chef - California award, Gary infuses precise technique, creative flair, and adventuresome spirit at his critically-acclaimed namesake restaurant.
April Bloomfield has spent most of her adult life in the kitchen and has worked with some of the most revolutionary chefs in America. She teamed up with celebrated restaurateur Ken Friedman to open the wildly popular and critically acclaimed The Spotted Pig. The two followed this success with the launch of The Breslin Bar and Dining Room. Both have earned coveted Michelin stars and their third restaurant, John Dory Oyster Bar, was awarded two stars by The New York Times.
Hailing from the renowned Tapawingo in Ellsworth, Michigan, Stuart and Nicole introduced their unique approach to dining in 2011 with the opening of Michelin-starred State Bird Provisions in San Francisco. Their culinary style has attracted a national following and earned them recognition from Food & Wine magazine as “Best Chef All-Stars” and “Best New Restaurant” from The James Beard Foundation in 2013.
Chef, vintner, sustainable farmer and Emmy®-winning TV host Michael Chiarello is a culinary icon. From his pioneering days at Tra Vigne to his current critically-acclaimed Napa Valley restaurant Bottega, and now his latest San Francisco hot spot, Coqueta, Michael has combined his passion for seasonal, global flavors, and sustainable living with his Southern Italian roots to create dishes that have inspired thousands.
Regarded as one of America’s most important culinary voices, Chef Tyler Florence
delights in sharing his unique culinary vision. From his early days as one of New York
City’s finest young stars, to his 12-plus years as a Food Network star, to his namesake retail
shop and Wayfare Tavern and El Paseo, Tyler’s passion for great food continues to grow.
James Beard Award-winner Jamie Bissonnette has been generating quite a buzz in the culinary world. The Boston-based chef and restaurateur heads up two of the city’s most popular restaurants, Toro and Coppa. In the fall of 2013, he followed on that success with the opening of a second Toro location in Manhattan. A culinary champion in nose-to-tail cuisine, Chef Bissonnette is renowned for his exceptional charcuterie and passionate dedication to supporting local and sustainable purveyors. Chef Bissonnette has garnered critical acclaim from The Wall Street Journal, Bon Appetit, Food & Wine, and The New York Times, and was named “Best Chef: Northeast” by the James Beard Award Foundation.
Michael Tusk is the chef and owner of two of San Francisco’s most critically acclaimed restaurants, Quince and Cotogna. Tusk attended the Culinary Institute of America (CIA) in Hyde Park, New York, and after graduation, Tusk departed for Europe to pursue a desire to explore Italian and French cuisine more deeply, ultimately working in several Michelin-starred restaurants.
As a little boy in Philadelphia, Alon Shaya spent most of his time in the kitchen with his mother and grandmother, which instilled in him a passion for cooking. This same passion is seen at his family-oriented, authentic Italian New Orlean's restaurant Domenica in the historic Roosevelt Hotel. His expertise in rustic Italian cuisine and his respect for quality ingredients awarded Alon a James Beard Award nomination for Best Chef: South as well as "Chef of the Year" by Eater New Orleans.
Michael Mina’s 18 acclaimed restaurants stretch from coast to coast, and include the Michelin-starred hot spots in San Francisco and Las Vegas that bear his name. Since bringing San Francisco’s Aqua to fame in the 1990s, Mina has cooked for three U.S. presidents, garnered countless awards and influenced a generation of young chefs.
Co-founder of the popular San Francisco restaurants Park Tavern, The Cavalier, and Marlowe, Anna Weinberg is a food industry veteran. A New Zealand native, she was recently named “Restaurateur of the Year” by San Francisco Magazine. Joining forces with acclaimed chef and culinary dynamo Jennifer Puccio, they have created the simple yet delicious cuisine that has earned both Marlowe and Park Tavern a three-star rating from San Francisco Chronicle esteemed Critic and Food Editor Michael Bauer.
Chef Joey Campanaro was raised in an Italian-American household where food from his childhood inspired him to make cooking his vocation. Prior to opening his critically acclaimed restaurant The Little Owl in New York City, Joey worked alongside esteemed chefs like Neil Murphy, Joachim Splichal and Jonathan Waxman. His culinary approach is firmly rooted in his Italian grandmother’s kitchen and he brings a lifelong passion for Mediterranean cuisine to every dish he creates.
David Kinch’s food is driven by the terroir of the California Coast, and the cuisine of ingredient-driven cooking and modern technique he studied in France, Spain, Germany, Japan, and the United States. As chef and proprietor of the acclaimed Manresa restaurant in Los Gatos, CA, David Kinch's singular cooking techniques have been rewarded with two Michelin stars for six consecutive years. In 2010, David was named the Best Chef in America for the Pacific region by the James Beard Foundation and most recently received a nomination for Outstanding Chef from the James Beard Foundation in 2014.
Chef Christopher Kostow’s masterful blending of contemporary French cuisine with farm-to-table tradition shows a thoughtfulness that belies his age. In fact, at his Restaurant at Meadowood in Napa, Christopher became the second American-born chef and third youngest chef ever to receive three Michelin stars—perhaps the most coveted honor a restaurant can receive.
After six years of working with renowned Chef Daniel Humm as executive sous chef at Eleven Madison Park, Jason left to become the executive chef of Seattle’s landmark Canlis Restaurant. Having helped transform Eleven Madison Park, placing it on the forefront of Manhattan’s dining scene, Jason set a new course to make 60 year-old Canlis the city’s preeminent food destination. Jason has received recognition from The James Beard Foundation, Relais and Chateâux, and Food & Wine magazine as a “Best New Chef” and “The People’s Best New Chef Northwest.”
Dana Cree began her culinary journey in 2000, studying at The Art Institute of Seattle. Known for her flavor-focused and detail oriented style, Dana draws on her broad range of experiences both at home and abroad as the Pastry Chef at Blackbird and avec. Her thoughtful, nuanced, and resoundingly delicious desserts perfectly represent the divergent dining experiences of both restaurants.
Laurent Manrique’s success as both a chef and a restaurateur stems from his mastery of French cuisine, dedicated patronage, and his uncanny business savvy. After earning two Michelin stars as the executive chef at Aqua in San Francisco, Laurent opened Café de la Presse along with wine bars Blanc et Rouge and Rouge et Blanc to resounding critical praise. In 2011, Laurent opened Millesime at the Carlton Hotel in New York City, which was named one of Esquire’s "Best New Restaurants." Inspired by the cuisine and wines of his native Gascony, Laurent returned to San Francisco and opened Aquitaine Wine Bistro in the fall of 2013.
Jonathon began his culinary career at The Biltmore Hotel in Miami before working in New York City alongside Charlie Palmer at Kitchen 22. Since then, Jonathon has opened two restaurants in Cleveland, The Greenhouse Tavern - a French and seasonally inspired gastropub, and Noodlecat - a mash-up noodlehouse focusing on local ingredients and sustainability. His flagship, The Greenhouse Tavern, has earned many accolades including "Best New Restaurant" by Bon Appétit magazine. Jonathon was also honored as a recipient of Food & Wine magazine’s “Best New Chef” award in 2010 and is a James Beard Finalist for “Best Chef: Great Lakes.”
Hailing from Chicago, where he was chef de cuisine at Charlie Trotter's critically acclaimed restaurant for four years, Justin Cogley enjoys presenting a diverse palate of flavors on his menus and creates each plate with a purpose. Currently the executive chef at Aubergine in Carmel, Justin draws much of his culinary inspiration from foraging along the rocky shores of Monterey County's coastline. Named "Best New Chef" by Food & Wine magazine in 2013, he was recently inducted as a Relais & Chateaux "Grand Chef."
Opening Hungry Ghost Bread in 2004, Jonathan and Cheryl introduced Northampton, MA, to the tradition of crafting old-world artisan bread. With a focus on organically grown grains and local wheat, Hungry Ghost received national recognition from The James Beard Foundation, The New York Times, The Boston Globe, and most recently, in Modern Farmer Magazine for their pivotal role in the re-invention of the local grain economy.
Chris Kajioka developed a passion for fresh and seasonal ingredients while working under an impressive roster of lauded chefs including Thomas Keller, Ron Siegel, and Mourad Lahlou. As the executive chef at Vintage Cave in Honolulu, Chris has mastered the fusion of local ingredients alongside some of the ﬁnest imported products in the world transforming the restaurant into a premier destination. His talents have earned him recognition from the James Beard Foundation and Food & Wine magazine.
Ken Frank brings a distinctive and personal touch to his contemporary French cuisine at the Michelin-starred La Toque restaurant in the heart of Napa Valley. Earning a three-star review by the San Francisco Chronicle and named one of “America’s Best Top 100 Wine Restaurants of 2012” by Wine Enthusiast magazine, Ken has established La Toque as a Napa Valley dining destination.
Born to food-obsessed parents in Los Angeles, it’s not surprising that award-winning chef Suzanne Goin began establishing her culinary voice when she was still in high school. After having worked at some of the most acclaimed restaurants in the world, Suzanne opened Lucques in West Hollywood. Lucques was quickly recognized as one of the top restaurants in the country, and she followed on this success with a.o.c. in 2002 and Tavern in 2009. Nominated six times for Outstanding Chef of the Year by the James Beard Foundation, there is no doubt that Suzanne is one of the most talented chefs around.
Cecilia Chiang has quietly revolutionized how Americans perceive Chinese cuisine. In May 2013, Madame Chiang will be awarded the nation's most prestigious honor - the James Beard Lifetime Achievement Award - for her life's work. Margrit Mondavi, along with her late husband Robert, have often been credited with developing the Napa Valley into the international wine region it has become. Together they seamlessly blended the rich and abundant cultures of wine and art.
Prior to opening his acclaimed restaurants flour + water, Central Kitchen and Salumeria, Thomas McNaughton gained experience at the premier Bay Area standouts La Folie, Gary Danko and Quince, as well as Michelin-rated restaurants in France, Germany and Italy. His deepest connection comes from the hands of farmers, artisanal producers and small productions within the Bay Area.
Mourad Lahlou is the celebrated chef and owner of Aziza restaurant in San Francisco, as well as an acclaimed cookbook author. Born and raised in the ancient medina of Marrakesh, his modern reinventions of traditional Moroccan dishes earned Aziza the first-ever Michelin Star for a Moroccan restaurant.
Epicure, Le Bristol's three Michelin star restaurant, is one of most celebrated restaurants in Paris. Chef Eric Frechon has transformed the restaurant into a national treasure and has been named "Chef of the Year" by Le Chef magazine. Located next to a magnificent French-style garden, the restaurant's large bay windows accentuate the light-filled dining room, leading to a lovely dining experience that will not soon be forgotten.
Matthew’s technique-driven approach was crafted through years of tutelage under legends Charlie Palmer, Thomas Keller and Tom Colicchio. Visits with his extended family and stints spent cooking in Italy at an early time in his career instilled a deep appreciation for quality, seasonal, handmade products and ingredients. Today, he brings his mastery to SPQR, which received a coveted Michelin Star in 2012.
Located on the ground floor of an exquisite 19th century château in the heart of Paris, Restaurant Apicius is the model of fine dining. At the two Michelin starred restaurant, Grand Chef Jean-Pierre Vigato concocts dishes that pair the complex with the simple, all the while delighting the tastebuds. From the elegant decor of the château to the beauty of the stunning garden, this hôtel particulier is truly a sight to behold.
From his days as a 17-year-old prep cook to his most recent, highly acclaimed Monterey
hotspot, Restaurant 1833, Levi Mezick has enjoyed a lifelong passion for great food.
Chef Mezick’s ability to creatively riff on classic cuisines comes from years of working
in Michelin-starred restaurants in Europe and the U.S. under such masters as Daniel
Boulud and Thomas Keller.
Corey Lee is a James Beard Award-winning chef and owner of the celebrated San Francisco restaurant Benu. Prior to opening Benu, Chef Lee was the chef de cuisine at The French Laundry. Corey has worked at some of the most acclaimed restaurants in the world, including seven 3-star Michelin restaurants in England, France and the U.S.
Michael Bauer is the executive food and wine editor and restaurant critic for the San Francisco Chronicle, the largest food and wine staff of any newspaper in the United States. He served as past president of the Association of Food Journalists, a current member of the James Beard Foundation Restaurant Awards Committee, and a 2004 inductee in the Foundation’s Who’s Who of Food and Beverage in America.
As a chef with New York City’s hot spot Blue Ribbon Brasserie, Martin Brock brings his modern-European cuisine, which is rooted in classic French techniques, to the restaurant’s gourmet American fare. Chef Brock honed his skills with a culinary education in his native Germany, followed by stints in the kitchens of several Michelin-starred restaurants throughout Europe. In the United States, he has delighted diners at famed restaurants such as Gary Danko in San Francisco, and New York City’s Atria and Grayz. Those who haven’t had an opportunity to taste his culinary artistry first-hand might have witnessed it on the Food Network’s Chopped, where he was the winner of a February 2010 episode.
The ultimate gift for your favorite home cook. You will receive a beautiful polished lacquered recipe box, a hand signed recipe from Michael Mina and two other seasonal recipes from our exceptional roster of chefs. Each subsequent month, we will mail two additional seasonal recipes from our chefs' collections.
The ultimate gift for the cocktail aficionado. The collection debuts with a beautiful polished lacquered box, a hand signed recipe from Master Mixologist Dale Degroff, and eleven classic drink recipes. Each subsequent month, you will receive two additional seasonal cocktail recipes from our exciting roster of acclaimed mixologists.
Escape the Bay Area fog with this exclusive Family Membership at Meadowood. With custom-designed Children’s Sports Camps, Meadowood is the perfect second home for families that love Napa Valley. Plus, enjoy an exclusive gift for IfOnly Members.
Let our concierge team help your loved one select the perfect experience. Simply choose a dollar denomination and we will handle the rest. Our certificates come wrapped in a beautiful gift box - something you will be proud to give.
Own a piece of history as the James Beard Foundation celebrates its 25th anniversary with a legendary cookbook hand-signed by Alice Waters. This one-of-a-kind publication is the perfect addition to any foodie’s library.
Entrust IfOnly to plan and execute the perfect wine weekend in Napa. Leave us to schedule your tastings at three amazing Napa wineries: Darioush Napa Valley, Swanson Vineyards, and Kelly Fleming Wines.
This holiday season IfOnly has collaborated with some of the world’s most acclaimed chefs to bring you a collection of chocolate mignardises never before available outside of each chef’s lauded restaurant.