Chef Perot

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Chef Perot has been a chef since The early 90's, and has worked in some of the finest restaurants, and homes in the Bay area and beyond. Chef has worked in Napa Valley since 2003, and worked 10 years in the fine dining scene of San Francisco.

With an extensive training in both savory and pastry cooking he has learned how to blend a wide array of flavors and techniques.

His main emphasis is on using the finest ingredients available, which in his cooking means sustainably farmed, organically grown fruits and vegetables. chef also uses all natural, sustainably raised livestock, poultry, and seafood. Chef loves playing with flavors to create a unique experience with each and every meal. One of his professional philosophies are “I’m only as good as the last meal I have prepared”.

Chef Perot is always interested in designing an experience based on your culinary preferences and dietary needs.
  

Chef Perot has learned his vast repertoire of cooking skills mainly from being mentored by other chefs, extensive international travel, and always searching for the next best Flavor.

Some of the restaurants and wineries he has cooked in include, Brunos, 42 degrees, mandarin oriental hotel, Kezar Bar and restaurant, Bleaux Magnolia, Carneros Inn, and Neo. 

Some of the wineries include:

Kenzo Estate, Hess collection, Spring mountain vineyards, Schrammsberg vineyards, Peju, Chimney Rock , Alpha Omega, Cliff Lede, Duckhorn, Paraduxx, Pride Mountain Vineyards, Cain, to mention a few