Meet the Team behind the Restaurant at the Farmhouse Inn

Michelin-starred dining in Wine Country

Executive Chef, Steve Litke 

Farmhouse_Executive_Chef_Steve_LitkeEach plate that Michelin starred Chef Steve Litke creates tells a story about Sonoma County. Its incredible diversity of agriculture and artisan producers, its rich California heritage of Italian, French and Mexican immigrants and its consistent focus on organic and sustainably farmed fruits and vegetables enable our chefs to create delicious, wholesome and intensely flavored dishes that rely entirely on what is seasonal and at its peak. In spring it's all about local, wild salmon from the Sonoma coast- half an hour away, baby lamb from the farmer up the road, pea shoots from the chef's garden and fava beans from a Healdsburg neighbor... summer brings its hoards of heirloom tomatoes and herbs from our Bartolomei ranch, down the road and fresh cheeses from the goat dairy a few minutes away. Each season has its own roster of flavors, textures and even colors.

 

Pastry Chef, Phil Ogiela

Phil_Farmhouse_Restaurant_Pastry_Chef-1Phil is a well respected and established Bay Area pastry expert. He's spent time in some of San Francisco's most well-regarded kitchens, including The Fifth Floor. Phil’s style of deceptive simplicity is a perfect fit for the Farmhouse Inn Restaurant team, which he joined in the spring of 2014. Phil’s desserts have a lightness to them that continue to delight and surprise us. Phil received a full academic scholarship to Pepperdine’s Master’s Program and began working in the school’s kitchen in order to earn some spending money. As most kitchen careers begin, Phil’s started with washing dishes and mopping the floors before he started making bread in the school kitchen. This snowballed into a bread baking business- Phil was being approached by restaurants, locals and culinary programs. It was at this time that Phil met Mr. George Hanna. Phil began a two year informal apprenticeship with European Master Baker Mr. George Hanna provided Phil with an education in haute cuisine, bread and pastry.  Phil and his wife currently live in Sebastopol.  

 

Lead Sommelier,Jennifer Bishop 

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Jennifer joined the Farmhouse Inn in April of 2015. The daughter of devoted wine enthusiasts, she inherited her love of wine from her parents and went on to study Professional Wine Studies at the Culinary Institute of America at Greystone before finding her first job in the wine industry at Keller Estate in Petaluma. Jennifer continued to fine-tune her palette with several positions in restaurants around Sonoma and Napa County. When asked about her philosophy on wine pairing, her immediate response is “never compromise the integrity of the pairing based on the origin of a wine.” She knows from experience that sometimes the best pairing will come from an unexpected region in an unknown corner of the world. Jennifer’s current favorites in the wine world are Italian – the diversity and selection of varietals, combined with their incredible ability to pair well with food, make them her go-to these days.  Photo Coming Soon.  

Estate Chef, Trevor Anderson

Estate_Chef_Trevor_AndersonA long-time resident of Sonoma County and wine country connoisseur, Trevor Anderson has quickly drawn a following in the Russian River Valley with his sophisticated out-of-the-box approach to contemporary and healthy cuisine.  As the Estate Chef at Farmhouse Inn, Anderson oversees the culinary direction and kitchen operations for all of the hotel’s breakfast and daytime cuisine, including menu creation and development, kitchen management and training. Spanning over a decade of executive-level culinary roles at various award-winning and Michelin-starred fine dining establishments, Anderson brings to Farmhouse Inn a new phase of culinary excellence with seasonally-dictated, market-inspired and locally sourced offerings. With his passion for fresh contemporary California cuisine, Anderson’s locally-driven breakfast dishes at Farmhouse Inn feature fresh signature items including Summer Squash and Pesto, Yogurt Panna Cotta, Egg in a Frame and White Gazpacho.