Meet the Chefs

Arista Winery's Chef Timothy Kaulfers graduated from the Culinary Institute of America in Hyde Park, New York, before transferring to their Greystone facility in the Napa Valley. He then worked his way through every cooking station of Charlie Palmer's Healdsburg restaurant, Dry Creek Kitchen, before taking over as the executive chef for Arista Winery. Tim's culinary inspiration comes from the intersection of classical and modern culinary techniques, with a strong international influence. He also likes to describe his style as "grandma cooking", because he aims to create a heartfelt, comforting experience with food "that evokes the feeling of when someone who really cares about you is cooking for you."

Simi's Executive Chef Kolin Vazzoler received his culinary diploma and red seal certification (Canada's highest level of endorsement) from Vancouver's Community College. Kolin was then hired to cook for the prestigious Four Seasons Hotel in Vancouver and at two other top Vancouver restaurants before being hired as the executive sous chef at Michelin-rated, Gary Danko in San Francisco. Kolin managed a staff of 20 at Gary Danko, before foregoing the city-life and moving his family to Healdsburg to cook at Simi Winery. "My father came over from Italy," Kolin says, "the same as the two Simi brothers who founded the winery. And I'm second-generation Italian, just as winery matriarch Isabelle Simi was."

Ledson Winery discovered Chef Justin Bruckertafter he graduated from the Arizona Culinary Institute. Inspired by the abundance of Sonoma County's accessible fresh produce, Justin's seasonal menus showcase classic dishes and ingredients. He feels no need to use "trendy techniques" and wants his food to speak for itself. "Simple is delicious," Justin says. Before Ledson, Justin was the Executive Sous Chef for the Arizona Golf Resort in Mesa Arizona. He is published in the cookbook Wine Country Chef's Table.

Erik Johnson came to J Vineyards & Winery from Charlie Palmer's acclaimed Dry Creek Restaurant in Healdsburg, where he served as the executive sous chef. Prior to that he was at the highly regarded San Francisco restaurant Farallon and has cooked at many private venues, including San Francisco's Bohemian Club. Erik is a major proponent of local and sustainable farming and fishing.