Didier Ageorges’ passion for cuisine is evident in every event, menu, and plate he creates. From his early training in France, and through his travels around the world, he has amassed a global view and appreciation of ingredients that presents him with a palette of creative opportunities.

After twenty years in some of France’s most luxurious hotel kitchens, including the grand Hotel du Palais Biarritz, Didier heeded the California call and was posted at San Francisco’s Ritz Carlton. From there, his explorations took him to the Wine Country and Sonoma’s famed Chalk Hill Winery where, as Estate Executive Chef, he paired his stylish creations with elegant wines for awe-inspiring dishes.

After more than a decade in Sonoma County, he has discovered the wealth of the freshest local provisions from artisan producers, a fascinating array of ingredients from which he can artistically craft spellbinding meals.