MARCH 5–8, 2026
It is our great pleasure to welcome you back to Ojai Food + Wine! Now in its third year, this festival was born from the shared passion of our team and a global community of dear friends from the world’s greatest restaurants and wineries. We are truly humbled to share our home with you as we celebrate some of the most influential luminaries in food and wine.
Over the next four days, we are delighted to present 40 unique events, ranging from intimate seminars and cooking demonstrations to grand tastings and after-hours parties. We recognize the immense effort it takes for our guest chefs, vintners, and panelists to step away from their daily operations to join us, and we thank them from the bottom of our hearts.
We are also profoundly grateful for the support of our wonderful partners: FOOD & WINE, OpenTable, Visa, Petrossian, Jono Pandolfi Designs, Hedley & Bennett, Allen Brothers, Black Market Spirits, and San Benedetto. Their generosity ensures that every detail—from the aprons and specialty products to the ceramics, water, and event logistics—is executed flawlessly.
In addition to this weekend’s events, we are pleased to amplify the missions of three foundations with meaningful connections to the hospitality trade. This year, we have made contributions to the Edible Schoolyard Project, World Central Kitchen, and Cookies for Kids’ Cancer. Each of these deserving causes has proud ambassadors participating this weekend; more information about their vital work can be found later in this program.
And finally, our sincere thanks go to YOU, our fellow food and wine enthusiasts, who truly make this weekend possible. On behalf of our team of over 900 hospitality professionals here at Ojai Valley Inn, we are thrilled to welcome you to Ojai!
With gratitude,
Ben Kephart, General Manager | Ojai Valley Inn
OJAI FOOD+WINE foodandwine@ojaivalleyinn.com
EVENT HOSPITALITY DESK (805) 640-2085
3 PM–7 PM WED
9 AM–6 PM THURS-SAT
9 AM–12 PM SUN
CONCIERGE | (805) 640-3562
7 AM-11 PM
DISCOVER OJAI | (805) 640-3562
10 AM-4 PM
GOLF & SIGNATURE SHOP | EXT. 58 6:30 AM-7 PM
GOLF DRIVING RANGE
8:30 AM-7 PM MON
6:30 AM-7 PM TUES-SAT 6:30 AM-3:30 PM SUN
TENNIS SHOP
8 AM-12 PM & 1 PM-5 PM MON-FRI
8 AM-5 PM SAT
8 AM-1 PM SUN
BIKE KIOSK
9 AM-5 PM
FITNESS CENTER
7 AM-11 AM
ACCESS FROM 11 AM-6PM IS AVAILABLE WITH REGISTRATION AT THE SPA OJAI FRONT DESK.
CAMP OAK
FULL DAY | 9 AM-4 PM
HALF DAY | 9 AM-12 PM; 1 PM-4 PM
NIGHT CAMP
FRIDAYS & SATURDAYS | 5 PM-10 PM
ARTIST COTTAGE & APOTHECARY
10 AM-6 PM
PIXIE SHOP | EXT. 2116
10 AM-4 PM
LIBBEY’S BOUTIQUE | EXT. 2116
9 AM-7 PM MONDAY - FRIDAY 9 AM-7:30 PM SATURDAY
INDIGO & PIXIE POOLS 7 AM-10 PM
FOOD & BAR SERVICE 11 AM-4 PM
SPA OJAI & SPA POOLS 8:30 AM-6:30 PM
SPA BOUTIQUE | EXT. 2007 9 AM-6 PM
SPA CAFÉ
JUICE BAR & COUNTER 8 AM-4 PM LUNCH 12 PM-2 PM
LIBBEY’S MARKET | EXT. 2252 7 AM-9 PM
JIMMY’S PUB | EXT. 6057 11 AM-10 PM
WALLACE NEFF HERITAGE BAR 4 PM-10 PM
IN-ROOM DINING | EXT. 56
BREAKFAST 6:30 AM-11 AM ALL DAY MENU 11 AM- 10 PM
DINNER 5:30 PM-10 PM
THE OAK | EXT. 6036
BREAKFAST 6:30 AM-9:30 AM SUNDAY 6:30 AM-11 AM MONDAY-SATURDAY BRUNCH 9:30 AM-2 PM SUNDAY LUNCH 11:30 AM-2 PM MON.-SAT. DINNER 5:30 PM-8:30 PM
THURSDAY OPENING NIGHT RECEPTION
7:00 PM – 9:00 PM
OPENING NIGHT RECEPTION
Open to all ticketed patrons, the walkaround tasting will feature over twenty chefs and more than 25 wineries with a spotlight on regional California wineries, along with some of the world’s best producers. .
SCHEDULED TO APPEAR:
Nancy Silverton, Dario Cecchini, Evan Funke, William Bradley, Justin Cogley, Jonathan Waxman, Jonny Black, Gavin Kaysen, Sean Brock, Jeremy Fox, David Castro Hussong, Maribel Aldaco, Daniela Soto-Innes, Justin Pichetrungsi, Giancarla Bodoni, Hillary Sterling, Diane Moua, Ludo Lefebvre, Vijay Kumar, Tyson Cole, Farmer Lee Jones, Rhoda Magbitang, and Camilla Marcus.
Platinum ticketed patrons have VIP access at 6:30pm.
LOCATION: THE FARMHOUSE
AFTER-HOURS PARTY PRESENTED BY BLACK MARKET SPIRITS
THURSDAY – SATURDAY 10:30 PM – 12:00 AM
Gold and Platinum ticketed patrons are invited to keep the good vibes going with light snacks, libations, and lounging at the fire pits are the perfect way to wind down.
LOCATION: WALLACE NEFF LOUNGE
FRIDAY MORNING SEMINARS
10:00 AM – 11:15 AM
WINE SEMINAR
THE TIMELESS CHARDONNAY OF STONY HILL
Led by Master Sommelier Carlton McCoy, this tasting will spotlight the ageability and enduring elegance of Stony Hill Chardonnay, one of Napa Valley’s most historically significant white wines. Set on Spring Mountain, Stony Hill has built a reputation for crafting restrained, mineral-driven Chardonnays that age with exceptional grace.
LOCATION: ANACAPA BALLROOM
CULINARY DEMO
BAKE CLUB WITH CHRISTINA TOSI
Join award-winning pastry chef and Milk Bar founder Christina Tosi for Bake Club—a cooking demo that brings her signature creativity and joy for baking to life. Known for reinventing nostalgic American desserts with a bold, playful twist, Tosi will guide participants through the making of one of her iconic recipes, while sharing stories, tips, and the inspiration behind her boundary-pushing approach to sweets. Guests will receive a singed copy of Christina’s cookbook, Bake Club: 101 Must-Have Moves for Your Kitchen.
LOCATION: THE FARMHOUSE
CONVERSATION AND BOOK SIGNING
UNREASONABLE HOSPITALITY WITH WILL GUIDARA
Hospitality visionary Will Guidara leads an inspiring conversation on the transformative power of going above and beyond in service—what he calls Unreasonable Hospitality. Drawing from his experience leading Eleven Madison Park to the title of Best Restaurant in the World, Guidara will share how small, deeply personal gestures can create unforgettable experiences, not just in restaurants but in any business or human interaction. Guests will receive a signed copy of Unreasonable Hospitality.
LOCATION: HACIENDA BALLROOM
FOOD AND WINE SEMINAR
FRENCH CHEESES AND FRENCH WINES
Wine and cheese, what could possibly be better? This tasting feature 6 French cheeses, alongside a collection of French wines from some of the most revered producers like Selosse, Vatan, and PYCM. Guests will also learn about the stories behind the products, the animals and people who produced them, the people who crafted them, and the land that gave them life.
LOCATION: ANACAPA BALLROOM
RESERVE WINE SEMINAR
BURGUNDY LEGEND, DOMAINE LEFLAIVE
Experience the legacy of one of Burgundy’s most iconic domaines in an extraordinary tasting dedicated to Domaine Leflaive—a benchmark for white Burgundy and a symbol of biodynamic excellence in the Côte de Beaune.
This rare event will offer a curated selection of Puligny-Montrachet and Grand Cru bottlings, showcasing the precision, depth, and age-worthiness that have defined Leflaive’s reputation for nearly a century. From the crystalline minerality of village wines to the layered complexity of ChevalierMontrachet and Bâtard-Montrachet, this bucket list tasting offers a study in terroir, tradition, and technical mastery.
LOCATION: THE FARMHOUSE
FRIDAY LUNCH
12:00 PM – 2:30 PM
THE MAESTRA & ME: EVAN FUNKE AND ALESSANDRA SPISNI
Join celebrated pasta king Evan Funke and his mentor, the legendary Alessandra Spisni, for a deeply personal experience celebrating the heart of traditional Italian cooking. Funke (Felix, Mother Wolf, Funke), known for his devotion to the old-world techniques of Italian pasta-making—welcomes his teacher and inspiration, Alessandra Spisni of Bologna’s famed La Vecchia Scuola Bolognese, for a rare collaborative lunch that honors their shared craft, friendship, and culinary lineage.
LOCATION: THE FARMHOUSE 28
FRIDAY LUNCH
12:00 PM – 2:30 PM
THE SYNERGY SERIES WITH GAVIN KAYSEN & FRIENDS
Ever since he left New York City in 2014 to open his first restaurant Spoon and Stable in Minneapolis, Chef Gavin Kaysen has sought to pay it forward. Enter: The Synergy Series, a signature event series started in 2015 that invites Chef Kaysen’s robust network into the kitchen of Spoon and Stable to collaborate. In this special lunch, Kaysen will be joined by past collaborators Sean Brock (Husk, Darling), Jeremy Fox (Rustic Canyon, Birdie G’s), Ludo Lefebvre (Petit Trois, Chez Maggy), and Diane Moua (Diane’s Place).
Guests will receive a signed copy of Kaysen’s latest book, The Synergy Series.
LOCATION: OLIVELLA R
FRIDAY AFTERNOON SEMINARS
3:30 PM – 4:45 PM
3
WINE SEMINAR
MAYACAMAS VINEYARDS, CLASSIC OF MOUNT VEEDER
Winemaker Braiden Albrecht leads a special tasting experience with Mayacamas Vineyards, one of Napa Valley’s most storied estates, perched high atop Mount Veeder and renowned for its classic, age-worthy wines.
This tasting offers a rare opportunity to explore multiple vintages of Mayacamas Cabernet Sauvignon and Chardonnay, wines celebrated for their structure, restraint, and remarkable ability to evolve over decades. With a winemaking philosophy rooted in tradition—neutral oak, extended aging, and minimal intervention—Mayacamas continues to produce wines that defy modern trends and honor the soul of Napa’s past.
LOCATION: ANACAPA BALLROOM
CULINARY DEMO
COOKING WITH CLAUDETTE ZEPEDA
Celebrated chef and culinary storyteller Claudette Zepeda (Leu Leu) leads a cooking demonstration that celebrates the bold flavors and rich history of Mexican cuisine. Known for her fearless approach to traditional dishes and her deep respect for Mexico’s culinary heritage, Zepeda will guide guests through the preparation of dishes that reflect her cross-cultural upbringing and commitment to honoring the history and communities behind the recipes.
LOCATION: THE FARMHOUSE 28
CONVERSATION AND BOOK SIGNING
BREAKING BREAD WITH TOM PAPA
With more than 20 years as a stand-up comedian, Tom Papa is one of the top comedic voices in the country finding success in film, TV, radio and podcasts as well as on the live stage. Join Papa and Anthony Giglio for an hour of talking about eating, drinking and enjoying life. Guests will receive a signed copy of We’re All In This Together…So Make Some Room.
LOCATION: HACIENDA BALLROOM
FOOD AND WINE SEMINAR
TREASURES OF THE SEA WITH JON YAO & DAISY RYAN
3
Chefs Jon Yao (Kato) and Daisy Ryan (Bell’s) come together for a lively conversation and tasting that celebrates the extraordinary flavors of our local waters. Joined by pioneering sea urchin diver Stephanie Mutz, they’ll explore the stories behind sourcing and cooking with pristine ingredients from the ocean, highlighting both tradition and innovation in coastal cuisine. Guests will enjoy thoughtfully prepared small bites from the chefs, paired with the elegant, site-driven wines of Alice Anderson (Âmevive). An afternoon of food, wine, and conversation moderated by Jeff Gordinier (Esquire) that honors the delicate treasures of the sea and the people who bring them to the table.
LOCATION: ANACAPA BALLROOM
RESERVE WINE SEMINAR
THE LEGACY OF BRYANT FAMILY
Bryant Estate is the vision of proprietors Don and Bettina Bryant. After purchasing land on Pritchard Hill in 1986, Don acquired a 13-acre adjacent vineyard and was inspired to plant Cabernet Sauvignon. Their efforts established the Bryant Family Vineyard, a pure Cabernet Sauvignon recognized today as one of California’s First Growth wines. This tasting, led by Bettina Bryant, is a celebration of heritage, artistry, and Napa Valley at its most iconic expression.
LOCATION: THE FARMHOUSE
FRIDAY DINNER
7:00 PM – 9:30 PM
SEMMA: NEW YORK’S NEW NUMBER ONE RESTAURANT
Join us for an extraordinary evening celebrating the bold flavors and rich culinary heritage of Southern India with a special dinner featuring Semma—the breakout New York restaurant recently named #1 in the New York Times’ 100 Best Restaurants.
Vijay Kumar – who was recently named Best Chef, New York State by the James Beard Foundation – has redefined the conversation around Indian cuisine in America, earning acclaim for its unapologetic regional focus, fiery depth, and deeply personal storytelling through food. This dinner will showcase signature dishes that have captivated critics and diners alike—from heirloom recipes rarely seen outside rural Indian homes to masterful contemporary interpretations.
LOCATION: OLIVELLA R
FRIDAY DINNER
7:00 PM – 9:30 PM
THE GREATEST HITS OF BARBUTO WITH JONATHAN WAXMAN
Legendary chef Jonathan Waxman brings the spirit of his beloved New York restaurant, Barbuto, to Ojai in The Greatest Hits of Barbuto—a dinner celebrating the iconic dishes that made the restaurant a cornerstone of American dining.
Known for its effortless blend of Californian simplicity and Italian soul, Barbuto earned a cult following for food that is both rustic and refined. At this dinner, Waxman will revisit his classics— including his famed JW chicken with salsa verde—each a reflection of his ingredient-driven philosophy, laid-back approach to fine dining, and his enduring influence on American cuisine.
LOCATION: THE FARMHOUSE 28
FRIDAY DINNER
7:00 PM – 9:30 PM
THE KRUG AMBASSADE DINNER
This unforgettable evening of culinary excellence marks a rare gathering of Olivier Krug and four Krug Ambassade chefs—each a celebrated force in fine dining. This once in a lifetime event brings together William Bradley (Addison), Matthew Kammerer (Harbor House Inn), Justin Cogley (Aubergine), and Cassidee Dabney (The Barn at Blackberry Farm) for a collaborative menu paired with different expressions from the House of Krug.
Guided by Krug’s ambassadorial spirit and paired with some of the House’s most expressive cuvées, the evening promises a singular celebration of artistry, generosity, and the magic that happens when great chefs and great Champagne meet at the same table.
LOCATION: CASA ELAR 29
SATURDAY MORNING SEMINARS
10:00 AM – 11:15 AM
WINE SEMINAR
THE PRECISION OF DOMAINE GUIBERTEAU
This in-depth tasting celebrates the quiet power and precision of Domaine Guiberteau, one of the Loire Valley’s most compelling and exacting producers. Rooted in the limestone-rich terroir of Saumur and Brézé, Domaine Guiberteau has earned a cult following for its razor-sharp Chenin Blancs and structured, energetic Cabernet Francs—wines that speak with clarity, restraint, and a deep sense of place. This tasting will feature a focused selection of both whites and reds, offering a rare opportunity to explore the domaine’s evolution and the striking purity that defines its style.
3
LOCATION: ANACAPA BALLROOM
CULINARY DEMO
PASTA SCHOOL WITH EVAN FUNKE & VSB BOLOGNA
Alessandra Spisni joins her star pupil Evan Funke as she brings La Vecchia Scuola Bolognese (VSB Bologna) to Ojai for a rare and inspiring demonstration of traditional Italian pasta craftsmanship. Guests will observe the time-honored techniques of sfoglia—the art of rolling fresh egg pasta by hand with a mattarello—passed down through generations in Bologna, the birthplace of Italy’s most iconic shapes. The duo will demonstrate the precision and cultural reverence behind classic pastas and share insights into the importance of preserving these disappearing skills in the modern kitchen. Whether you’re a pasta enthusiast or simply curious about the artistry behind Italy’s most beloved food, Pasta School offers an unforgettable window into the soul of Bolognese cuisine.
28 IN CONVERSATION
LOCATION: THE FARMHOUSE
BEHIND THE SCENES OF CHEF’S TABLE
5
Go beyond the screen in this behind-the-scenes conversation with the creative minds and culinary stars of Netflix’s Chef’s Table. Executive producer and director Brian McGinn joins an all-star cast of chefs Nancy Silverton, Nok Suntaranon, and Chris Bianco for an inside look at how the groundbreaking series brings the personal stories, philosophies, and passions of the world’s most inspiring chefs to life. Together, they’ll discuss what it’s like to be part of the iconic show—how episodes are crafted, the collaborative storytelling process, and the unique ways each chef’s journey is captured through film. Guests will receive a signed copy of Nancy Silverton’s latest cookbook, The Cookie That Changed My Life: And More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours.
LOCATION: HACIENDA BALLROOM
FOOD AND WINE SEMINAR
CAVIAR DREAMS WITH NYESHA ARRINGTON & NINI NGUYEN
It has been almost 100 years since the Petrossian Family came to Paris and began a love affair between caviar and the City of Light. Discover how their passion and commitment to excellence have made the Petrossian name synonymous with timeless elegance, sophistication, and the art of caviar. Alongside a guided tour of caviars, chefs Nyesha Arrington and Nini Nguyen will present small bites with Champagne from Laurent-Perrier.
LOCATION: ANACAPA BALLROOM 3
RESERVE WINE SEMINAR
CHAMPION OF CHABLIS, DOMAINE FRANÇOIS RAVENEAU
This curated tasting will offer a rare opportunity to explore a selection of Raveneau’s iconic Premier and Grand Cru bottlings, showcasing the domaine’s unmatched expression of terroir, precision, and finesse. Guided by expert commentary, guests will delve into the history, winemaking philosophy, and distinctive characteristics that have made François Raveneau a benchmark in white Burgundy.
LOCATION: THE FARMHOUSE
SATURDAY LUNCH
12:00 PM – 2:30 PM
BBQ & BORDEAUX
Join Nick Priedite (Priedite Barbecue), Jason Paluska (The Lark), Travis Swikard (Callie), and Aaron Bludorn (Bludorn) as they fire up the grill and craft a collaborative family-style barbecue feast, blending regional smokehouse traditions with refined culinary techniques. Each course will be expertly paired with selections of world-class Bordeaux wines, showcasing how the complexity and elegance of Bordeaux can shine alongside the rich, smoky depth of barbecue.
LOCATION: THE FARMHOUSE 28
SATURDAY LUNCH
12:00 PM – 2:30 PM
THE GRAMERCY TAVERN EXPERIENCE
For over three decades, Gramercy Tavern has been one of the most beloved restaurants in the country. In this Ojai Food + Wine marquee event, Chef Michael Anthony and Pastry Chef Karen DeMasco will present a refined, seasonal menu that blends East Coast culinary elegance with California’s vibrant ingredients. Known for its warm hospitality and ingredient-driven cuisine, Gramercy Tavern brings its signature style to Ojai for a unique, multi-course dining experience— complete with a special wine accompaniment by Maggie Harrison and Brad Grimes.
LOCATION: OLIVELLA R
SATURDAY AFTERNOON SEMINARS
3:30 PM – 4:45 PM
WINE SEMINAR
THE STANDARD OF THE STA. RITA HILLS, BREWER-CLIFTON
Explore the celebrated wines of this acclaimed Santa Barbara County appellation through the lens of one of its most influential producers. Led by Greg Brewer, the tasting highlights the purity, balance, and sense of place that define Sta. Rita Hills Pinot Noir and Chardonnay. Guests will taste through a collection of Pinot Noir and Chardonnay from Brewer-Clifton’s prized holdings in the Machado and 3D vineyards.
LOCATION: ANACAPA BALLROOM
5
CULINARY DEMO
COOK LIKE A KING WITH MELISSA KING
3
Chef Melissa King is an award-winning chef, author, curator, and television personality. She is best known as the winner and Fan Favorite of Top Chef All-Stars: Los Angeles (Season 17), and holds the record for the most challenge wins in the history of the show. She is the host of National Geographic docuseries Tasting Wild and has served as a judge and educator on shows like Top Chef, America’s Test Kitchen, and Pamela Anderson’s Cooking with Love. Join Melissa as she demos recipes from her new cookbook that debuted in Fall, 2025. Guests will receive a signed copy of Cook Like a King: Recipes from my California Chinese Kitchen.
LOCATION: THE FARMHOUSE
IN CONVERSATION
EXPLORING THE LARDER OF BLACKBERRY FARM
5
Join food-obsessed journalist, tastemaker and advocate for nature Dana Cowin in conversation with Executive Chef Cassidee Dabney of The Barn at Blackberry Farm, one of America’s most celebrated culinary destinations. Expect stories of how Blackberry Farm’s kitchens are deeply connected to the land, showcasing the bounty of its fields, foraged goods, and artisan producers. This discussion highlights not only the flavors of the region but also the importance of responsible farming practices and a thoughtful approach to sustainability, ensuring that the land continues to nurture future generations as richly as it does today. Guests will receive a takeaway gift curated from the Blackberry Farm pantry.
LOCATION: HACIENDA BALLROOM
FOOD AND WINE SEMINAR
AFTERNOON DECADENCE:
EUNJI LEE’S HEAVENLY DESSERTS & SWEET WINES
3
Indulge in an elegant pairing of artistry and flavor. Renowned pastry chef Eunji Lee (Lysée), celebrated for her delicate technique and imaginative creations, will present a selection of her signature desserts that balance tradition with modern flair. Each will be thoughtfully matched with some of the world’s most iconic sweet wines - such as Château d’Yquem and Royal Tokaji Essencia - highlighting the harmony between texture, sweetness, and acidity. This indulgent afternoon promises a rare opportunity to experience Chef Lee’s celebrated desserts in dialogue with exceptional wines, creating a truly heavenly tasting experience.
LOCATION: ANACAPA BALLROOM
RESERVE WINE SEMINAR
ICONS OF PIEDMONT WITH RAJAT PARR & CARLIN KARR
A rare exploration of one of the world’s most revered wine regions, guided by acclaimed sommelier and winemaker Rajat Parr alongside Carlin Karr, wine director at Boulder’s Frasca Food and Wine. Guests will journey through the great appellations of Piedmont—Barolo and Barbaresco—showcasing benchmark producers and legendary vintages, illustrating why Piedmont continues to stand as a pinnacle of fine wine. This intimate tasting promises exceptional bottles, and the expertise of two of today’s most respected wine voices in Italian wines.
LOCATION: THE FARMHOUSE
SATURDAY DINNER
7:00PM – 9:30PM
NEW CHINESE-AMERICAN CUISINE WITH MEI LIN & BRANDON JEW
Two visionary chefs redefining the landscape of modern Chinese dining in America join forces for one special night in Ojai. Mei Lin and Brandon Jew will collaborate on a multi-course dinner that celebrates heritage while pushing boundaries, weaving traditional flavors with contemporary technique and personal storytelling. Guests will experience an inspired menu that reflects the evolution of ChineseAmerican cuisine today—bold, inventive, and deeply rooted in cultural identity.
LOCATION: OLIVELLA R
SATURDAY DINNER
7:00PM – 9:30PM
DINNER WITH DARIO CECCHINI, THE WORLD’S MOST FAMOUS BUTCHER
Celebrate an unforgettable evening with legendary Tuscan butcher Dario Cecchini, whose passion, craft, and larger-than-life personality have made him an international culinary icon. Known for his artistry with meat and his reverence for the whole animal, Cecchini brings centuries-old traditions from his hometown of Panzano in Chianti to the table in a feast that honors both flavor and integrity. This special dinner showcases his philosophy of respect for ingredients, lively hospitality, and the joy of sharing a meal—an experience as soulful as it is delicious. Carne Diem!
LOCATION: THE FARMHOUSE 28
SATURDAY DINNER
7:00PM – 9:30PM
FOOD & WINE BEST NEW CHEFS ALUMNI DINNER
Since 1988, FOOD & WINE has named the Best New Chefs in the United States by celebrating their achievements, restaurants, and concepts, and honoring our community and the broader hospitality industry. Aisha Ibrahim (‘23), Christopher Kostow (’09), Josiah Citrin (’97), Suzanne Goin (’99), Dave Beran (’14), Matt Horn (’21), and Nancy Silverton (’90) team up in a Best New Chefs alumni collaboration for the ages.
LOCATION: CASA ELAR 29
SUNDAY MORNING SEMINARS
10:00 AM – 11:15 AM
WINE SEMINAR
A STUDY OF SPECIAL CLUB CHAMPAGNE
3
Special Club Champagne is a prestigious designation for vintage-dated, single-estate grower champagnes produced by members of the Club Trésors de Champagne, a prestigious organization founded in 1971 to promote the finest Champagne from individual producers. This seminar offers a guided tasting and in-depth exploration of these limited cuvées, celebrated for their individuality, craftsmanship, and uncompromising quality. Guests will gain insight into the history of the Special Club, the traditions that define it, and the winemakers’ pursuit of excellence that makes each bottle a treasure.
LOCATION: ANACAPA BALLROOM
BOOK SIGNING AND CONVERSATION
I’M NOT TRYING TO BE DIFFICULT: STORIES FROM THE RESTAURANT TRENCHES
5
One of the most influential figures in modern dining, Drew Nieporent—founder of iconic restaurants like Nobu, Tribeca Grill, and Montrachet—joins us in Ojai for a morning of stories, laughter, and hard-earned wisdom from a life in hospitality. In conversation, Nieporent will share candid reflections from his new book, offering an inside look at the triumphs, challenges, and colorful personalities that have defined his career. Guests will receive a signed copy of I’m Not Trying To Be Difficult: Stories from the Restaurant Trenches.
LOCATION: HACIENDA BALLROOM
BRUNCH
BEST OF BAJA BRUNCH
Celebrate the vibrant flavors of Baja with four of the region’s most exciting culinary talents. Chefs Claudette Zepeda (Leu Leu), David Castro Hussong and Maribel Aldaco (Bruma), and Javier Plascencia (Animalón) come together to showcase the diverse ingredients, bold flavors, and rich culinary traditions that make Baja cuisine so irresistible. Guests will enjoy a thoughtfully curated brunch highlighting artisanal produce and the inventive techniques these chefs are known for— honoring the heart and soul of the region.
LOCATION: OLIVELLA
RESERVE WINE SEMINAR
BENCHMARK OF BLANC DE BLANCS, CHAMPAGNE DELAMOTTE & SALON
Explore the pinnacle of Chardonnay-driven Champagne in this spectacular tasting featuring the sister houses of Delamotte and Salon. Guests will taste and compare 4 vintages from each house, gaining insight into their distinctive expressions of terroir, winemaking philosophy, and stylistic finesse.
LOCATION: THE FARMHOUSE
SUNDAY GRAND TASTING
12:30 PM – 2:30 PM
SUNDAY GRAND TASTING
Open to all ticketed patrons, the walk-around tasting will feature over 20 chefs and more than 25 wineries at Ojai Valley Inn’s signature venue, The Farmhouse. Scheduled to appear: Nancy Silverton, Tara Monsod, Nyesha Arrington, Nini Nguyen, Mei Lin, Josiah Citrin, Eunji Lee, Gilberto Cetina, Fatima Juárez, Daisy Ryan, Ben Ford, Neal Fraser, Dave Beran, Matt Horn, Jon Yao, Elizabeth Falkner, David Walzog, Nok Suntaranon, Christopher Kostow, Aisha Ibrahim, Suzanne Goin, Brandon Jew. Platinum ticketed patrons enjoy VIP access at 12:00pm.
LOCATION: THE FARMHOUSE 28
NANCY SILVERTON
Nancy Silverton is the co-owner of Pizzeria Mozza in Los Angeles and Newport Beach as well as Osteria Mozza, Mozza2Go and chi SPACCA in Los Angeles. Silverton also founded the world-renowned La Brea Bakery as well as Campanile Restaurant, an institution that Angelenos cherished for decades.
Silverton has worked with some of the nation’s most notable and influential chefs including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. She has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves.
Early in her career, Nancy was named Food and Wine Magazine’s “Best New Chef.” In 2014, she received the highest honor given by the James Beard Foundation for “Outstanding Chef.” That year, she was listed as one of the Most Innovative Women in Food and Drink by both Fortune and Food and Wine Magazines. Silverton is the author of eight cookbooks including Desserts (1986), Breads from the La Brea Bakery (1996), Pastries from the La Brea Bakery (2000), Nancy Silverton’s Sandwich Book (2005), Twist of the Wrist (2007) and the Mozza Cookbook (2011).
PARTICIPATING EVENTS:
Opening Night Reception
In Conversation: Behind the Scenes of Chef’s Table
FOOD & WINE Best New Chefs Alumni Dinner
Sunday Grand Tasting at The Farmhouse
EVAN FUNKE
Evan Funke, two-time James Beard-nominated chef, is a culinary storyteller, a custodian of Italian tradition, and a master of the old-world techniques of handmade pasta. Having learned the art of pasta early in his career, his singular passion as a pasta maker and chef was solidified in Bologna, under the mentorship of Alessandra Spisni at La Vecchia Scuola Bolognese. Widely known for his ardent dedication to seasonality, warmth in hospitality, and reverence for the deeply rooted culinary traditions of Italy, he brings more than two decades of excellence to all of his critically acclaimed restaurants – eponymous Funke in Beverly Hills; his homage to la cucina Romana at Mother Wolf in Hollywood, at the Fontainebleau Hotel in Las Vegas, and in Miami’s Design District; the beloved Felix on Abbot Kinney Blvd. in Venice; and Tre Dita at the St. Regis Hotel in Chicago.
Felix Trattoria, which holds court on famed Abbot Kinney Blvd. in Venice, was the first restaurant to feature a pasta laboratorio in the center of the restaurant, with a menu highlighting the time-honored techniques of making pasta fatta a mano from various regions of Italy. At Mother Wolf, Funke pays homage to the Eternal City of Rome and La Cucina Romana, where the menu features Roman classics and wafer-thin pizza Romana. Funke, which is chef’s eponymous flagship, is a culmination of his culinary experiences and a 3-story love letter to Italy and the nonnas who have shared their knowledge and techniques with him over the years. At Tre Dita, Funke turns his attention to la cucina Toscana, highlighting the region’s pastas and reverence for grilled steaks. The name ‘Tre Dita’ means “three fingers” in Italian, and is a nod to the precise thickness of a perfectly cut bistecca Fiorentina, which succinctly complements the Windy City’s love for steak.
American Sfoglino, Funke’s critically acclaimed cookbook, was published by Chronicle Books and released in fall of 2019. The tome delves into the beauty and tradition of the sfoglia, a sheet of pasta rolled by hand, sharing classic techniques that are distinctly from the region of Emilia-Romagna. The book won the 2020 IACP Award for Best Cookbook, Chefs and Restaurants and received a James Beard Foundation Award for Best Photography in 2020.
On the small screen, Tastemade produced a feature-length documentary film titled ‘Funke’ which recounts his journey as a chef through to the opening of his restaurant Felix in Los Angeles. The film premiered at the Los Angeles Film Festival in 2018 and is now streaming on Tastemade, as well as Amazon Prime and Hulu. In the spring of 2020, the 8-part docu-series, Shape of Pasta, produced by Ugly Brother Studio, features Funke’s journeys throughout Italy as he works to preserve the rare and obscure traditional pasta shapes of Italy. Shape of Pasta can currently be found streaming on Roku.
Notably, since 2022, Funke is currently the official chef of the legendary Vanity Fair Oscar Party.
PARTICIPATING EVENTS:
Opening Night Reception
The Maestra & Me Lunch: Evan Funke and Alessandra Spisni
Culinary Demo: Pasta School with Evan Funke and VSB Bologna
WILLIAM BRADLEY
William Bradley is the Chef/Director of Addison, Southern California’s first three-star Michelin restaurant located in San Diego. At Addison, Bradley showcases the beauty and allure of California Gastronomy through an experience that celebrates regional ingredients and influences. Since 2006, the purity and precision of Bradley’s approach has led to global recognition for the restaurant and his San Diego hometown.
Addison is among only 77 Relais & Châteaux restaurants worldwide, and, in addition to its Michelin designation, is the first and only restaurant in San Diego to be honored on La Liste, an international ranking system and guide. In 2023, Bradley was recognized as a candidate for the Best Chef Awards, a project dedicated to celebrating accomplished chefs around the world. Committed to supporting the next generation of culinary talent, Bradley has served on the Council for Bocuse d’Or USA since 2013.
PARTICIPATING EVENTS:
Opening Night Reception
The Krug Ambassade Dinner
JONATHAN WAXMAN
As a native Californian, Jonathan Waxman grew up in a family that celebrated the culinary arts. After receiving the Grand Diplôme from La Varenne Cooking School in Paris, he moved back to California to work at Domaine Chandon and then with Alice Waters at the legendary Chez Panisse. In 1979, he became the executive chef of Michael’s in Santa Monica, where he developed his version of California cuisine. He made his mark on New York in 1984 with the now iconic Jams. Today, Waxman is the chef/owner of Barbuto in Manhattan’s West Village and Jams at 1 Hotel Central Park. He is the recipient of many accolades, highlighted by the 2016 James Beard Award for Best Chef: New York City. Waxman’s numerous TV appearances include Top Chef Masters, Top Chef, Recipe for Deception, and MasterChef. His charitable work includes Alex’s Lemonade Stand Foundation, Citymeals on Wheels, and many others. Waxman is the author of three cookbooks including: “The Barbuto Cookbook,” “A Great American Cook,” and “Italian, My Way.”
PARTICIPATING EVENTS:
Opening Night Reception
The Greatest Hits of Barbuto with Jonathan Waxman
VIJAY KUMAR
In 2021 Vijay Kumar packed up from San Francisco, where he was working as a chef, to travel cross country to New York City and work with restaurateurs Roni Mazumdar and Chef Chintan Pandya whose Unapologetic Foods group is known for presenting Indian food honestly and authentically. In October of that year the trio opened Semma, serving heritage Southern Indian cuisine inspired by Chef Vijay’s upbringing. To date Chef Vijay and Semma have received worldwide critical acclaim including Vijay being the winner of the prestigious James Beard Foundation Award Best Chef New York State 2025 and placed as the #1 restaurant of the year on The New York Times Top 100 Restaurants in New York list. Upon its debut Semma was named a Top Ten Best New Restaurant in America by Bon Appetit; Esquire; and as one of the Top 50 Restaurants of the Year by The New York Times. In 2022 Semma was awarded a Michelin star, an honor it has held every year since, making it the only Indian restaurant in New York City with that recognition.
Vijay grew up in the humblest of settings on a family farm in a small town near Madurai, located in the Southern part of India. The eldest of three children, Vijay helped his mother and grandmother in farming and cooking. It was this childhood upbringing where his passion for fresh ingredients and cooking arose.
Upon graduation from a culinary and hospitality school he trained at Oberoi Hotels and later worked in Taj Hotels in India as a kitchen supervisor. His quest for travel led him to work on cruise ships for several years where he perfected his style of food art and presentation with unique knife skills and the use of fresh fruits, vegetables, and flowers.
When Vijay came to the United States, he was a member of the chef’s staff that opened the very popular Dosa on Fillmore. Dosa was one of the highest volume fine dining South Indian restaurants in Northern California and recognized as a Michelin Bib Gourmand Restaurant in San Francisco. After two of years working his way up, he was named the lead chef of Dosa on Fillmore kitchen until his departure in 2014 to join Rasa. There he led an award-winning staff of exemplary young chefs. With Vijay’s leadership and creativity, Rasa received many accolades and recognition, including a Michelin star for four consecutive years (2016- 2019).
His passion and dedication continue to fuel him daily as he works with his partners in their quest to change the conversation around Indian cuisine in America
PARTICIPATING EVENTS:
Opening Night Reception
Semma: New York’s New Number One Restaurant
EUNJI LEE
Pastry chef Eunji Lee was born in South Korea and fulfilled a lifelong dream of studying pastry arts when she moved to France in 2006. Classically trained at the Institute National de la Boulangerie Pâtisserie in Rouen and at the Ecole Ferrandi in Paris, chef Eunji spent three years in the acclaimed restaurant Ze Kitchen Galerie of William Ledeuil and then trained under Alain Ducasse and Cedric Grolet at three Michelin-starred Le Meurice for another four years –where she met Matthieu.
When the opportunity arose for Eunji to combine her classic French training with Korean ingredients, she jumped at the chance to become the Executive Pastry Chef of Jungsik, the two Michelin star modern Korean restaurant in New York in 2016.
Chef Lee was the first non-European contestant and finalist in the French competition “Qui sera le prochain grand pâtissier?” (Who will be the next great pastry chef?) In 2019, she was awarded ‘Rising Star Pastry Chef in NY’ and ‘Art of Presentation’ by Starchefs with her signature dessert, Baby Banana. She took the stage at the 14th Annual StarChefs International Chefs Congress to compete in the Valrhona C3 North American Final and was awarded second place.
Then in 2022, she opened her own pastry boutique, Lysée, in New York City’s Flatiron District. Since then, she has been named one of La Liste’s Pastry Talents of the Year 2023 as well as Food and Wine’s Best New Chefs of 2023.
PARTICIPATING EVENTS:
Food and Wine Seminar: Afternoon Decadance, The Heavenly Desserts of Eunji Lee & Sweet Wines
Sunday Grand Tasting at The Farmhouse
BRANDON JEW
Brandon Jew is the executive chef/owner of Mister Jiu’s and Moongate Lounge, and chef/partner of Mamahuhu. At Mister Jiu’s, Brandon’s contemporary Chinese-American restaurant in San Francisco’s Chinatown, he combines the local, seasonal and organic bounty of the Bay Area together with classic Chinese techniques and flavors.
Brandon’s dedication to evolve and define Chinese American cuisine in the Bay Area, and advocate for Chinese food’s global recognition has earned him top honors at Mister Jiu’s, including James Beard nomination for Best Chef California 2018, 2020, 2021 and winner for the honor in 2022, one Michelin star for 9 consecutive years running, Bon Appetit Hot 10 2017, and SF Magazine Chef of the Year. Brandon’s cookbook Mister Jiu’s in Chinatown is a 2022 winner of the James Beard Media Award in the Best Restaurant and Professional category. Brandon considers Judy Rodgers (Zuni Café), Michael Tusk (Quince) and his grandma, Ying Ying, to be his most influential mentors.
PARTICIPATING EVENTS:
New Chinese-American Cuisine Dinner with Mei Lin and Brandon Jew
Sunday Grand Tasting at The Farmhouse
CLAUDETTE ZEPEDA
Claudette Zepeda is an award-winning, San Diego-based celebrity chef and culinary entrepreneur known for her fearless style and bold approach to regional Mexican cuisine. A celebrated culinary anthropologist, Zepeda draws upon 20+ years of experience working in restaurant kitchens, as well as her extensive travels around the world and throughout Mexico. Zepeda’s multi-faceted expertise is showcased in her role as Founder/Creative Director of Chispa Hospitality, overseeing the creative vision of projects in Nashville, Australia and México.
Seen on 2022 Netflix’s edition of Iron Chef: Quest for an Iron Legend, winning her challenge & on Iron Chef México where she successfully won her challenge and tied in the finale. Also in the fall of 2022, she showcased her talents by beating Bobby Flay’s Titans on Bobby’s Triple Threat and winning the cash prize. In 2019 Zepeda Founded Viva La Vida, LLC. Through Viva La Vida, Zepeda helps Mexican women support their families without sacrificing their safety. Expanding into a 501c3 to establish a fund dedicated to helping Hispanic women break from generational poverty in the United States in 2024.
PARTICIPATING EVENTS:
Culinary Demo: Cooking with Claudette Zepeda
Best of Baja Brunch
REVEL IN REGIONAL FAVORITES, LIMITED RELEASES, AND EVEN A FEW MAILING LIST ONLY GEMS.
ÂMEVIVE
ARKENSTONE BERGMAN
BIONDI-SANTI
BREWER-CLIFTON
BRYANT ESTATE
CAIAROSSA
CHÂTEAU GISCOURS
CHÂTEAU HAUT-BAILLY
CLARICE
CLAUDE CAZALS
DALLA VALLE
DOMAINE LEFLAIVE
DOMAINES OTT
DONNACHADH
DONUM ESTATE
DUGAT-PY
FAVIA
FINGERS CROSSED
FORTUNATE SON
GOGI
GONET-MÉDEVILLE
HALITOTIDE
HOLUS BOLUS
JONATA
JOSEPH PHELPS
KISTLER
KOSTA BROWNE
KRUG
LAURENT-PERRIER
L’AVENTURE
LE ARTISHASIC
LINGUA FRANCA
MAHA
MAIL ROAD
MARGERUM
MAYACAMAS
MICHEL BOUZEREAU
MORÉT-BREALYNN
OJAI MOUNTAIN
PEAY
PERRIER-JOUËT
PIERRE BÉNETIÈRE
REPRIS SANDHI
SCHARFFENBERGER
SCHRADER
SCRIBE
SEA SMOKE
SPOTTSWOODE
SUMMER DREAMS
STORM
TENUTA VALDIPIATTA
TOR THE MASCOT
WALSON HOLLAND
THE EDIBLE SCHOOLYARD
The Edible Schoolyard Project is a nonprofit organization dedicated to the transformation of public education by using organic school gardens, kitchens, and cafeterias to teach both academic subjects and the values of nourishment, stewardship, and community.
Edible education provides hands-on experiences that connect students to food, nature, and each other; and it systematically addresses the crises of climate change, public health, and social inequality. At its heart is a dynamic and joyful learning experience for every child.
Founded in 1995 by chef, author, and activist Alice Waters, the Edible Schoolyard Project began as an idea to transform the food
WORLD CENTRAL KITCHEN
Food is essential to life every single day, all over the world—and it is more important than ever in a crisis. Not only is a thoughtful, freshly prepared meal one less thing someone has to worry about in the wake of a disaster, it is a reminder that you are not alone, someone is thinking about you, and someone cares. Food has the power to be the nourishment and hope we need to pick ourselves back up in the darkest times.
In 2010, Chef José Andrés, ready to use his culinary knowledge and talent to help,
COOKIES FOR KIDS’ CANCER
When 2-year-old Liam Witt was diagnosed with childhood cancer in 2007, his parents Gretchen & Larry were shocked to learn about the lack of effective treatments for pediatric cancers due to insufficient funding. They were even more shocked to learn that cancer is the #1 disease killer of children in the U.S. and that 2/3 of kids who go through cancer treatments have longterm debilitating side effects. Those statistics just weren’t acceptable. They pledged to support the funding of research for new, improved and most importantly less toxic treatments for kids battling all types of pediatric cancers. With the help of 250 volunteers, Liam’s parents undertook a massive bake-a-thon where they baked and sold 96,000 cookies to raise money for research.
experience at a public middle school in Berkeley, California. As the idea took shape, a coalition of educators, families, farmers, cooks, and artists joined the effort, working closely with students to create a flourishing garden and kitchen classroom.
Today, the Edible Schoolyard at Dr. Martin Luther King, Jr. Middle School serves as a demonstration site and innovation hub for the field of edible education. Our curriculum offers students experiential learning opportunities that deepen their relationship with food, facilitate learning the skills of cooking and gardening, build their capacity for critical examination of the food system, and develop their agency to affect change in their own lives and in their communities.
headed to Haiti following a devastating earthquake. Cooking alongside displaced families in a camp, he was guided on the proper way to cook black beans the way Haitians like to eat them: mashed and sieved into a creamy sauce. It wasn’t just about feeding people in need—it was about listening, learning, and cooking side by side with the people impacted by the crisis. This is the real meaning of comfort food, and it’s the core value that José, along with his wife Patricia, used at the center of founding World Central Kitchen.
That project raised more than $420,000 and — equally important — raised awareness with people asking how they could help. What the Witts thought was a one-time project became the genesis of Cookies for Kids’ Cancer which inspires people to Be Good Cookies and get involved by raising money for research for the cancers specific to children. Today there have been 18,000+ grassroots fundraising events in all 50 states and $23 million granted to the leading pediatric cancer research centers across the country.
