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I've been working as a culinary professional for over 35 years in Nevada, Colorado, Arizona and both Northern & Southern Califonia. I've served as the Executive Chef for American Wilderness Grill, Compass Creek Restaurant and Holiday Retirement Group. I've also held positions as Personal Chef, Executive Sous Chef, Pastry Chef and Saucier in other establishments. Through these positions, my passion has always been for excellence in the dining experience with a focus on providing dishes that exceed expecations.


  • A.O.S. degree from California Culinary Academy in San Francisco - 1995
  • Worked as apprentice / assistant to world renowed Chef Rustin Newton in Germany.
  • Certified through Hotel and Resturant Management Association and the American Culinary Federation in:
  • Safety and Sanitation
  • Food and Nutrition
  • Hotel and Resturant Management

    2000- Featured in the St. Helena Register, "Best New Dinner Menu using Local and Fresh Ingredients."
    2000- Featured in the Napa Valley Register
    1999- Featured in the San Bernadino County Sun
    1999 -Featured in the L.A. Times, "The Quality of Food is Cut Above."
    1999- Featured in the Daily Bulletin, "Local Chefs and their Favorite Kitchen Tools."
    1999- Featured in the Business Press, "Alan Borgen Food Critic"
    1999- Awarded in the 2nd Annual Gourmet Dinner & Wine Extravaganza
    1996- Featured in Inland Empire Mazagine for best dessert.
    1996- Assistant to Chef Rustin Newton at the Culinary Olympics. Silver medalist, Germany.
    1994- Hilton Towers San Francisco, Amabassador to the American Culiany Federation.

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    Sonoma County Catering
    Farm to Table
    "If it's not exceptional, it's unacceptable!"
    Marc Johns