CHEF JOHN HITCHCOCK
TOWNE HOUSE RESTAURANT AT WINE & ROSES 2505 W. Turner Rd. Lodi, 209) 371-6160
A graduate of the Culinary Institute of America in Hyde Park, New York, John Hitchcock (pictured right) has made a name for himself in Northern California where he has spent time fine tuning his talent in award winning restaurants and corporations such as Lark Creek Corporation, where he worked for one star Michelin Chef Bradley Ogden, and Del Rio Country Club. Leland Garner (pictured left) is a graduate of the California Culinary Academy. Battle-tested in the chic kitchens of Northern California such as the renowned Le Bistro in Stockton, and stylish Frisson in San Francisco, Garner rose through the ranks and earned his gourmet stripes, moving quickly from line cook into management. This dynamic duo powers the culinary direction of Wine & Roses with Hitchcock as the Executive Chef and Garner, the Executive Sous Chef. Wine & Roses, which offers fine dining in the Towne House Restaurant and banquet dining for their illustrious wedding events, features American Classic cuisine. Dedicated advocates of utilizing fresh and organic ingredients and sustainable harvest from local and regional farms to create original menus, Hitchcock and Garner strive to carry out Wine & Roses’ long time mission to innovatively lead the San Joaquin Valley in culinary excellence. Utilizing the finest ingredients, these Chefs treat them simply with flawless technique to draw out the natural and abundant flavor. Savor the essence of the culinary inventions at award-wining Wine & Roses and Towne House Restaurant, where food is a truly a taste of art.
SPECIAL ADVERTISING SECTION|
BILL JOHN, EXECUTIVE CHEF
SCOTT’S SEAFOOD GRILL AND BAR
4800 Riverside Boulevard, Sacramento 95822 • (916) 379-5959 • www.scottsseafood.net
Chef Bill John moved to Northern California in the late 80’s and found himself working as a Manager for a small Burger Café in Auburn. Although he enjoyed working in the front of the house, Chef Bill realized that his passion was to be behind the scenes and so his professional career began. He has worked as a line cook at local eateries including TGI Fridays and the Cliff House in Folsom. He saw an opportunity and took the position as Lead Cook and Pastry Chef at the California Café in Sacramento and remained there for 5 years. In 1995 Scott’s Seafood Grill and Bar welcomed Chef Bill to their team. He started as a Sous Chef and quickly became the Executive Chef at the Loehmann’s Plaza location, then opened Scott’s in Folsom as its Executive Chef. In 2001 he accepted a position with the Westin Sacramento as Executive Chef and later Director of Food and Beverage. In August of 2007 he returned to the Scott’s Seafood family and in January of 2008 opened Scott’s on the River at Le Rivage Hotel, making it the success it is today. Chef Bill has been instrumental in Scott’s Seafood Grill and Bar being voted “Best Seafood Restaurant” by the readers of Sacramento magazine and KCRA viewers year after year.
Chef Bill John can be reached at Scott’s on the River located at 4800 Riverside Boulevard, Sacramento 95822. To make a reservation please call (916) 379-5959 or visit us on our website www.scottsseafood.net.