Chef Profiles Page 5

1754
Sienna Restaurant

SPECIAL ADVERTISING SECTION

MOSES HERNANDEZ, EXECUTIVE CHEF

Sienna Restaurant • 3909 Park Drive, El Dorado Hills, CA 95762 • (916) 941.9694

Moses brings his passion and creativeness to the kitchen of Sienna Restaurant in El Dorado Hills. Moses attended Le Cordon Bleu College of Culinary Arts in San Francisco, where he developed a hidden passion for the Culinary Arts. He then completed his internship at the prestigious Inn at Spanish Bay, Pebble Beach. There, Moses refined his skills and after completion of his internship, made the move to Sacramento and found his home at Sienna Restaurant. Rustic Elegance best describes Chef Moses’ style of cuisine.

BRIAN BUTLER, EXECUTIVE CHEF

Land Ocean New American Grill • 2720 East Bidwell Street Folsom, CA 95630 • (916) 983-7000

Brian attended The Art Institute of California Sacramento in 2009 and found his home at Land Ocean in Folsom when the restaurant first opened. Brian has always enjoyed creating and cooking in the kitchen, and describes his style as eclectic. He feels it is essential to implement simplicity when creating his menu; dishes that are easy to execute and enjoyable for all diners.

JAY VEREGGE

EXECUTIVE CHEF TEN 22 • 1022 2nd St, Sacramento, CA 95814 • (916) 441-2211 • www.ten22oldsac.com 

The Executive Chef for Ten22 since 2010, Central Valley native Jay Veregge effortlessly balances the restaurant’s clean and simple “New American” menu with delicious flavors featuring locally sourced ingredients from Sacramento’s regional farmers. After studying at The French Academy of Culinary arts in Lyon, France, Chef Jay brought back with him the belief that when it comes to any kind of cooking, it’s important to start with a foundation and dedication to the food itself – solid technique and execution is what’s needed to create any amazing dish. His commitment to the farm-to-fork movement is evident, as the season determines what particular dishes will frame the menu. “I like to balance delicious flavors with simplicity and let the food stand on its own.” Chef Jay brings over 25 years of professional experience which includes a James Beard Award at Tadich Grill in San Francisco, as well as helping to develop a Michelin Star-worthy menu as Executive Chef and Partner at The Wolfhouse Restaurant in Sonoma. Ten22 has become synonymous with unique beers, and as a Certified Beer Server, Chef Jay brings extensive knowledge when it comes to pairing these brews with his creations. Whether enlightening a group on Beer Tasting Wednesdays or creating a “from-scratch” menu for The Chef’s Table, you are sure to be impressed.

1022 Chef Jay Veregge

 

Dominck's Italian Market - Dominick and Raquel Bellizzi

DOMINICK & RAQUEL BELLIZZI 

DOMINICK’S ITALIAN MARKET & DELI, TRATTORIA & BAR8621 Auburn-folsom road, Granite bay, Ca • (916) 786-3355 • www.dominicksmarketdeli.com

Dominic Bellizzi grew up working in his uncle’s Italian deli in Bayonne, New Jersey, but his studies in computer science at that time led him on a climb up Siemen’s ladder. He lived in Puerto Rico, New Jersey and then finally made his way to Sacramento. He and his wife Raquel, who was in the banking business, decided they loved the Sacramento area and wanted to raise their children, Daniela and Jerry, here. It was then that their dream was born: to create an upscale New York Italian-Delicatessen in Granite Bay. Chefs/owners Dominick and Raquel built a unique place that would provide customers with the finest and freshest quality products, large portions, fair prices and the Italian tradition of “first name” friendliness.Dominick’s Italian Market & Deli grand opening was in 2004. At their client’s insistence, two years later they opened a small family restaurant right next door called the Trattoria & Bar. It is an intimate and highly popular lunch and dinner destination. In 2010, the Bellizzis’ also opened Dominick’s NY Pizza & Deli in Folsom, which embodies a true East Coast Pizzeria.