Chef Chris Cosentino  Chris Cosentino is an American celebrity chef and reality television personality known as the winner of Top Chef Masters, a competitor on The Next Iron Chef and for his appearances on Iron Chef America. He is known for his haute cuisine offal dishes.  Chris is the Chef/Partner at Cockscomb and Boccalone Salumeria in San Francisco, as well as Acacia House in Napa Valley and Jackrabbit in Portland, OR.  Chris is an avid cyclist.

Chef Chris Cosentino

Chris Cosentino is an American celebrity chef and reality television personality known as the winner of Top Chef Masters, a competitor on The Next Iron Chef and for his appearances on Iron Chef America. He is known for his haute cuisine offal dishes.

Chris is the Chef/Partner at Cockscomb and Boccalone Salumeria in San Francisco, as well as Acacia House in Napa Valley and Jackrabbit in Portland, OR.

Chris is an avid cyclist.

Chef Rogelio Garcia  Chef Rogelio Garcia began his culinary career in Yountville, CA and before long took a job as sous chef at the now-closed, but highly regarded, Cyrus restaurant in Healdsburg. From there, his career has included positions such as Executive Sous Chef at Calistoga Ranch, Chef de Partie at French Laundry, and Executive Chef at Angele and The Commissary where he received 3 stars from the highly acclaimed critic Michael Bauer of the San Francisco Chronicle.  In spring of 2018, Rogelio joined the team at San Francisco’s Michelin-starred Spruce.  Rogelio was a contestant on Bravo’s Top Chef Season 15 and has cooked at the famed James Beard Foundation House.  In his spare time, he enjoys spending time with his two young sons.

Chef Rogelio Garcia

Chef Rogelio Garcia began his culinary career in Yountville, CA and before long took a job as sous chef at the now-closed, but highly regarded, Cyrus restaurant in Healdsburg. From there, his career has included positions such as Executive Sous Chef at Calistoga Ranch, Chef de Partie at French Laundry, and Executive Chef at Angele and The Commissary where he received 3 stars from the highly acclaimed critic Michael Bauer of the San Francisco Chronicle.

In spring of 2018, Rogelio joined the team at San Francisco’s Michelin-starred Spruce.

Rogelio was a contestant on Bravo’s Top Chef Season 15 and has cooked at the famed James Beard Foundation House.

In his spare time, he enjoys spending time with his two young sons.

Chef Casey Thompson  Chef Casey Thompson, a native Texan, spearheads a number of culinary endeavors: three-time Bravo “Top Chef” competitor, culinary consultant for California wineries, international wine ambassador, food-centric world traveler, and, of course, chef, for concepts on the West Coast.  With culinary projects sprinkled across the country, Thompson roots herself in California’s Napa Valley, where her husband, Michael DeSantis, owns, makes, and operates Harumph Wines.

Chef Casey Thompson

Chef Casey Thompson, a native Texan, spearheads a number of culinary endeavors: three-time Bravo “Top Chef” competitor, culinary consultant for California wineries, international wine ambassador, food-centric world traveler, and, of course, chef, for concepts on the West Coast.

With culinary projects sprinkled across the country, Thompson roots herself in California’s Napa Valley, where her husband, Michael DeSantis, owns, makes, and operates Harumph Wines.

Chef Nic Jones  Nic began his culinary career studying at Le Cordon Bleu in Los Angeles in 2000 while working under Wolfgang Puck at Spago.  He dedicated himself to his new pursuit by completing the Accelerated Wine & Beverage Program at the CIA at Greystone then proudly became a Certified Sommelier through the Court of Master Sommelier in 2013.  Over the past few years, he has worked with some amazing local chefs and continued his hands-on education by exploring the art of charcuterie under David Katz and cooking whole animals over live fire with Stephen Barber which lead to a coveted Sous Chef position at Farmstead.  The stars finally aligned in the summer of 2017 when Nic joined the Goose & Gander family as Executive Chef.

Chef Nic Jones

Nic began his culinary career studying at Le Cordon Bleu in Los Angeles in 2000 while working under Wolfgang Puck at Spago.

He dedicated himself to his new pursuit by completing the Accelerated Wine & Beverage Program at the CIA at Greystone then proudly became a Certified Sommelier through the Court of Master Sommelier in 2013.

Over the past few years, he has worked with some amazing local chefs and continued his hands-on education by exploring the art of charcuterie under David Katz and cooking whole animals over live fire with Stephen Barber which lead to a coveted Sous Chef position at Farmstead.

The stars finally aligned in the summer of 2017 when Nic joined the Goose & Gander family as Executive Chef.

Chef Chris Kollar  Chris Kollar is a chef with a particular passion for chocolate. Trained as a savory chef, Chris is a self-taught chocolatier. His inspiration is European classic chocolate making. He has traveled Europe extensively, particularly Switzerland, France, and Italy to study and learn about classic chocolates.Kollar's incredible chocolate creations have been featured by The Today Show, Forbes, and listed as one of Oprah's Favorite Things.  Chris is an avid cyclist.

Chef Chris Kollar

Chris Kollar is a chef with a particular passion for chocolate. Trained as a savory chef, Chris is a self-taught chocolatier. His inspiration is European classic chocolate making. He has traveled Europe extensively, particularly Switzerland, France, and Italy to study and learn about classic chocolates.Kollar's incredible chocolate creations have been featured by The Today Show, Forbes, and listed as one of Oprah's Favorite Things.

Chris is an avid cyclist.

Beverage Specialist Eduardo Dingler  Eduardo Dingler was introduced to the world of beverages nearly two decades ago. It began as a casual curiosity that, fostered by mentors, has grown exponentially. Eduardo Dingler is a Professional Wine, Saké and Spirits Judge both in the US and Japan, a Certified Sommelier under the Court of Master Sommeliers and a Certified Sake Professional. He has led beverage programs for the Morimoto Restaurant Group throughout the world the last seven years developing Beverage programs including wine, sake and cocktails, wine labels and educating. His love for the Beverage world is fueled by his thirst for knowledge, currently studying for the next levels of his certifications, traveling to wine regions and Japan where Saké and the culture have become his passion. Currently he’s working on launching a curated online sake website in which he’ll focus on education and sales

Beverage Specialist Eduardo Dingler

Eduardo Dingler was introduced to the world of beverages nearly two decades ago. It began as a casual curiosity that, fostered by mentors, has grown exponentially. Eduardo Dingler is a Professional Wine, Saké and Spirits Judge both in the US and Japan, a Certified Sommelier under the Court of Master Sommeliers and a Certified Sake Professional. He has led beverage programs for the Morimoto Restaurant Group throughout the world the last seven years developing Beverage programs including wine, sake and cocktails, wine labels and educating. His love for the Beverage world is fueled by his thirst for knowledge, currently studying for the next levels of his certifications, traveling to wine regions and Japan where Saké and the culture have become his passion. Currently he’s working on launching a curated online sake website in which he’ll focus on education and sales