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Chef's Series

Chef's Series

Into The Wild Artisan 2022 


February 18-20: Jason Neroni

Chef Partner / The Rose Venice

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Saturday: 11:30AM-1:30PM
Culinary demonstration event with Chef Neroni - Limited reservations. $100/person.

Saturday: 5:30PM-9PM
Full dinner curated by Chef Neroni - Intimate dining experience. Reservations required. No meal substitutions.

Jason Neroni

As a 16-year-old kid from Orange County, Neroni got a job working in Disneyland’s Club 33. There, he discovered a love and aptitude for the kitchen that would set him apart. His newfound interest and abilities took him north to Chez Panisse, where he worked on the line for a year and began his career-long reverence for responsibly sourced ingredients.

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March 18-20: Jennifer Jasinski

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The Crafted Concepts restaurants:
Rioja, Bistro Vendôme, Stoic & Genuine, Ultreia 

Fresh, local ingredients and simple flavor combinations.
Bright, balanced preparations.
Perfectionism in culinary execution.
Dedication to her staff. 
Resounding critical acclaim.

Chef Jen Jasinksi

Saturday: 11:30AM-1:30PM
Culinary demonstration event with Chef Jasinski - Limited reservations. $100/person.

Saturday: 5:30PM-9PM
Full dinner curated by Chef Jasinski - Intimate dining experience. Reservations required. No meal substitutions.

Cooking started at a young age out of necessity for Jasinski. Growing up in a single-parent household with two siblings who all took turns cooking, Jasinski developed a knack for following recipes and creating her own, until eventually, it was always her turn to cook.

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April 22-24: Byron Gomez

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Saturday: 11:30AM-1:30PM
Culinary demonstration event with Chef Gomez - Limited reservations. $100/person.

Saturday: 5:30PM-9PM
Full dinner curated by Chef Gomez - Intimate dining experience. Reservations required. No meal substitutions.

Born in Costa Rica, Chef Byron Gomez migrated to the United States when he was 8 years old and is a proud DACA (Deferred Action for Childhood Arrivals) recipient. His interest in culinary arts started at a young age and after several years cooking on Long Island, he set his sights on New York City. With a mission to learn from some of the country’s best, and learn various cultures through cuisine, he honed his skills under culinary luminaries like Daniel Boulud, Ronny Emborg, Gavin Kaysen, and Daniel Humm.

Byron Gomez

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