JohnHitchcockChefJOHN HITCHCOCK, Chef Towne House Restaurant
A graduate of the Culinary Institute of America in Hyde Park, New York, John Hitchcock 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. While the Restaurant Chef at Wine & Roses in early 2000, he opened the company’s sister restaurant Rosewood Bar & Grill in 2003. Hitchcock is now back at the helm of Towne House Restaurant at Wine & Roses, which 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 his team are the perfect pair to carry out Towne House Restaurant at Wine & Roses’ long time mission to innovatively lead the San Joaquin Valley in culinary excellence.

LorraineHitchcockLORRAINE HITCHCOCK, Culinary Education Coordinator
for Wine & Roses.
After thirty-three years as a dental hygienist and educator, Lorraine fulfilled a lifelong dream of owning a kitchen store and cooking school. In 1996, she opened Beyond Pots and Pans in Stockton, California. From its inception, Beyond Pots & Pans was dedicated to helping home cooks learn the proper techniques to create extraordinary dishes in their own kitchens. Now retired from the retail industry, she serves as the Culinary Education Coordinator at W&R. Lorraine is a member of The International Association of Culinary Professionals.

GeorgeGearyGUEST CHEF GEORGE GEARY
Chef Geary is a well known Culinary Educator, Pastry Chef, & Cookbook Author. He has published 10 cookbooks, and has been teaching around the country and internationally for over thirty years. Currently, Chef Geary is working with the Great Holland America Ship Lines conducting classes on board their ships. He has also taught cooking classes in all 7 continents. Recently, Chef Geary was named Educator of the Year by the International Association of Culinary Professionals, a highly regarded honor.

 

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