Wine Roses proof (2)(The W&R Culinary Team featured left to right; Dawnelle O’Brian, Pastry Chef; John Hitchcock, Executive Chef; Brett Urias, Banquet Chef; and Danica Aviles, Chef de Cuisine)

A graduate of the Culinary Institute of America in Hyde Park, New York, Executive Chef John Hitchcock has made a name for himself in Northern California 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.

Hitchcock has put together a diverse group of chefs that lend their talents to the gastronomic mission at Wine & Roses; Banquet Chef, Brett Urias; Chef de Cuisine, Danica Aviles; and Pastry Chef, Dawnelle O’Brien. Boasting individual styles, this dynamic team melds to power the pioneering culinary direction of Wine & Roses. 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 team 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.


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