(pictured right) JOHN HITCHCOCK, Executive Chef, Wine & Roses/Towne House Restaurant, and (pictured left) LELAND GARNER, Executive Sous Chef , Wine & Roses/Towne House Restaurant
John Hitchcock, a graduate of the Culinary Institute of America in Hyde Park, 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 Wine & Roses, which features American Classic cuisine in Towne House Restaurant. Hitchcock also oversees the culinary direction of sister restaurant, Rosewood Bar & Grill in downtown Lodi.
Leland Garner, a California Culinary Academy graduate, has also returned to Wine & Roses after a earning his gourmet stripes rising through the ranks. Garner had successful runs at Le Bistro in Stockton as Executive Chef, Sous Chef at Frisson in San Francisco, and executive Chef at Del Rio Country Club in Modesto, and decided to return to Wine & Roses and partner with longtime colleague and friend, Hitchcock.
Dedicated advocates of utilizing fresh and organic ingredients, and sustainable harvest from local and regional farms to create original menus, Hitchcock, Garner and their team are the perfect pair to carry out Wine & Roses’ long time mission to innovatively lead the San Joaquin Valley in culinary excellence.
Hitchcock and Garner’s culinary headship is found not only in the renowned Towne House Restaurant, but also in banquets, catering menus, and in the resort spa where these two chefs lend their talent in crafting the finest spa cuisine this region has to offer.