(pictured right) JOHN HITCHCOCK, Executive Chef, Wine & Roses/Chef, Towne House Restaurant at Wine & Roses
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.



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