Gillian Tyrnauer
Growing up between Orange and Mendocino counties in California introduced me to the farm-to-table food cycle. From my father’s sheep ranch to my aunt’s Hollywood catering company, the fundamental concepts of regional cuisine were a part of my life. These experiences led me to pursue my education at the Culinary Institute of America at Hyde Park, New York, in 1997, and then a master’s program at the International Institute for Foreigners at Piedmont, Italy, in 1998. Working as a chef at La Voglia Matta in the Emiglia Romagna region of northern Italy focused my attention on the local seasonal cuisine of the region. This cooking style was further encouraged during my participation in the San Francisco Bay Area’s food scene at a variety of restaurants, including Zuni Café, Quince, Oliveto, Manzanita, Shed, and Ramen Gaijin. I have been gratefully mentored by Paul Bertolli, Michael Tusk, Judy Rodgers & Loretta Keller, who expanded my skill set to encompass the three areas of my craft I most enjoy: The Butcher, The Baker, The Cocktail Maker.
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