Chef Muir cooked at the famed Chez Panisse restaurant in Berkeley, Ca, spent 14 years as Executive chef at Madrona Manor in Healdsburg, owned his own restaurant, manned the stoves at one of the largest catering companies in Northern California, and was the founding Culinary Director and Executive Chef at St. Francis Winery. He has also cooked at the prestigious James Beard House in New York on four separate occasions.

Chef Littlewood is the author of Celebrating the Seasons,
a book which honors the rich cultural heritage and food traditions of a renowned Sonoma Valley retreat center. He is also a contributing author to Cooking Light and Bon Appétit magazines. After graduating from the California Culinary Academy in San Francisco, John worked at the famous La Folie restaurant in San Francisco. He then spent the next several years developing his multi-cultural cooking style in the kitchens of Paris, Lyon, and Burgundy, France, as well as in the U.S. Virgin Islands and Mexico. John’s passion for food and wine education led him to the California Gold Country where he served for many years as the Executive Chef/Instructor of the culinary program at Columbia College.