Chef Bios
The 20th annual Taste & Tribute will feature 5 celebrated chefs of renowned Northern California restaurants. We are also deeply grateful for founding chef Laurent Manrique’s vision and continuing guidance.
Peter Armellino
The Plumed Horse
Chef Peter Armellino began cooking professionally at the age of 17 on Long Island, New York. Growing up in rural Suffolk County, he was surrounded by farmland and top-notch seafood, all greatly influencing his love of food and cooking.
In the early 90s, Armellino made his move to New York City. Over the next decade, he honed his craft working in some of New York City’s finest restaurants, including the Gramercy Tavern. This was followed by what he describes as a life changing trip throughout Europe where he dined at Michelin star restaurants from Paris to the Alps. A trip he describes as a master class and finishing school in fine dining. After returning he decided to challenge himself with another move, heading west to the Bay Area, the mecca of California cuisine. He began working alongside Chef Laurent Manrique, first at Campton Place and then later at Aqua restaurant as Chef de Cuisine.
In 2008, enter The Plumed Horse. In that year the restaurant underwent a multimillion-dollar transformation that created a modern stage for Chef Peter Armellino’s contemporary California-inspired menu. He continues to present elegant, ever-evolving, modern California Cuisine, emphasizing food that is fresh, seasonal and sustainably produced.
He has been featured on the Food Network and frequently appears at national culinary events such as Hawaii Food & Wine. Like many other well-known chefs, he dedicates time to causes that matter to him, including Meals on Wheels and Tibetan Aid Project.
The Plumed Horse, under Chef Armellino’s direction, with its quintessentially California cuisine, has been awarded a coveted Michelin Star consecutively each year since 2009.
Jarad Gallagher
Shashi Group
Jarad is currently VP of Culinary Operations at Shashi Group.
Jarad was the Executive Chef of Chez TJ restaurant in Mountain View, where Chef Gallagher earned and maintained a Michelin star for 8 years, as well as being awarded one of the top 50 restaurants in the Bay Area.
He earned a single Michelin star at The Plumed Horse Restaurant and One Market Restaurant and 2 Stars at Michael Mina.
Previously, he was a Senior Executive Chef for Restaurant Unlimited. Jarad managed 52 restaurants nationwide (including Hawaii and Alaska), overseeing 252 million in annual revenue over four different concepts and 125+ managers.
Jarad received his advanced culinary training at Le Cordon Bleu in Paris and London. After which he staged at many 3 Michelin starred restaurant across Europe. Jarad is in a partnership with the mother of his daughter and they live on a ranch in Hollister, California. He enjoys motorcycle racing, horses, surfing, & camping.
Claude Le Tohic
ONE65 and O’
Chef Claude Le Tohic brings extensive Michelin star experience to the San Francisco culinary scene. ONE65 represents an exciting new chapter in Le Tohic’s decorated career, presenting four distinct, modern French dining experiences under one roof. Le Tohic’s vision is to celebrate modern French cuisine without pretense, incorporating California’s fresh produce at its finest, and to offer a full range of menus -- from casual pastries and coffee to French-California fine dining -- for every taste, every hour, every occasion.
Le Tohic’s culinary journey began with crêpes. Born into a restaurant family in northern France, Le Tohic recognized at an early age that the culinary arts were his calling. He started waiting tables but was soon working side by side with his parents, learning all aspects of running the business.
Le Tohic attended culinary school in Vannes, France. Upon graduation, he accepted an apprenticeship at Les Hortensias, a one-Michelin star restaurant. Two years later, he joined the kitchen of acclaimed Chef Ghislaine Arabians’ at Le Restaurant, a two-Michelin star eatery in Lille, France. Recognized for his skills and creativity, less than a year later he became chef de cuisine, working alongside Joël Robuchon, at Jamin, a three-Michelin star restaurant in Paris.
In 1998, Le Tohic stepped into a lead position at the Centre de Formation d’Apprentis Interconsulaire de l’Eure (CFAIE), a prestigious apprenticeship program. In 2004, in the presence of the president of the French Republic, he received the highly revered, peer-juried “Meilleur Ouvrier de France” award for his efforts in preserving, advancing and perpetuating the tradition of French cuisine. Le Tohic is the only active chef in the U.S. who has been honored with this prestigious award. After seven years of inspiring work at the CFAIE, Le Tohic moved to the United States, where his creativity earned the restaurant Joël Robuchon at the MGM Grand the only three Michelin star rating in Las Vegas.
Claude Le Tohic has garnered numerous awards in recognition his for skills, including the James Beard Foundation Award of Best Chefs in America 2010 and induction as a member of “Les Maîtres Cuisiniers de France” (Master Chefs of France). Despite his distinguished credentials, Claude Le Tohic remains a grounded and humble professional, continually inspiring those around him and excited to share his talents with the world.
Jason Pringle
Montage Healdsburg
Chef Pringle is a seasoned chef with more than 20 years’ experience, which has taken him from San Francisco to New York City, Miami and back to northern California. Most recently, Pringle opened Montage Healdsburg’s signature restaurant, Hazel Hill, as Chef de Cuisine before being promoted to Executive Chef, overseeing the resort’s entire culinary operations. Before joining Montage, Chef Pringle worked as Chef de Cuisine at Selby’s in Redwood City, California. Prior to that role, he was Chef de Cuisine of Navio at The Ritz-Carlton, Half Moon Bay. Additional experience includes db Bistro Moderne, a Daniel Boulud restaurant at JW Marriott Marquis in Miami; Café Boulud in New York City; the fine dining restaurant David Burke Townhouse in New York City; and the two-star Michelin-rated restaurant AQUA in San Francisco. Pringle has opened several restaurants, including Millesime in New York City and Epic Roasthouse (now EPIC Steak) in San Francisco.
Dustin Valette
The Matheson and Valette Restaurant
Chef Valette’s culinary passion has brought him far from Healdsburg, and then right back to it. The Matheson is his second restaurant in downtown Healdsburg. He is also the owner of Valette Wines.
After culinary school and exploring kitchens in San Francisco, Chef Valette landed at Thomas Keller’s one-Michelin-star Bouchon in the Napa Valley. He continued to expand his palette at Hokus at the Mandarin Oriental Hotel Honolulu. When Chef Valette came back to the Bay Area, he returned to the place he ended his stage, Michelin-starred Aqua in San Francisco, finally as executive sous chef under Laurent Manrique.
Chef Valette helmed his first kitchen as Executive Chef at VOX Restaurant & Wine Lounge in Henderson, Nevada. After a year and a half, he yearned to return to the wine country and start his family. Naturally, he came back Healdsburg, where his great grandfather Honoré settled some 100 years ago.
Here he began his six-years as Executive Chef at Dry Creek Kitchen. At Dry Creek Kitchen, Chef Valette developed an admiration for growers and artisans into practices and relationships that continue today. Working with winemakers to create inspired pairings quickly became a hallmark of his tenure.
In 2015, Chef Valette and his brother Aaron Garzini opened Valette in downtown Healdsburg, a locals’ favorite. From the beginning, Chef Valette was able to develop a business model, in which giving is part of profiting, and he strongly believes that supporting community is essential to success.
In September 2021, the doors of The Matheson opened and have already deepened Chef Valette’s commitment and connection to Sonoma County and its tremendous community.