| John Toulze was born in Northern California in 1974 to a third generation French family. Cooking was and continues to be a strong passion in his family life. John started his career in hospitality at Viansa Winery in Sonoma in 1994. After several years of cooking and wine sales John left Viansa winery in 1997 to help Sondra Bernstein open the girl & the fig restaurant in Glen Ellen. At the girl & the fig, John's role was varied, dividing his work between the sous-chef and floor manager. During the second year of business, John took over the kitchen as the Chef de Cuisine and concentrated on the restaurant's "country food with a French passion". Currently, John is the Executive Chef and the Director of Operations for the entire company. During these years, John has been key to the relocation of the original "fig" to Sonoma, and the opening of "the fig café & winebar" in Glen Ellen. He has also been key in developing the girl & the fig's WINE COUNTRY FIG FOOD product line and participated in the recipe development for the girl & the fig's cookbook published by Simon & Schuster in April 2004. John is a completely self-taught chef and enjoys developing new recipes, training new staff but most of all understands the importance of consistency & endurance. "Food is my passion, I have been blessed to
cook in the wine country where the commitment and dedication to exceptional products is of the highest importance. I am one of the lucky ones, I am able to pursue my passion and make my dreams become reality." John has cooked for many events including the James Beard House, Sonoma Valley Wine Auction, March of Dimes Star Chefs, Hospice du Rhone, Rhone Rangers, Napa Valley Wine Auction, Winemaker Dinners throughout Sonoma & Napa Valley, Sonoma Valley Film Festival and the Sonoma County Showcase. In addition, John teaches cooking classes at Ramekins Culinary School in Sonoma. John lives in Sonoma with his wife and three year old daughter. |
