Meet Chef Ethan Winsby

RMF_6133Chef Ethan Winsby has been with Piedmont Gardens since October 2018. Previously he worked as the executive chef at Frantoio Ristorante in Mill Valley, Calif., and he studied at the California Culinary Academy in the Cordon Bleu Program in San Francisco.

Q: What do you enjoy most about working at Piedmont Gardens?

A: I get to be a chef, which is my lifelong dream, and I get to be successful in doing something that I truly love.

Q: How would you describe your cooking style?

A: I was trained in Italian and Mediterranean cuisine, adding a Californian twist. Living in California has given me the luxury of what everything that California has to offer when it comes to fresh and healthy food.

Q: What’s your favorite item on the menu?

A: My two favorites items are the horseradish-crusted salmon and the veal Marsala stew.

Q: What do you like to cook at home?

A: I like to cook healthy foods at home like plant-based foods and fresh local seafood. But I also do like an occasional Top Ramen.

Q: What’s a tip or technique you use in the kitchen that people may not know about?

A: When you’re cooking pasta and blanching vegetables, always add salt to the water first so that it tastes like the sea. Salt your water before you put it on your pasta and vegetables, and never add oil.

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