Meet The Chef
A west coast native, Chef Jamil spent his early career cooking in Santa Cruz, Seattle, and the Napa Valley. A sous chef position at The Madrona Manor lured him to beautiful Sonoma County where he gained the upmost respect for not only local ingredients, but also more refined techniques. After a few years in Las Vegas as sous chef for Wolfgang Puck and a stint waiting tables he returned to Sonoma County to re-focus. He landed as chef de cuisine at Syrah Bistro and then Petite Syrah where the team received a 3 star review from the SF Chronicle. A stint at Scopa and a co-chef position at Campo Fina was also met with raving reviews. After some personal chef work and an appearance on Chef Wanted on the Food Network he was then hired as the opening chef at Woodfour Brewing Company, garnering a perfect food review from the Press Democrat and Best New Restaurant from the Bohemian. Realizing that being chef in a Brewery was limiting he left to seek a better fit. The Applewood Inn was the perfect setting to further refine his personal style and continue to utilize the bounty of West Sonoma County. While at the helm, again he recieved a perfect food rating from the Press Democrat, Now working exlusively as a Private Chef you have an oppourtunity to enjoy the cuisine of Chef Jamil in your chosen setting and customized to your preferences.
Tel: 707-321-4346 | Email: firstname.lastname@example.org
AT YOUR DINNER TABLE
fennel vichyssoise/burnt onion
halibut/potato confit/bacon/ purslane
quinoa/cured egg/morels/ truffle
SAMPLE MENUS, just some ideas
priced from 50 to 250 per person
FAMILY STYLE RUSTIC...
sonoma caesar/dry jack/anchovy/fennel cracker
braised chickpeas/salsa verde
roast prime rib/potato gratin
seeded sourdough/good butter
lemon tart/whipped cream/ raspberries
roasted beets/pickled celery/ dill sour cream/pumpernickle/
spaetzle /walnut/apple/ cheddar cheese/ horseradish
old world rabbitry rabbit schnitzle/ braised cabbage
spent grain broth/ sprouts
bread pudding/ pear/ cinnamon
SIMPLE LUNCH WITH FAMILY...
housemade chips/scallion dip
simple greens/ champagne vinaigrette/ avocado/ corn
"JFC" fried chicken sandwich/pickles / jalapeno slaw / milk bun
chocolate goodness cookies/
ice cold almond milk
"It was barely tinged with the flavor of duck liver, smooth and sweet, with a touch of salt and so sinfully seductive that its pleasures still dance in my memory."
Jeff Cox, former food critic, Press Democrat