I grew up in the
suburbs of Chicago, where after two years
of Line Cooking, managed my first kitchen.
I went on to take Culinary Classes at Washburn
College and started my Apprenticeship program
at the Sheraton Hotel in Naperville, IL.
I stayed on at the Sheraton as Sous Chef for another
year, then decided to move to the Northwest and took
a job as Executive Chef at the Towne Plaza Hotel in
Washington. Three years came and went until one day,
a friend offered me a job as Executive Chef at a resort
hotel in beautiful Cannon Beach, Oregon.
After several years there, I moved to Portland where
I took a job as Executive Chef in charge of Motion
Pictures - Catering to the Stars! Six years of traveling
and hard work took its toll, however, and I decided
to call it quits. I took a job with Rock Bottom Brewery
in Portland and after a year, was offered a position
as Executive Chef at any new Rock Bottom location I
chose - which ended up being sunny California's
Campbell location!!
I moved on to
open Cinnabar Hill Country Club and then on
to Cafe Primavera in Los Gatos. After two years
at Primavera, a friend of mine opened a place
in Capitola called Rick's Beach Cafe where
I was G.M./Ex. Chef for a couple more years,
tired of commuting over the hill, and found
my new home at the Wine Cellar.
Which brings me up to date...hopefully reading this
worked up an appetite and you're ready to come down
for dinner. Be sure to stop by and say 'Hello' and
feel free to ask
me for recommendations! Thanks for listening!" - Chef
Wayne
