Chef Riley Dean

I am a classically trained professional chef. I have been cooking since I was twelve and started working in a banquet style kitchen from the ages of fifteen to eighteen at my boarding school. After boarding school I went to college for theoretical physics and worked at a local fast food chain where I decided to choose food over science. In 2022 I moved to Tahoe and worked for palisades Tahoe on there banquet team that served large weddings and banquets on the property. In 2023 I decided I wanted to refine my skills in the epicenter of fine dining. Before going to the Culinary Institute of America in Napa I went back home for a couple of months and worked with a catering company temporarily that made fresh and healthy microwaveable meals. During culinary school I worked at Press in Saint Helena which serves a seven course Michelin star tasting menu. About half way through culinary school I chose to gain more real world experience by working full time at torc in downtown Napa which served a high volume of food at a high level with private dining options. After working at torc for eight months I decided to move to Violetto which offered a more refined and personal experience for the guest. My goal is to bring affordable fine dining restaurant quality meals to private groups and households in the Bay Area.