New chef named at Goose & Gander
Nic Jones has joined St. Helena’s Goose & Gander as executive chef.
Chef, charcutier, and certified sommelier, Jones is a Southern California native. Before relocating to the Napa Valley, Jones was the Chef de Cuisine for Abruzzi Restaurant in Humboldt County. He moved to the Napa Valley to pursue a love of wine, studying under Master Sommelier Bob Bath and Sommelier Christie Dufault and earning his sommelier certificate with the accelerated wine and beverage program at the Culinary Institute of America at Greystone in St. Helena.
You have free articles remaining.
With 18 years of kitchen experience, Jones quickly found himself back in the kitchen curing fine meats under David Katz, owner of Sub Rosa Salumeria in St. Helena. After sharpening his skills in the art of charcuterie, Jones spent five years as a chef and charcutier at Farmstead at Long Meadow Ranch under the helm of Executive Chef Stephen Barber. At Farmstead, Jones developed a whole hog charcuterie program and took the reins of the “live fire” pit, cooking whole animals and working with James Beard award winning guest chefs.
Goose & Gander is located at 1245 Spring St. The restaurant and basement bar are open from 11:30 a.m. until 11 p.m., Sunday through Thursday, and until midnight on Friday and Saturday.