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About Our Chefs

Jesús Méndez, Executive Chef

bio_jesus.jpgJesús Méndez is the Executive Chef of Cole's Chop House. A native of the state of Jalisco in central Mexico, Chef Méndez arrived in California in 1985 to work with Greg Cole at Pasta Prego, an authentic Italian Trattoria inspired and designed by noted San Francisco restaurateur Carlo Middione in the city of Napa. His next position took him to Silverado Country Club in Napa where he cooked in both the Royal Oak Steak House and Vintner's Court Restaurant.

went on to cook at Fusilli Ristorante in Fairfield CA, working his way up to chef. While at Fusilli, he worked with Chef Mark Allen Catrambone currently chef de cuisine of The Restaurant at the Ritz-Carlton in Boston. He left Fusili in 1997 to work for Robert Sinskey Vineyards in both the cellar and kitchen where he worked with wine maker Jeff Virnig and chef Maria Helm. While working with Maria Helm, Chef Méndez had the opportunity to assist in the Culinary Program at RSV and work with a group of notable chefs including Charles Dale of Renaissance in Aspen, James Ormsby of Red Herring in San Francisco, Michael Schloss of Cafe Louis in Boston, Donia Bijan of L'Amie Donia and Jesse Cool of Flea Street Cafe both of Palo Alto.

For two years prior to the opening of Cole's Chop House, Chef Méndez worked in the kitchen of Celadon with Chefs Greg Cole and Zolian Ruiz.

Rodney Morris, Sous Chef




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