John McReynolds has been cooking professionally since 1982, when he graduated from the California Culinary Academy in San Francisco. He spent the early part of his cooking career in various far-flung locations including a dude ranch in Colorado, a remote hotel on a fjord in Norway, a Michelin-starred restaurant in Germany, and as private chef on a yacht sailing the Mediterranean.
Returning to San Francisco, John headed the kitchen at the Hyde Street Bistro before moving his home to Sonoma. He was the chef and co-founder of the acclaimed Café La Haye until selling his interest in 2007.
As Culinary Director of Stone Edge Farm, John wears many hats: winery docent, olive oil meister, chef, garden forager, and burgeoning home canning specialist. He has published dozens of articles and recipes in cookbooks, magazines, and newspapers.
“My inspiration comes from outside the kitchen, from what I find thriving in the garden.” —John McReynolds