Vintner’s Resort Welcomes Top Chef Mexico Alum Sergio Howland as New Executive Chef in Sonoma

Friday, May 31, 2024

Vintner’s Resort, nestled within a picturesque 92-acre vineyard in Sonoma County, is delighted to introduce Chef Sergio Howland as its new Resort Executive Chef. With the property embarking on a comprehensive transformation, Chef Howland will take the reins at this renowned estate.

His leadership will extend across the resort’s diverse culinary offerings, encompassing notable venues such as Sonoma County’s premier farm-to-table restaurant, John Ash & Co., The Front Room Bar and Lounge, and River Vine. Additionally, Chef Howland will orchestrate culinary experiences within over 10,000 square feet of conference space, catering to a variety of gatherings ranging from meetings to weddings.

Bringing with him three decades of culinary prowess honed at esteemed luxury establishments across the Americas, including his stint as a contestant on Top Chef Mexico, Howland promises to infuse international flair and innovative dining concepts throughout the resort. From cooking classes to garden tours and vineyard dinners, guests can anticipate a culinary journey curated by a seasoned expert.

Hailing from Mexico City, Chef Howland’s culinary journey commenced at the age of 10, eventually leading to an apprenticeship at the Four Seasons Mexico City and culminating in his graduation from the Culinary Institute of America (CIA). With a rich background that includes roles at acclaimed venues like Auberge du Soleil Restaurant in Napa, CA, and Ritz-Carlton Hotels in various locales, his recent tenure as corporate chef for Amici Restaurants in San Diego underscores his comprehensive expertise in culinary management and operations.

Howland’s culinary prowess has earned him prestigious invitations to showcase his talents at the James Beard House in New York not once, but twice—first while serving as executive chef at Esperanza Los Cabos, and later during his tenure as the executive chef at The Sebastian Vail. Over his illustrious three-decade career, he has traversed both domestic and international landscapes, leaving his culinary footprint in cities such as Barcelona, Spain; Los Cabos, Mexico; and Panama.

Grateful for the mentorship of culinary luminaries such as Michelin-starred chefs Montse Estruch, Jordi Llobet, and Jaume Balada from Barcelona, as well as Stefan Kauth from Cologne, Germany, Howland acknowledges the invaluable influence they’ve had on his culinary journey.

A perpetual student of his craft, Howland’s thirst for knowledge led him to obtain his first certification in Italian Wine Essentials from the Wine Scholar Guild, with plans to pursue subsequent certifications in the coming years, demonstrating his commitment to ongoing growth and expertise in the culinary and oenological realms.

Howland’s culinary prowess has earned him prestigious invitations to showcase his talents at the James Beard House in New York not once, but twice—first while serving as executive chef at Esperanza Los Cabos, and later during his tenure as the executive chef at The Sebastian Vail. Over his illustrious three-decade career, he has traversed both domestic and international landscapes, leaving his culinary footprint in cities such as Barcelona, Spain; Los Cabos, Mexico; and Panama.

Grateful for the mentorship of culinary luminaries such as Michelin-starred chefs Montse Estruch, Jordi Llobet, and Jaume Balada from Barcelona, as well as Stefan Kauth from Cologne, Germany, Howland acknowledges the invaluable influence they’ve had on his culinary journey.

A perpetual student of his craft, Howland’s thirst for knowledge led him to obtain his first certification in Italian Wine Essentials from the Wine Scholar Guild, with plans to pursue subsequent certifications in the coming years, demonstrating his commitment to ongoing growth and expertise in the culinary and oenological realms.

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