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Three Sticks Together | The Chef Series: Dustin Valette


May 21, 2020 05:10 PM

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Dustin Valette
Founder, Chef @Valette
Valette honed his craft in some of the most celebrated restaurants on the West Coast, including the Michelin-starred Aqua in San Francisco and Napa Valley’s Bouchon. Most recently, Valette spent six years as Executive Chef of Dry Creek Kitchen, a Charlie Palmer restaurant in downtown Healdsburg. At Dry Creek Kitchen, he gathered great acclaim for the strong relationships he cultivated with local farmers and purveyors in order to provide the restaurant with the area’s freshest and most unique ingredients. Valette was known for his exceptional ability to pair some of the country’s best wines with his intense, flavorful and dynamic cuisine.
Bob Cabral
Director of Winemaking @Three Sticks Wines
Bob has spent the last 35+ vintages in various winemaking positions: starting as an Associate Winemaker at DeLoach Vineyards, onto a series of winemaking roles at Kunde, Alderbrook, and more, before taking his seminal position at Williams Selyem. During his tenure there, he was awarded the 2011 Wine Star Award from the Wine Enthusiast as “Winemaker of the Year.” In 2015, Bob joined Three Sticks as the Director of Winemaking, bringing a philosophy of farming the best fruit possible with minimal intervention in the cellar.