Meet the chefs who make music in the kitchen
When having a leisurely lunch in wine country, you may find the salad or dessert is simply the best you’ve ever tasted. While there are many reasons, you’re about to meet two of them here. These FFWS Executive Chefs have been chosen not only for their unique vision and technique, but because they are true luminaries in their field.
Meet Shane McAnelly, Executive Chef
Known for his eclectic, inventive, yet approachable dishes, Shane McAnelly has a culinary approach distinctly focused on ingredients and seasonality. Growing up in the tight-knit community of Oakley, CA, Shane spent time as a child baking with his mother and grandmother, mastering the art of cheesecake at the age of 13. His first restaurant job after high school was at nearby Danville’s Blackhawk Grille, where he immediately took to kitchen culture, moved quickly up the line, and decided to make cooking a career.
Shane received a degree in Culinary Arts at the Diablo Valley College in 2002, and continued on at Blackhawk Grille as Senior Sous Chef. In 2005, he took a Sous Chef position at Garibaldi’s restaurant in Oakland, developing the menu to reflect Bay Area seasonality and building relationships with local farmers and purveyors. After three years, Shane was promoted to Chef de Cuisine, and continued his work forging relationships with farms and seeking out the best local ingredients he could find. Rounding out his experience with a position in San Francisco, he took an Executive Sous Chef post with the opening team at Zero Zero under Bruce Hill in July 2010, managing the team and developing the ingredient-driven pizza and pasta-focused menu. Throughout his career and to this day, pasta remains one of his favorite foods to cook—he has always been drawn to the limitless variety of shapes and ingredient combinations—and loves introducing diners to lesser-known types of pastas.
In April 2011, Shane took on his first Executive Chef position at Va de Vi restaurant in Walnut Creek, named a Bay Area Top 100 restaurant by the San Francisco Chronicle, and which remained on the list for the duration of his time there. After two years, he set his sights north, relocating with his wife and baby in 2013 to open Chalkboard restaurant in Hotel Les Mars in downtown Healdsburg. Joining the town’s vibrant—and growing—culinary community as Executive Chef at the restaurant, Shane has been involved in every aspect of bringing Chalkboard to life: creating a bright, modern space for diners, collaborating with a gardener on a dedicated restaurant garden, and developing a menu that’s reflective of his years invested in cooking the best ingredients that the Bay Area has to offer. In 2014, Shane opened a special weekends-only, prix fixe dining experience in the Hotel Les Mars library, dubbed the Library at Chalkboard, where he offers a modern, playful chef’s tasting menu.
Shane lives with his wife, daughter, two dogs and a cat near Healdsburg.
Learn More About The Society
Chalk Hill Estate Tour
Your tour will being with a discussion of the varied terroir of our 1300-acre estate, the Chalk Hill appellation, and our unique history and approach to viticulture. This tour includes tastings of our current wines. For reservations, email us at Experiences@chalkhill.com
Risotto con Funghi e Cabernet
This flavorful Risotto is the perfect accompaniment for your best meat dishes. This is a highly versatile dish that can be served any time of year.
Award-Winning Sonoma Rib Eye
This signature dish is slow roasted and smoked over wine barrel oak staves with Sonoma olive pesto and won the 2009 Best Beef in America Chef Challenge.
View the Recipe
Lessons from Chef Carlo
Watch as Chef Carlo demonstrates a great Cioppino recipe.