An early interest in food and wine led John McReynolds to the California Culinary Academy in San Francisco, where he received a scholarship sponsored by Julia and Paul Child. John has cooked professionally in such far-flung locations as a dude ranch in Colorado, a remote hotel on a Norwegian fjord, a French restaurant in Germany, a yacht sailing the Mediterranean, and George Lucas’s Skywalker Ranch.
He was founding chef and co-owner for ten years of the acclaimed Cafe La Haye in Sonoma. John is the Executive Chef and Culinary Director of Stone Edge Farm Estate Vineyards and Winery. His recipes have appeared in numerous magazines, newspapers, and cookbooks. His Stone Edge Farm Cookbook was published in 2013 and was the winner of the 2014 Cookbook of the Year and Best First Book awards from the International Association of Culinary Professionals.
Celebrating the bounty of the estate’s organic kitchen garden, groves, and olive orchard, John’s new cookbook, The Stone Edge Farm Kitchen Larder Cookbook, due out in April, 2019, is a thoughtful, practical inspiration for building one’s own repertoire of versatile staples and resourceful dishes combining delicious and dependable larder recipes with fresh, seasonal ingredients.