A California native, Gary Jenanyan has been cooking in the Napa Valley for more than 30 years. A noted designer, restaurant consultant and chef instructor, Mr. Jenanyan has enjoyed the rare privilege of working with the most influential chefs of this era. As Executive Chef of the Great Chefs Program at Robert Mondavi Winery for 26 years before retiring in 2002, he worked with and was mentored by the best of France’s 3-star chefs both here and abroad, including Jean Troisgros, Paul Bocuse, Joel Robuchon, Marc Meneau, Alain Chapel, Georges Blanc and Pierre Gagnaire. He has also worked and taught with many noted American chefs and authors including Julia Child, Jacques Pepin, Jan Birnbaum, Thomas Keller, Bradley Ogden and others.
Since 1998, Gary has been Executive Chef to the fleet for Lindblad Expeditions, partnered with National Geographic Expeditions, the internationally acclaimed, environmentally conscious small-ship expedition cruise line. He is responsible for menus and recipes for the food operations on 5 ships worldwide and co-responsible for the wine lists.
He developed and is currently the Project Manager for the OPUS Project on the Galapagos Islands, Ecuador. OPUS (Operation to Prevent Unwanted Species) is a system developed to peel, sanitize, vacuum pack, refrigerate and ship fruits and vegetables ready to prepare from Quito on the mainland of Ecuador to the Galapagos Islands without introducing invasive species, the most significant threat to the fragile environment on these unique islands.
Incorporating the sensibility and experience of a veteran working chef, his culinary consulting firm, Jenanyan Design, designs restaurants, winery and home kitchens, ship’s galleys, troubleshoots food service operations, develops menus and recipes and provides chef instruction to a variety of clients internationally. Some of his local kitchen designs include Opus One Winery, Ubuntu Restaurant, EPIC Roasthouse, Azteca Market, Soda Canyon Store, St. Supery Winery and Calistoga Inn, among others. He has designed kitchens in many Napa Valley homes.
He was the Executive Chef and chief food stylist for the 13-part PBS television series, “America’s Rising Star Chefs” and authored its companion cookbook.
He has served as the Culinary Chair for the Napa Valley Wine Auction in 1996 and 1997, the largest event of its kind in the world, serving 2000 guests. As a chef-instructor, Mr. Jenanyan sits on several advisory boards of California culinary programs.
Gary lives in Napa Valley, is a licensed private pilot, an avid reader, world traveler and is relentlessly curious about new ingredients, flavors, textures and wines from around the globe. He works and teaches in English and Spanish and is conversant in French.
Marie offers three hands-on culinary experiences during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our new culinary center. For more information and registration, please click here.