John McReynolds has been cooking professionally since 1982, when he graduated from the California Culinary Academy in San Francisco. McReynolds spent the early part of his cooking career in various exotic locations including a Dude Ranch in Colorado, a remote hotel on a fjord in Norway, a Michelin starred restaurant in Germany, and as private chef on a yacht sailing the Mediterranean. Returning back to San Francisco, McReynolds cooked at the Hyde Street Bistro before moving to Sonoma. He was the chef and co-founder of the acclaimed Café La Haye until selling it in 2007. McReynolds is currently the Chef and Culinary Director of Stone Edge Farm in Sonoma, which is an organic estate producing olive oil, vegetables, and wine. He is a strong advocate for local and healthy eating and has published dozens of recipes in cookbooks, magazines, and newspapers.
Chef McReynolds offers two hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Thursday at 4pm. For more information and registration, please click here.