David Frakes, Executive Chef

David Frakes joined Beringer Vineyards as Chef de Cuisine in December of 1999, bringing with him a style that captures the spirit of Northern California cuisine and reflects the seasonality and regionality of this abundant culinary mecca.

Focused-toward a culinary profession by his "world-traveled gastronome Grandmother" from the age of ten, David's fate seemed sealed long before he graduated with high honors from the California Culinary Academy in 1992. Several years in San Francisco as a sous chef at La Scene in the Warwick-Regis Hotel were followed by a position at The Dining Room in the Ritz-Carlton with Gary Danko. As Danko's lead fish chef for over three years, Frakes learned to capture the flavors of San Francisco in its most well-known medium—seafood. It was during this time that Gourmet Magazine named the Ritz Carlton's restaurant among the top ten in America . Danko called David, "bright, talented, energetic, and passionate."

In 1997, David was offered the position of Executive Chef at Applewood Inn in Guerneville. The lure of running his own kitchen at a small inn nestled in the redwoods on six and half acres of fruit orchards and gardens was more than he could resist. "I gained immeasurable experience and knowledge working in the city with Danko but I was ready to expand my cuisine and excited to immerse myself in an environment where I could watch the seasons, know what was growing and work with whatever was coming off the trees that day. It really is the only way to cook—your order form for food is the path that winds through the garden."

In the years that David spent at Applewood, he developed a distinct style that reflected the seasonality and regionality of Sonoma County . What he couldn't find on the property grounds, he got from local purveyors who would bring in wild mushrooms, fresh cheeses, and local meats. His menus were designed around what was available and expressed the freshness of the ingredients. David also helped the owners design and launch a new restaurant to adjoin the inn. Before he left, he was given the highest rating of five stars by local food critic, Jeff Cox of the Santa Rosa Press Democrat.

When David joined Beringer, he teamed up with then Executive Chef, Jerry Comfort . " I had to re-learn everything that I thought I knew about preparing food to compliment wine," Frakes explains. "Beringer definitely rounded out my experience and knowledge of cooking in the wine country – I now know how to work backwards as well as forwards when pairing food and wine." For initiation, Frakes' first day on the job, he cooked for Julia Child. He still remembers the menu today and describes "the most amazing cheese course, the cost of which would have put most restaurants out of business." In December 2000, David was promoted to Executive Chef of Beringer Vineyards.

David lives happily in Santa Rosa with his wife Karen and their menagerie of animal (dog and cat) children. He is a dedicated supporter of food related charities and the American Heart Association, regularly cooking and hosting educational seminars that benefit these worthy causes.

 

Kathleen Orme, Sous-Chef Beringer Vineyards

Kathleen's career began early on as an official taster for her father's extensive holiday menus. It was here, in the warm kitchen of her childhood home that Kathleen's interest in food and taste for the culinary arts began. From this early beginning, Kathleen has gotten most of her experience “in the trenches,” from owning and operating her own culinary expeditions to working with top-notch chefs.

Kathleen's route to Beringer was a circuitous one. She started her professional career in social work. In 1973 Kathleen helped to establish Napa 's “ Vine Village ” a home for handicapped adults. Kathleen's passion for helping people and bringing out the best in people is evident in the welcoming spirit she infuses in the dining room, the kitchen and, of course, her cooking.

Kathleen began her culinary career in 1977 as co-owner of Bogart's Yogurt Café in Capitola, Ca. and then in 1979, Kathleen moved back up to Napa Valley and launched the nighttime menu at El Diner, the renowned diner in Yountville, Ca. In the El Diner kitchen, she took classes from esteemed Mexican chef and cookbook author, Diane Kennedy. In the following years, she worked in several winery kitchens/cooking schools, notably the Mondavi Great Chef program, the Trefethen Cooking School and finally for Madeline Kamman's School for American Chefs, at Beringer, where she has been working with the Beringer PR, marketing, sales and hospitality departments since 1985. She has worked with Beringer Executive chefs Jerry Comfort , Gary Danko, Pat Windish, Doug Weldon and David Frakes , and many guest chefs including Julia Childs, Bradley Ogden, Charlie Trotter and Lidia Bastianich.

Today she is the Sous-chef working with Executive Chef David Frakes , preparing meals for trade, press and special guests in Beringer's private dinning room in the historic Hudson House in St. Helena , Ca. Chef Frakes remarks, “Kathleen is one of the kindest and most hard-working chefs I have met. Her passion for local ingredients and world-class cooking, coupled with her patience, dedication and wonderful sense of humor makes working with Kathleen such a pleasure.”

Chef Frakes is not the only one to have recognized the talent of Kathleen Orme. Kathleen has given seminars and demonstrations around the world, including recently as visiting guest chef on a Radisson Cruise in 2004. Additionally, at an auction in 2003, a lot that included wonderful Beringer Wines and a dinner prepared by Kathleen was auctioned off more than $50,000! Kathleen sees her cooking philosophy as very straight-forward, “We're spoiled in California with the abundance of wonderful produce, cheeses and artisanal products. I see it as my job to let the wonderful natural flavors shine through and find ways for the food and wine to bring out the best in each other.”

When Kathleen is not cooking for friends and family or working in her garden, she is actively involved in Vine Village and volunteer work with handicapped adults. Kathleen has had a local radio show, “What's Cooking in the Napa Valley ” and relishes the opportunity to share her recipes and tips with cooking enthusiasts.