John McConnell’s cooking career spans several noteworthy restaurants and food-centric cities. Most recently, he served as the Executive Chef for Hillstone Restaurant Group, a position that afforded him the opportunity to work in New York City, Santa Monica, Washington D.C. and East Hampton, NY. Through his experience with Hillstone, John strengthened his business acumen and skills in restaurant management. Prior to working for Hillstone, John was Chef de Cuisine for Michelin-star rated Campton Place Hotel in San Francisco. He was Chef de Cuisine at Terra Restaurant in St. Helena for three years before that. John credits his grandmother with instilling in him an appreciation for food and cooking. When she would visit him growing up in Oklahoma, her passion for family and for cooking wholesome, from-scratch meals was infectious. Years later, while attending Iowa State University for Chemical Engineering, John felt a calling to the culinary arts. He enrolled at the New England Culinary Institute in 2004. After graduating with honors, John accepted an internship at Terra and moved to wine country. John brings his passion for local food sourcing and seasonal ingredients to Clif Family Winery & Farm. He lives in the Napa Valley with his three young daughters.

Ari Weiswasser, a Food & Wine People’s Best New Chef 2015, spent his formidable culinary years in numerous fine-dining establishments in New York City’s Restaurant Daniel and Philadelphia’s Le Bec Fin, mastering the fundamentals of elevated cuisine and service before moving to California and deciding to do things differently at his Michelin rated Glen Ellen Star. 
He then spent two years at Thomas Keller’s The French Laundry in Yountville before opening Glen Ellen Star down the road from his wife’s family’s Benziger Family Winery, planting gardens in the vineyard to provide much of the kitchen’s produce. 
In February of 2020, Weiswasser and his wife purchased a controlling interest in the established Park Avenue Catering, serving all of Sonoma county.

Matthew Accarrino is a nationally recognized chef based in San Francisco. He’s no stranger to our Mill District events and enjoys riding in around Sonoma county. Born in the Midwest and raised on the East Coast, he moved west to California in 2007. He had originally hoped to become a professional cyclist until a leg injury turned his passion for cooking into a career. Matthew’s unique culinary style draws inspiration from his Italian heritage, personal experience, and classical training with some of America’s best chefs. Under his direction, his restaurants Mattina and SPQR both based in San Francisco have received high praise from critics and diners alike. When he’s not cooking Matthew enjoys riding and racing his bike.