Cindy Pawlcyn has pioneered fresh, local, seasonal wine country cuisine since opening Napa Valley's legendary Mustards Grill in 1983. She helped create over a dozen Bay Area restaurants including Fog City Diner, Bix, Roti, Betelnut, Buckeye Roadhouse and Tra Vigne, and is the founder/owner of three of Napa Valley's most beloved restaurants: Mustards Grill, the popular and eclectic Cindy's Backstreet Kitchen, and Cindy Pawlcyn's Wood Grill & Wine Bar.
Born in Minneapolis, Cindy grew up in an accomplished culinary family where fresh ingredients were integral to every meal. "One of my first culinary memories is sitting with the salt shaker in the backyard garden while my dad picked perfectly ripe tomatoes hot off the vine for us to eat with that simplest of seasonings," she says. A master chef of national acclaim, she is the author of four cookbooks—with more on the way.
As culinary partner for the Monterey Bay Aquarium, Cindy brings her trademark seasonal flavors and advocacy for sustainable cuisine to perfect accord with the Aquarium's highly regarded Seafood Watch program and commitment to excellence. Her authentic style and vibrant cuisine can be savored at our restaurant, Cindy's Waterfront, and the Cafe, as well as at catered events.
"Cindy Pawlcyn is an extraordinary chef and advocate for sustainable cuisine and Seafood Watch," said Julie Packard, executive director of the Aquarium. "We're delighted our daytime guests and attendees at evening events can be treated to dishes that reflect her culinary vision." For more information about Cindy Pawlcyn visit cindypawlcyn.com.
For more information or reservations: E-mail Event Sales or call (831) 648-4928
Jeff is well known as the former executive chef for Quail Lodge Resort in Carmel Valley and the Carmel Highlands Inn, where he was responsible for orchestrating the annual Masters of Food and Wine. He also served as sous chef at Domaine Chandon's étoile—the only fine-dining restaurant at a Napa Valley winery.
Born in the San Francisco Bay area, Jeff developed a passion for cooking after visiting Italy as a young man. He attended culinary school before moving to Napa Valley where his work at Domaine Chandon fostered a deep appreciation for the farm-to-table connection. "Every morning we'd stroll through the garden and pick herbs for the day," he says.
Jeff's cooking philosophy emphasizes savory, seasonal menus with flavors derived from fresh, regional ingredients. He works with local farmers and fishermen to bring the best of the Monterey Bay area's flavors to the Aquarium. "Our restaurant is a surprising little oasis within the Aquarium" he says, "full of delicious dishes people don't expect to find."