Andrew Wilson

Perry Hoffman

SHED
Healdsburg, CA

A Napa Valley native, Perry Hoffman literally grew up in fine-dining wine-country kitchens, as his grandparents, Sally and Don Schmitt, were the original owners of The French Laundry in Yountville. He took his first formal restaurant job working as a pantry chef at his neighborhood restaurant at age 15. Three years later, he moved to Anderson Valley to work as a sous chef at the Boonville Hotel, where he learned to cook seasonally, sourcing produce from the restaurant's vegetable garden. From there, Perry became sous chef at Santé Restaurant at Fairmont Sonoma Mission Inn, where he remained until getting courted by Chef Robert Curry at Auberge du Soleil in Rutherford in 2005. During his two years at Auberge, Perry helped the restaurant achieve its first Michelin star rating.

After joining the culinary team at étoile Restaurant at Domaine Chandon in 2007, Perry was quickly appointed chef. There he developed the culinary garden to bring estate-grown heirloom produce and herbs to the plate. In his eight years at ├ętoile (which closed in early 2015), Perry earned accolades for his cuisine, garnering a four-star review from the San Francisco Chronicle, and a Michelin star for three continuous years. Perry joined Healdsburg SHED as the culinary director in fall 2015. At SHED, his culinary focus is built around a mission to showcase the links between responsible farming, ingredient-driven cooking and flavorful food. Because produce is grown within a 10-mile radius of the kitchen at HomeFarm and neighboring farms, dishes are built on what is coming out of the garden, and sustainable seafood is featured regularly.
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