I Began my Journey to Chef….

At the then prestigious Sonoma Mission Inn. I served first as a busboy, but annoyed the Chef into letting me cook. After sweating it out as a prep cook in the Banquet kitchen for a year or so, they finally let me work the line…from there it was Lead Cook and Eventually Sous.

That’s when Chef Charles Saunders showed up. Working under his unpredictable brilliance I found my culinary voice.

He, of course, quit after a short stint and we all followed. After a pull at Meadowood and a few other Local Gigs I landed at Tre Scalini in Healdsburg. I put them on the Map, as in a couple years of “Best Northbay Italian” in Wine Spectator, with the help of my old friend Ramiro Carrillo (RIP 2019).

I then partnered with a talented group and opened an exciting new place in Downtown Sonoma, Eastside Oyster Bar and Grill; my reunion with Charles. I was the working Chef, He was the Culinary Guru. The Team was a who’s who of soon to be Famous Chefs…including Dan Patterson and Nat Tate. There’s nothing like working six twelve hour days a week to hone your skills.

After ten years of seventy hour weeks in the best restaurants in the county I was eyeing a change

I took up residence at an “over the hill” Central Sonoma County Resort Hotel, I made it relevant again, but it was just a stepping stone. I was thinking about a different outlet, and gathering contacts. I began to dream of my own Catering Company.

I opened Pacific Plate, named after the bespoke tectonic plate, and it was a seismic shift in my professional life. I got so busy so fast. It was a dream come true. And Truthfully, I almost worked myself to death. Time for a break.

I took a Corporate Gig at California Cafe, just to recover. But I was lucky enough to work with Mark Stark there. From him I learned to work smarter.

After a year or so of that, and a year or so on Barbara Hom’s already famous Night Owl Team, I re-entered Catering with a laser focus.

Ten years later I was still at it and going strong. But the restaurant Bug bit me again and I pulled up stakes and left Sonoma for Tahoe, opening The Fremont Bistro. It was a great spot, and I loved it, but the mountains were not for me.

I came back to the wine country 15 years ago, and got some help from my long time Sous Team of Kevin Collins and Russ Bruns. We put it all back together under the Chef Pete Coleman banner.

I look forward to serving you, and adding you to the long list of happy clients and friends.

Chef Pete

CULINARY PHILOSOPHY….

I am inspired by ingredients. The food will inevitably tell you where it wants to go. Take it there and make it the star and it will do the same for you.

I try my best to keep it Local, Organic and Sustainable. To many Chefs these might be buzzwords, but they’ve been buzzing around my kitchen for 30 years.

My food is more expensive because my ingredients are more expensive.

I know you can tell the difference.