Andrew Wilson
Chef de Cuisine, Carneros Bistro

Feast of the Olive course
salad

featured recipe
Tapanade Vinaigrette download

Andrew Wilson brings his signature style, highlighting seasonal ingredients with European techniques. Andrew came to Carneros with 20 years of restaurant-industry experience, cooking in internationally-acclaimed kitchens from South Carolina to San Francisco and has earned accolades in Esquire, The Wine Spectator, The New York Times, Food & Wine and Gourmet. Spending summers as a child at his grandmother’s house in Greenwich, CT, Andrew’s passion for fresh vegetables and simply prepared food sprouted at an early age. No stranger to the Bay Area, Andrew graduated from the California Culinary Academy in San Francisco and worked in a handful of San Francisco kitchens early in his career. Cooking with a clay tandoor oven alongside internationally-recognized chef Alan McLennan at Cypress Club eventually led to a role as Chef de Cuisine at Cafe Kati–one of the first and original Asian Fusion restaurants in San Francisco. Departing California first to Chicago for the legendary Tru restaurant, Andrew then spent 10 years in South Carolina as Executive Sous Chef at McCrady’s, and Sous/Pastry Chef at FIG. Andrew's menu celebrates Sonoma’s agricultural bounty using fresh ingredients from local farmers, foragers, fisherman, and artisans and an organic kitchen garden on property that supplies the restaurant. Simple, straight-forward bistro cooking allows the purity of ingredients to come through while fostering a strong sense of place. Hints of Andrew’s experience in Asian, European and Southern kitchens add subtlety to the bold, hearty food.

Carneros Bistro
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Located in the heart of Sonoma Wine Country on the border of the prestigious Carneros appellation, Carneros Bistro & Wine Bar cultivates ingredients from surrounding Wine Country to create bold, hearty bistro cooking. Chef Andrew Wilson’s straight-forward flavors exhibit a contemporary California flair. The spacious dining room opens onto an organic garden inspiring the menu and providing herbs and produce for the kitchen.