One of the very few dedicated onsite winery chefs in Northern California wine country, St. Francis Winery Executive Chef David Bush has an unconventional approach to pairing the best of Sonoma County ingredients with the exceptional, handcrafted wines of St. Francis. His passion for intense flavors leaves an unforgettable impression on the many guests who experience his multicourse Wine & Food Pairing at St. Francis Winery.
Chef Bush practically grew up in restaurant kitchens, working as a dishwasher when he was just 14. Inspired to pursue a culinary career, he graduated from California Culinary Academy in San Francisco and moved on to hone his skills at a number of highly acclaimed restaurants in Northern California prior to joining St. Francis in 2007, including San Francisco’s Azie and the former Carnelian Room and Sonoma’s the girl & the fig.
At St. Francis, Chef Bush masterfully pairs his creative dishes with St. Francis’ award winning wines. Following none of the typical rules, he focuses solely on flavor, choosing local, sustainably-farmed ingredients that showcase the wines and surprise guests with the depth, complexity and often unconventionality of his pairings.
“My philosophy about wine and food pairing is that there are no rules. I like to take risks. My ultimate goal is to create an interesting, engaging and relaxing experience for our guests. I want them to walk away marveling at how much fun they can have pairing food and wine.”
Today, Chef Bush heads all culinary programs at St. Francis Winery, including the multicourse Wine & Food Pairings held in the beautiful, newly renovated dining room and Charcuterie and Wine Flights on the outside terrace overlooking the St. Francis Sonoma Valley estate vineyards. His immensely popular Winery dinners include Dinner Under the Stars held every summer, the Wild Game Dinner held every November, and Ode to Crab Dinner held every December.