As the first sparkling wine house in California’s renowned Carneros region, Gloria Ferrer Caves & Vineyards was established in 1986. Gloria Ferrer embodies Spanish winegrowing history, time-honored tradition, and centuries-old winemaking practices in creating exceptional sparkling and estate varietal wines blended to pair perfectly with food. With most of our 335-acre estate dedicated to Pinot Noir, we are steadfast in our belief that this enigmatic variety brings a timeless grace to our sparkling and estate varietal wines. The Ferrer family’s culture of generosity is expressed in their commitment to high-quality, affordable wines for everyone to enjoy. Celebrate Spain in Sonoma overlooking our Carneros estate vineyards.
In 1991, inspired by the quality and character of our estate fruit, we began crafting still wines from Chardonnay and Pinot Noir. In subsequent years, our winegrowing team meticulously matched dozens of clones to the diverse growing conditions in our estate vineyards with their sights on the highest quality grapes with more intense flavors and characteristics. As pioneers of sparkling wine-based clonal research, we have studied more than 40 different clones to date. Today, this longtime and dynamic relationship of discovery with the land is revealed in balanced wines of earth and opulence.
Gloria Ferrer is located in the picturesque Sonoma Carneros region, 40 miles northwest of San Francisco. Our winery’s sun-drenched Vista Terrace overlooks breathtaking estate vineyards — providing the perfect place to enjoy a glass of sparkling or still wine with the savory Spanish and local cheeses, meats, almonds and other delicacies that are available from our tasting room.
Food: Seasonally Influenced American, focusing on sustainable proteins while utilizing fresh, organic, and local produce.
Color: Kelly Green because green reminds me of grass, vegetables, and life.
Inspiration: That the lives of today should use our resources to meet today’s demands and preserve our environment so that tomorrow’s generations can meet their needs.
Salad Dressing: Ranch…it reminds me of Texas and it contains mayonnaise. It is the glue that holds us together. And who doesn’t like herbs and mayonnaise together.
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.
In November 1999, Carlo Cavallo opened Meritage Martini Oyster Bar & Grille, which is now considered one of the wine country best restaurants. It is the perennial winner of Best Seafood Restaurant in Napa and Sonoma County since 2000. Carlo has won consecutive Best Overall Martini awards in 2009, 2010 and 2011 at Martini Madness showcasing his mixology skills. Chef Carlo is the winner of 2009 Best Beef in America Chef's Challenge put on by National Cattlemen's Association. For Cavallo, Meritage offers the perfect venue to blend his European heritage with California’s wine country sophistication. Chef Carlo serves as Executive Chef and caterer for several Sonoma Valley and Napa Valley wineries for private winery functions. He currently caters corporate events for Louis Vuitton boutiques in Beverly Hills and San Francisco. He was recently the featured as Star Chef for the Sonoma Showcase of Food & Wine. He served on the Board of Directors of the Sonoma Valley Vintners and Growers and had the title of Culinary Director of the Sonoma Valley Wine Auction.
Chef Carlo has appeared on many national and international Television programs such as the FoodNetwork, CNN’s On the Menu, NBC “In Wine Country”, PBS and ABC morning news. He has been featured on Japanese and French Television programs. His recipes and restaurants have been featured in the New York times, Los Angeles Times, Gourmet, Wine Spectator, Wine Enthusiast, La Cucina Italiana, Chef magazine, Conde Naste, Food and Wine, San Francisco Chronicle, Press Democrat, and Marin Independent Journal as well as several other publications.
He has cooked for former Prime Minister of Italy, Silvio Berlusconi on a regular basis, the English Earl of Kent, as well as other European aristocracy. He was selected to cater a luncheon for the Pentagon’s Lieutenant General Joseph H. Wehrle and 30 foreign liaison Brigadier Generals from around the world. Chef Carlo's catering company has done events for the Italian, Mexican, Egyptian and Russian embassies here in wine country featuring such dignitaries as Felipe Calderon, President of Mexico, Governor of Michocan Leonel Godoy, Italian Ambassador Giovanni Castellaneta, Russian Ambassador Sergey Ivanovich, and Egyptian Ambassador Sameh Shoukry.
Some of his celebrity clients Angelina Jolie, Salma Hayek, Dana Carvey, Luciano Pavarotti, Arnold Swartzenegger, Sylvester Stallone, Joey Pantoleone, Pricilla Presley, John Lasseter, Cynthia Nixon, George Lucas, Lewis Black, Michael Keaton, Courtney Cox, Ed Asner, Alan Alda, Dustin Hoffman, Rod Stewart, Carlos Santana, and Sammy Hagar. Chef Carlo likes to downplay his celebrity chef status by saying , “ It’s not about who you are cooking for, it’s about the preparing the great food and enjoying good company!!
“The Bay Area’s fertile grounds, rolling hills, crisp sea breezes and nearby ocean’s riches are truly the greatest culinary gifts an environmentally-conscious chef could ask for. Situated amidst all of this natural wonder is The Fairmont San Francisco,” says Blunston. “I am committed to building great relationships with the region’s best ranchers, artisans, fishermen, farmers and purveyors to present ingredient-driven menus that not only respect our ecological obligations, but offer exciting options for our discerning guests."
Chef Blunston brings more than 20 years of progressive culinary experience to his role, beginning his career training on the East Coast of Canada in 1991 as an Apprentice with Canadian Pacific Hotels, The Prince Edward in Charlottetown, P.E.I. He soon became a part of the “Fairmont Family” when he joined The Fairmont Palliser as Senior Chef de Partie. Continuing his journey, Blunston then held Banquet Chef positions at the Ritz Carlton in St. Thomas, USVI and The Ritz Carlton, Grand Cayman. He rejoined Fairmont Hotels & Resorts in 2007 at the Fairmont Algonquin as Executive Sous Chef. He was then called upon to assist with the opening of Fairmont Heliopolis, Cairo and Fairmont Towers, Heliopolis, Cairo. He also spent time at the flagship Fairmont Royal York in Toronto in its fine dining room, Epic. In 2009, Blunston was transferred to The Fairmont Palliser in Calgary, Alberta where he served as Executive Sous Chef.
Before joining The Fairmont San Francisco, Chef Blunston celebrated the culinary richness of Southern California as Executive Chef at The Fairmont Newport Beach. Having introduced six rooftop honey beehives to that property in 2010, he now continues his work with the “liquid gold” from The Fairmont San Francisco’s own rooftop apiary atop its 1,000-square-foot Culinary Garden. In 2011, Blunston “adopted” seven goats from a farm in Ontario, CA, and regularly visited to pick up large quantities of fresh goat cheese to use in a variety of dishes and tasting menus.
Chef Blunston credits his innovative spirit and culinary expertise to his mentors and now thrives on educating and inspiring young, aspiring chefs and the community. In his free time, he enjoys spending time with his wife and two kids, coaching his son’s hockey team, gardening, and outdoor activities.
Andrea Koweek is a pastry chef and culinary instructor who has had a passion for baking since childhood and for years has dreamed of having her own bakery. She arrived in Sonoma in 1999 after working at Postrio in San Francisco’s Union Square, and joined the management team at Ramekins Culinary School where she helped build it into an IACP award winning culinary school. In 2003 Andrea moved on to work as Thomas Keller’s assistant at The French Laundry before becoming the Chef at the 1801 INN in Napa. Prior to Crisp Andrea most recently had been the Director of Catering for Sondra Bernstein and John Toulze at the girl & the fig.