Dining

• Lunch Menu
• Intermezzo Menu
• Dinner Menu
• Wine Bar Menu
• Event Dining
• Wine List
• Executive Chef Steven Snook
• Wine Director Ann Davis
• Pastry Chef Khambay

 

Steven Snook

Executive Chef Kenwood Inn and Spa

After six years of working with the esteemed Michelin Star-rated, British chef Gordon Ramsay in London and New York, Steven Snook brings his passion for food and culinary excellence to the Executive Chef position at the award-winning, guest-only Restaurant at Kenwood Inn and Spa in northern California's beautiful Sonoma Valley.

Since graduating culinary school in his native England, Chef Snook has worked continuously in Michelin Star kitchens. His journey began in the small Reads Restaurant in Kent in 2002, where eighty percent of the produce for the menu was sourced from their working gardens, which Chef Snook was responsible for collecting daily. It was here that he learned the basics of foraging for fruits, vegetables and mushrooms. In 2004, he placed third out of 1,700 participants from across the U.K. in the Young Chef of the Year competition and achieved a gold award from the Academy of Culinary Arts.

In 2006, Chef Snook landed a post at Gordon Ramsay at Claridge's, a luxury hotel in London, England, where during his two year tenure assisted Ramsay with the filming of the fourth season of the BBC's F Word, designing the kitchen and creating and testing recipes. In 2008, Chef Snook was transferred to Restaurant Gordon Ramsay in London, the group's flagship location, and longest standing three Michelin Star restaurant in London, where he served as Sous Chef. 2009 brought Chef Snook stateside to create dishes for the fast-paced, urban kitchen of Maze by Gordon Ramsay at the London in New York City.

From his early days cooking with his grandmother and helping in her gardens in the English countryside, Chef Snook has consistently insisted on using the highest possible quality ingredients in his cuisine, and prides himself on maintaining good relationships with his purveyors.

This connection to local artisan food growers and producers brings Chef Snook back to his roots and will serve him well at Kenwood, where he has a bounty of fresh ingredients literally at his fingertips. Kenwood's lush garden provides him with inspiration for his seasonal menus and the many farmers markets throughout the Sonoma Valley affords him abundant opportunities for forging new partnerships with area growers to produce the restaurant's Italian-inspired cuisine.