Viognier Restaurant Welcomes New Executive Chef

Y A G E R D E S I G N A S S O C I A T E S
Sonoma � San Francisco
707-939-1351 � f. 707-939-1355
yagerdes@pacbell.net



For Immediate Release


Viognier Restaurant is delighted to welcome its new executive chef Sean Fleming.
Sean brings almost twenty years of experience to Viognier, much of it garnered from some of the best chefs in the country including the ever popular Boulevard restaurant and Dio Deka in Los Gatos.

Sean began his culinary career at the young age of sixteen. While working in San Francisco restaurants he fell in love with the energy, excitement and camaraderie in the kitchen. More importantly, he fell in love with the food.

After a few years experience in smaller cafes and restaurants Sean started working at Balboa Caf�, a popular neighborhood restaurant that was at the forefront of the California cuisine movement at the time. This was Sean's first exposure to the bounty of fresh ingredients California had to offer. "I remember small farmers used to deliver freshly harvested produce to us every day."

When Sean left the Balboa Caf� it was to help executive chef Alan Fine open City of Paris Bistro in the theatre district. He was quickly promoted to sous chef further developing his culinary expertise.

When Michel Richard came to San Francisco to open up his newest restaurant Bistro M, Sean jumped at the opportunity to work with a world class chef. The next undertaking on Sean's culinary adventure was Portland Oregon when he went to work for James Beard award winning chef Cory Schreiber at Wildwood. Chef Schreiber emphasized sustainably grown produce from the Pacific Northwest, prepared in ways that allow the natural beauty and flavors of the ingredients to shine through.

Concluding a year in Portland, Sean moved back to San Francisco to work for chef Nancy Oakes at the popular Boulevard restaurant. Nancy's creativity was unparalleled and ingredients were top notch. After 2 years as a line cook Sean was promoted to sous chef and ran the kitchen for five years.

Sans Boulevard Sean was ready for more responsibility and was hired as the chef de cuisine at the Burlingame Country Club. "We had two large gardens there and I used to harvest fresh herbs and vegetables every morning for the days menu."

Sean's next challenge took him to Dio Deka in Los Gatos. As chef de cuisine he helped open this Greek restaurant. Learning Greek cuisine was a challenge that Sean took on with great success. "I saw an opportunity to apply my years of experience to a style of food I was unfamiliar with and bring new ideas to a time honored cuisine."

Sean is as excited about taking the helm at Viognier as they are about his joining them.- "I feel like Viognier is the perfect place for me to showcase my cuisine."

When trying out a new recipe he only has to go a few steps into Draeger's San Mateo Market Place to find a veritable garden of fresh, organic ingredients and world class products to use.

Wednesday and Saturday will also find him shopping for the restaurant at the San Mateo Farmers Market.
Sean strives to source out only the finest and freshest ingredients and works closely with local farmers on that venture. His menu at Viognier reflects this and offers new delectable discoveries with each visit.

Viognier
Top of the Market at Draeger's in San Mateo
222 East Fourth Avenue
San Mateo, California
Telephone:
www.viognierrestaurant.com

650.685.3727
Lunch Mon.-Fri 11:30 am-2:30 pm
Dinner Mon-Sat 5:30-10:00 pm
Dinner Sunday 5:30-9:00 pm
Brunch Weekends 11:30-2:30 pm
Bar everyday 2:30-5:30 pm