AndréVillahermosa
Private dining designed once, for one table, in Napa Valley and San Francisco.
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Every table is designed once. For you.
André does not replicate menus, and he does not carry a fixed format to a new address. He listens first, then builds something specific to the occasion, the guests and the place.
The work begins weeks before the dinner, in the sourcing: the farmers, ranchers and foragers whose relationships he has spent years building across Northern California, and the question of who will be at this table and what the evening is meant to do for them.
What arrives is not a performance. It is a meal that could only belong to this night.
Four ways to engage the table
Intimate private dinner
A coursed tasting experience for two to fourteen guests. The menu is built around the occasion, the season, and the particular people who will be sitting down. Nothing is chosen from a catalogue.
Two to fourteen guestsYour home or estateThree to six weeks' notice
Executive gathering
Board dinners, partner retreats and investor evenings, where the meal carries strategic intent. Discretion is absolute. Service is invisible until it is wanted, and the food is serious without pulling attention away from the room.
Up to twenty-four guestsPrivate venue or officeTwo to four weeks' notice
Estate and winery event
Harvest dinners, winemaker pairings and milestones at the scale the property deserves. For winery clients André works alongside the winemaking team, so the food earns the bottles rather than competing with them.
Any scaleEstate or wineryFour to eight weeks' notice
Private culinary residency
An extended engagement built around the life of a household, weekly or seasonal. André comes to know what is in the cellar and who will be at the table on Sunday, and the cooking reflects that.
Weekly or seasonalMinimum three monthsVery limited availability
From the people who sat down
André understood what we were trying to create for our guests long before dinner began. The meal was the most memorable we have hosted.
We have worked with many chefs. André is in a different category. He designs around the life of a household rather than imposing a format on it.
Every winemaker dinner is a risk. You are trusting someone to honour the wine, the property and the guests all at once. André managed it beautifully.
Where he works
Engagements are accepted selectively, and inquiries from outside these regions are considered on their merit.
Napa Valley
Home. The garden, the growers, the wineries.
San Francisco
Eleven years cooking in this city.
Peninsula
Atherton, Woodside, Hillsborough, Los Gatos.
Marin County
Sausalito to Ross, and out into West Marin.
Sonoma
Healdsburg, Glen Ellen, and the valley floors.
Questions
What kind of private dining does André Villahermosa offer?
Four formats: intimate coursed dinners for two to fourteen guests, executive gatherings for up to twenty-four, estate and winery events at scale, and private culinary residencies for ongoing household engagements. Each is designed from the beginning for the specific client.
Where does André cook?
Napa Valley, San Francisco, the Peninsula and Silicon Valley, Marin County and Sonoma, with engagements in New York by arrangement. He is based in Napa.
What does an engagement include?
A consultation to understand the occasion, menu design, all sourcing, and full service at your location with his own team. Nothing is subcontracted and nothing is templated.
How far in advance should an evening be booked?
Three to six weeks for an intimate dinner, and considerably longer for harvest season in Napa and Sonoma, where August through October books earliest.
Reserve the table.
Tell André about the occasion. He answers personally, within two business days.
Begin an inquiry