Chef Jonah Rhodehamel Named One of Gayot’s Top 5 Rising Chefs in the Nation

Gayot, the esteemed lifestyle magazine, has released its annual Restaurant Awards Issue for 2013, and we are thrilled they have named Chef Jonah one of the Top 5 Rising Chefs in the US.
From GAYOT.com’s article:
“Deeply involved in the Bay area food scene, Rhodehamel has established relationships with local farmers and purveyors; his ongoing kitchen [...]

Best In Class

Between planning this week’s Truffle Dinners, creating a new menu on a daily basis, and averaging a 100-hour work week, not only does Chef Rhodehamel find the time to race his 2009 Nissan 370z but he also manages to win trophies doing it!…

At last we have a menu

Marco arrived last night and was in to Oliveto this morning to finish planning the menus for this weekend with Chef Jonah. Jonah had wanted this menu to reflect Marco’s menu at …

More From Our Celebrated Piedmontese Chef and Chef Jonah

As our event gets closer, and more ideas express themselves over the internet among the chefs (Pastry Chef Jenny Raven has joined Marco and Jonah with an opinion and query about the Piemontese bunet), a postable, but not-quite-ready-for-prime-time, menu is taking form. Added to the below menu will be …

Jonah & Fred team up for Outstanding In The Field

On Sunday, June 26th, Chef Jonah will join Fred Hempel at his farm in Sunol, CA to take part in the 2011 Outstanding in the Field tour. This should be a blast for the obvious reasons: awesome food, breathtaking location, and great company. But it will also be a unique presentation of a close and truly collaborative relationship between a chef and a farmer….

Chef Jonah: Six Months In

Executive Chef Jonah Rhodehamel has been at the helm of the Oliveto kitchen since November 2010. It is amazing to us how much has changed at Oliveto over these last six months. First off, Chef Rhodehamel (and all of his crew) has been working like crazy. Basically, the level of energy and focus…

Welcome Chef Jonah

Maggie and I have been looking for several months for an exceptional cook—a vital, talented, and dedicated chef who could continue our tradition of learning and teaching, producing delicious food, collaborating, and, in a particular way, motivated by flavor, innovating. There are many talented chefs available, and we decided…

Dario’s Wedding

Hey alright! Everyone’s favorite Dante quoting butcher, Dario Cecchini, recently got married.  Craig Stoll of Delfina was in attendance and shared some pictures and videos of the joyous event:

Oliveto Beef Dinners 2010

Announcing Oliveto Beef Dinners 2010 with visits from trailblazing ranchers…

Dinner to Celebrate Agua Libre Rum

Coming up next Saturday, August 28th, Lance Winters of Hangar One will be joining us for dinner to celebrate the (limited) release of their Agua Libre Rum. Made from 100% California sugarcane, pressed fresh in their hangar on the island of Alameda, they have two editions available: the Fresh-Squeezed is a quintessential expression of newly cut cane. The Aged spent two and a half years…