Welcome to Viognier!
Viognier Restaurant (pronounced vee-oh-NYAY) is named for the grape variety originating from the Northern Rhône region of France.
Viognier’s relaxing dining room features plush booths, a cozy fireplace, and a blazing wood-fired brick oven.
Executive Chef Chris Aquino blends California’s bounty of fresh food with southern sensibilities.
Our menu is complemented by a world-class wine selection. Our selection of over 1100 labels encompassing Domestic and International wines has been honored with the Wine Spectator Best of Award of Excellence each year 2002 to 2011.
We at Viognier are dedicated to our vision of fresh, seasonally inspired cuisine and to providing an exquisite dining experience.
Viognier restaurant continues Happy Hour in the inviting and sophisticated Viognier Lounge.
Monday — Friday 5-7PM
We will also be offering a 15% discount on all bottled wine purchases. Other Happy Hour offerings include $7 handcrafted specialty cocktail, such as On the Banks of the Douro a refreshing mixture of Warre's White Porto, lemon juice and soda and the The Kiwi made with Blue Ice Vodka, fresh squeezed pink grapefruit juice, simple syrup with a hint of jalapeno. Certain wines by the glass will also be available for $7. Tthe Viognier Lounge Menu will also feature dishes like our new Niman Ranch Beef Sliders with blue cheese and house pancett. House Made Kobe Pastrami on Rye with sauerkraut, comte, and truffle fries, or Forest Mushroom Flatbread with duck confit, marinara and parmesan.
Chef Chris Aquino
A native to San Mateo, Chef Chris Aquino has a rooted history at Viognier. During his tenure at the California Culinary Academy, Chris apprenticed under Executive Chef Scott Giambastiani of Viognier in 2005. Chris advanced under the tutelage of several chefs, quickly attaining the sous chef position. In 2009, he departed Viognier to work for Chef Anna Bautista at Madera Restaurant in Menlo Park. In 2010, Chris was called back to Viognier by Chef Preston Dishman to help man the stoves as his chef de cuisine.
Now as Executive Chef, Chris does not see the Peninsula as his only influence and experience with food. Given the benefit of having a father who worked for an airline and a mother who kept him out of trouble by keeping him in the kitchen, Chef Aquino was allowed to explore and experience other cultures and their cuisines. From travels to his parents’ homeland in the Philippines, day trips with his father to have lunch in Chicago, and voyages to places such as New Orleans and Munich, Chef Aquino’s culinary inspirations have been influenced by his travels. Chef Aquino’s menu has been described as California ingredient driven with Southern sensibilities.
“Quality always counts. We are blessed to live in an area with such an array of top ingredients and products. In the summer I can smell the fennel growing on the bay near my house and when I cruise through Pescadero on my motorcycle, I see cows grazing and vegetables growing. I find the sheer immensity of fresh product at our Farmer’s Markets unbelievable. When I cook, I’m just trying to do right by the bounty that is blessed to us as Californians.”
Executive Chef — Viognier Restaurant
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