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Viognier Restaurant is pleased to introduce our new executive chef, Sean Fleming. Chef Fleming has spent nearly two decades refining his craft, blending classic French techniques with California’s bounty of fresh food. Sean began his culinary career at the young age of sixteen working in small cafe's and restaurants around San Francisco where he fell in love with the energy, excitement and camaraderie in the Kitchen. More importantly he fell in love with the food. In 1989 Sean started working at the Balboa Cafe, a popular neighborhood restaurant that was at the forefront of the California cusine 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 local produce to us every day." When Sean left the Balboa Cafe it was to help his mentor Alan Fine open City of Paris Bistro. He was quickly promoted to sous chef further developing his culinary expertise. When Michel Richard came to San Francisco to open his newest restaurant Bistro M, Sean jumped at the opportunity to work for 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 to allow the natural beauty and flavors of the ingredients to shine through. Sean moved back to San Francisco to work under critically acclaimed chef Nancy Oakes at Boulevard restaurant, spending seven years in the kitchen, five as a sous chef.While there Sean was heavilly influenced by Nancy's creativity and style, and desire to use the finest ingredients available. He spent a couple of years running the kitchen as the chef de cuisine at the Burlingame Country Club, Where he used to harvest fresh herbs and produce from 2 large gardens every morning for the days menu. Then it was on to Los Gatos to open Dio Deka. A popular Greek restaurant serving innovative Hellenic cuisine. Sean feels like he has found the perfect fit at Viognier. "Having the Marketplace downstairs is a great source of inspiration. I can go down and see whats in season and at its freshest." Chef Fleming uses local, organic ingredients whenever possible. He feels it is part of a chefs ethical duty to support local farmers.
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