Chef Dustin Valette
Dustin Valette began his culinary career at 13 washing dishes at Catelli’s in his home town of Geyserville, California. Two years later he took an apprenticeship at Chateau Souverain, a Francis Ford Coppola Estate where he worked under Executive Chef Martin Courtman. Now, more than 20 years later, Valette finds himself back in Northern California’s wine country continuing the dream that started some 22 years ago.
Valette honed his craft in some of the most celebrated restaurants on the West Coast, including the Michelin-starred Aqua in San Francisco, and Napa Valley’s Bouchon. Additional credits include Hokus at the Mandarin Oriental Hotel Honolulu, a five-star, five-diamond property; the exclusive North Ranch Country Club in Westlake Village, California; and VOX Restaurant & Wine Lounge in Henderson, Nevada. For the past 6 years he was the Executive Chef of Dry Creek Kitchen, a Charlie Palmer restaurant in downtown Healdsburg. Dustin gathered great acclaim for his strong relationships he cultivated with local farmers and purveyors in order to provide the restaurant with the area’s freshest and most unique ingredients. Dustin was known at Dry Creek Kitchen for his exceptional ability to pair some of the country’s best wines with his intense flavorful and dynamic cuisine.
The idea of Valette Restaurant started some 15 years ago amongst two brothers, Aaron & Dustin. They were sitting at their father’s house overlooking the Alexander Valley, Aaron by this time was establishing himself at John Ash in Santa Rosa as a dynamic server and sommelier; Dustin was in New York learning the Culinary Craft that would he his life long passion. Over a glass wine the two dreamt of opening a restaurant that showcased all Sonoma County has to offer. It would serve honest food, have amazing service and house a collection of boutique-small production wines. Now, with over 47 years combined experience Valette opens for the public to come and share the passion and dedication of the two brothers.
