Featured Client

In the heart of Healdsburg, a small city known for its vibrant culinary scene, stands a chef who is not just a culinary artist but a community inspirer. Dustin Valette, with a journey as rich and diverse as his dishes, brings more to the table than just exquisite food. In a candid conversation with Chris from Linkenheimer, Dustin opens up about his journey, philosophy, and the essence of his success in the culinary world.

1. “What inspired you to become a chef, and how did that journey evolve?” My parents were pilots and I remember as a young kid, family dinners were one of the few times we were all together. We’d sit down, share a meal, get to talk, and catch up. It was reassuring as a child to have these comforting, consistent experiences. One of my inspirations at a young age was to try and replicate those memories and experiences for other people. I wanted to bring people together and provide a mental break and escape, like Disneyland in a lot of ways. Ever since I was young, I wanted to be a chef. So, when I was 13, I walked into Catelli’s in Geyserville, my hometown, and asked for a job. They said I was too young, so the next week I came back with an “updated” resume and started working as a dishwasher. I wanted to work in restaurants and was determined. Two years later, I got a job as an apprentice under the Executive Chef, Martin Courtman, at Chateau Souverain Winery and that kicked off a culinary journey that included graduating culinary school, working with some of the best chefs around the world and eventually leading me full circle back to Sonoma County and spending six years as the Executive Chef at Dry Creek Kitchen before opening my own restaurant.
2. “How do you approach creating a new dish for the menu and can you share a memorable experience that led to a signature dish?” Where do we draw inspiration from typically? A muse of some sort. Recreating a memory. In the case of the scallop dish at Valette, it was travelling to Paris with my wife. My friend was the chef at a well-known restaurant, and he brought me back into the kitchen to show me a scallop dish he was going to serve. Nothing like you’d see on an American menu. Uncleaned scallops in the shell, which were then cooked in the shells, steamed in their own juices and alcohol. Frankly, it didn’t taste that good and I knew it would not fly with the American palate, but I found the creativity inspiring. Fast forward to the Dry Creek Kitchen and I am standing there with Chef Charlie Palmer with this idea of a scallop cooked in cognac and butter. Two larger-than-life chefs, hovering over a single scallop, soaked in booze, and baked with a pastry shell over the top, recreating this memory I had years ago in Paris. But, improving on the idea and elevating it, led to the Day Boat Scallops en Croute that you see on the menu today at Valette. The scallops now have fennel and caviar and squid ink baked into the crust, but it was really about the journey, experimentation, and refinement of the dish. Taking that memory and translating it to something that stirs emotion and memory. That’s what we try and do with each dish.
3. “How do you select ingredients for the restaurant or choose what farmers and suppliers to work with?” You find things that resonate with you and the brand-biodynamic, organic, sustainable, ethically produced and raised. We’re surrounded by some of the best ingredients in the world, but like so many things in life, a lot of it comes down to relationships. You want to work with people you like and trust. These farmers and suppliers aren’t just vendors, but they’re business partners in so many ways. I want to work with people who share similar values and care about what they are producing. Whether it’s a warm tomato on the vine or a visit to my local fish supplier, I draw a lot of inspiration from these ingredients and the people who provide them.
4. “What led you to venture into winemaking?” Like so many things in my life, everything comes back full circle to Sonoma County. Sitting around bonfires when I was younger, hunting wild pigs in the vineyards and hills of Lake Sonoma, cooking up this wild pig, sharing it with friends and rinsing it down with the amazing local wine; these were influential memories. And wine tells a story and can connect us to those memories and creates a bridge with food when the two are integrated. When I moved back to Healdsburg in 2008, it was the end of harvest and I made 10 gallons of cab with my wife. In 2009 we made 50 cases of cab. Really, between 2008-2013 we were making garage wine, but by 2013, things had taken off with 250 cases, and I remember sitting down with Bob Cabral (formerly of William Selyem), sharing some of the wine I made and he said, “Are you a chef or a winemaker?” And I realized I was at a crossroad now. I was passionate about both food and wine, and I had this story to tell of Sonoma County, our memories and what motivates us and this rich history of the land. I was lucky to partner with some amazing wine makers along the way and that collaboration led to the 2016 pinot being our first commercial vintage.
5. “How do you see the future of the wine and restaurant industry evolving, specifically in our area?” Healdsburg has evolved from a sleepy biker town to one of the capitals in USA of hospitality, winery, and restaurants. We have the best of the best here, with wine that is showcased on the world stage. Internationally known chefs opening restaurants here. The competition is only increasing in this tiny town, which is great for the consumers and makes us all strive to be the best. If you look at the number of great chefs, restaurants and wineries concentrated in this little area, it creates an environment for the best food, wines, and customer experiences.
6. “Are there any new projects or ventures you are particularly excited or proud about?” Charities and giving back! I came from humble beginnings and was taught at a young age to help those around me. I’ve had amazing culinary and business mentors, who stressed the importance of giving. And this is something I’m passionate about imparting on my team as well. Teach and inspire others how to be good people and give back to community. When the fires happened, we dropped what we were doing and gave out free dinners. We don’t do this for recognition, as most of the time it flies under the radar, but it has really grown into our ethos as a company and brand. I was recently able to help the Emeril Foundation raise $2 million, which was amazing. At the end of the day, teaching skills, how to cook and participate in society is huge for me. Mostly, I’m proud of being able to inspire and teach the next generation to do what they do.

Learn more about Dustin’s restaurants and winery at Valette, The Matheson, and Valette Wines.