EXECUTIVE CHEF RYDER ZETTS
Chef Zetts is responsible for leading kitchen operations and menu development. He spent the last six years as Chef de Cuisine at Michelin Star-rated Solbar at Solage Calistoga. Earlier, Zetts was Chef de Partie at the renowned Inn at Little Washington, a Relais & Château hotel in Washington, Virginia, and served as Chef de Partie at Bouchon Bistro in Yountville. He is a graduate of the Culinary Institute of America.