Dustin Valette

Chef Dustin Valette’s culinary journey is deeply rooted in Sonoma County, where his great-grandfather Honoré Valette settled over a century ago. Growing up surrounded by family vineyards and traditional charcuterie-making in Honoré’s fragrant cellar, Dustin developed an early appreciation for the interplay of land, time, and heritage that defines his cooking today.

After graduating from the Culinary Institute of America at Hyde Park in 2000, Dustin embarked on an ambitious self-designed stagiaire program at San Francisco’s most prestigious restaurants, including Charles Nob Hill, La Folie, Gary Danko and Michelin-starred Aqua. This foundation led him to Thomas Keller’s Bouchon in Napa Valley and eventually to executive sous chef at Aqua under Laurent Manrique, where he refined both his culinary skills and leadership philosophy.

A transformative cook’s tour of Europe deepened Dustin’s understanding of how cuisine connects to place and community. Within hours of landing in Rome, he was “gobsmacked by the intensity of a simple roasted chestnut on the street and what it told me about the culture and the place.” This revelation shaped his approach to sustainability and local sourcing.

Returning to Healdsburg, Dustin spent six years as executive chef at Dry Creek Kitchen before fulfilling a childhood pact with his brother Aaron Garzini. In 2015, they opened Valette restaurant in the former location of Honoré’s French-style Home Bakery. The establishment quickly became a locals’ favorite, celebrated for inventive California cuisine showcasing French technique and Sonoma County ingredients.

Dustin’s empire has expanded to include The Matheson, which has earned recognition from the Michelin Guide, and rooftop lounge Roof 106, along with Valette Wines, a collaboration with master winemakers that earned a perfect 100-point rating for its 2021 Cabernet Sauvignon.

Dustin lives with his wife and two children in Honoré’s original Victorian farmhouse, where the historic cellar remains a place of inspiration for menu writing, charcuterie-making, and barrel tastings with winemaker friends.

“Cooking is my passion and I cannot wait to share it with you. Owning and operating restaurants allows me to share with our community what I love, highlighting our amazing farmers, ranchers and artisans that make Sonoma County such a special place to call home.”