Perry Hoffman

Chef étoile Restaurant

Born and raised in the Napa Valley, Perry Hoffman literally grew up in fine-dining kitchens. His grandparents, Sally and Don Schmitt, were the original owners of The French Laundry, the Yountville restaurant made famous by its present owner Thomas Keller. In the 1980s, Perry would help his grandmother in the kitchen making croutons, roasting bell peppers and chopping parsley. This early experience sparked Perry’s passion for cooking, which ultimately shaped his chosen career.

Perry started working as a pantry chef at a local neighborhood restaurant at age 15. And after stops at the Boonville Hotel in the Anderson Valley, the Fairmont Sonoma Mission Inn, the Mauna Lani in Hawaii and two years as sous chef under Robert Curry at Auberge du Soleil, Perry came to étoile in July, 2007. He leads the multidimensional team that involves winemakers, sommeliers and chefs working together to bring the food and wine experience to a world-class level. Perry enjoys creating wine-inspired food, drawing on étoile's extensive gardens, located just steps from the kitchen door, and his daily interaction with the winemakers. This unique position helps him create fresh, seasonal dishes with the wines in mind. And he's located less than a mile from where he first started "working" in another Yountville kitchen over 20 years ago.

Francisco Enriquez

Pastry Chef

Francisco was born and raised in Guadalajara, Mexico. One of eight siblings, Francisco worked away from the family home so he lived with his grandmother during the week. He was not particularly inspired by his daytime job, so he’d look forward to heading home where he could spend time at his grandmother’s side learning the art of cooking and specifically making pastries.

In early 1979, Francisco and his new bride left Mexico to start a new life in California. Three months later he started working in the kitchen at the restaurant Domaine Chandon, now called étoile. With the exception of a year’s hiatus in 2004, Francisco has worked in this kitchen since June 1979 making him one of the longest serving employees on the property. Francisco remains dedicated and inspired in his work, constantly creating new desserts and sampling “the competition” when he dines elsewhere. He also incorporates his grandmother’s recipes in his offerings that change seasonally. Years ago, he planted a Chinese Bitter Orange tree on the Domaine Chandon property with the aim of using the unique citrus flavor in his desserts. This fruit now contributes to one of étoile’s signature dishes - a bitter orange crème brûlée - designed to pair with the Chandon Extra-Dry Riche.