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.

Andre Moussalli

Sous Chef

One of five children born to German and Lebanese parents, Andre remembers a childhood in suburban Illinois where his mother was always cooking.  Andre followed his older brothers into the restaurant business; at age 15 he was washing dishes at Andria’s Countryside (where his brother was a chef) before moving up to prep and sauté cook positions.  Part of his formal culinary education at the New England Culinary Institute in Vermont included a short internship in Key West, Florida where Andre honed classic French techniques under the direction of Chef Dominique Faulkner. After graduating from NECI, Andre headed west determined to cook with the incredibly fresh ingredients grown in Northern California. In early 2005 Andre started his second internship at Michelin-starred Auberge Du Soleil where he stayed on for two years. He then went on to work for a brief stint as Executive Chef at Plaza Bistro in Sonoma.  Andre has been cooking at étoile since 2008.

Matthew Fairfield

Sous Chef

Born and raised in Keene, New Hampshire, Matthew Fairfield lived in the Northeast his entire life until this opportunity at Domaine Chandon brought him out West. Matthew knew from an early age that he wanted to cook for a living, so after high school he enrolled in the Culinary Institute of America at Hyde Park. During a career fair at the end of his schooling in January 2006, Matthew spoke with a number of potential employers including Domaine Chandon. With the prospect of more temperate weather and the fresh food available in California, Matthew packed his bags for Napa Valley. He has been working in the kitchen at étoile since February 2006.

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.