Chef Todd Knoll

Executive Chef

After cooking professionally at The Ritz-Carlton San Francisco, Chef Todd Knoll came to Sonoma in 2003 where he served as Executive Chef at Jordan Vineyard & Winery for more than 18 years. A pioneer of Sonoma’s farm-to-table ethos, he developed numerous successful programs, award-winning culinary products, and local partnerships during his tenure at Jordan. Chef Knoll spends most of his free time in pursuit of the bounty and beauty of Sonoma – fishing, foraging, exploring, and photographing all that the area has to offer. Chef Knoll and Chef Bellec both grew up in coastal towns – Chef Bellec in France and Chef Knoll in Hawaii. They share a love for the coast and draw inspiration from it when they can. Chef Knoll also works hand-in-hand with Bricoleur Vineyards’ Garden Manager, Michael de Paolo, to plant seasonal ingredients that flourish in the estate’s sustainably farmed culinary gardens.

“Sonoma has a deep history in its farms and gardens, and I like to think that we can carry on in the spirit of horticulturist Luther Burbank here,” said Chef Knoll. “It’s hard to find something that Mikey can’t make thrive in Bricoleur soil.”

Bricoleur Vineyards recently won Slow Food International’s Snail of Approval for growing good, clean, and fair food. The gardens’ bounty and additional locally sourced artisan ingredients are featured in Bricoleur Vineyards’ Perfect Pairings: the six-course Rooted pairing, three-course Soaring pairing, and Atelier Bricoleur – all created in partnership with Bricoleur Vineyards’ winemakers, and crafted with the chefs’ “wine first” philosophy.

“A perfect pairing elevates both wine and food, so we work very closely with the winemakers. My goal is to highlight what the team finds to be most special about each wine and vintage,” added Chef Knoll. “I’m excited to continue working with Bricoleur’s beautiful wines, creating new and exciting pairings on a chef’s perfect playground.”

Chef Rebeca Robinson

Senior Sous Chef

Chef Rebeca Robinson has been with Bricoleur Vineyards since 2020 and has advanced to the role of Senior Sous Chef. For the past two years, Chef Robinson been immersed in both modern and traditional French techniques under Chefs Bellec and Knoll, but Chef Robinson’s true love is creating exquisite and memorable pasta dishes. Chef Robinson was previously with Mayacama, Chalkboard, and Guy Fieri’s restaurants. As one of the founding members of Bricoleur Vineyards’ culinary team, Chef Robinson is proud to be a part of the winery’s growth and evolution.

Chef Palmer & Chef Bellec

Culinary Advisor & Director

Chef Charlie Palmer | Culinary Advisor

Chef Palmer brings his signature “Progressive American Cooking” to Bricoleur Vineyards and will team up with the estate’s culinary team on menu creation and concept to further elevate the winery’s already robust offerings.

Chef Palmer has earned 13 Michelin stars and two James Beard awards, over the 30 years at his brick-and-mortar restaurant, Aureole. With 13 acclaimed restaurants and rooftop bars across the United States, Chef Palmer has chosen Sonoma County as his home, designing wine-forward tasting menus for Bricoleur Vineyards that emphasize the fresh, seasonal produce grown on the estate, reflecting the bounty of the land that Palmer knows so well.

Chef Thomas Bellec | Culinary Director

Chef Bellec comes to Bricoleur Vineyards after a sensational 23-year career with Four Seasons Hotels and Resorts. An accomplished chef with a passion for developing and coaching teams, Chef Bellec has been at the forefront of creative culinary offerings at Four Seasons Hotels and Resorts in Hawaii, Beverly Hills, Toronto, Boston, and Uruguay.

He was raised in the coastal town of Concarneau in Brittany, France where cooking and hospitality run in his family. His grandparents owned a prominent bakery, and his father was a professional fisherman, a passion that Chef Bellec embraces, too. He grew up fishing and hunting for mussels, clams, and periwinkles to cook with his family, and apprenticed at a Michelin-starred restaurant in Concarneau before joining Four Seasons. In 2014, Chef Bellec was deeply honored to be named a Master Chef of France by Maîtres Cuisiniers de France, an organization that was established in 1951 to bring together chefs, farmers, and artisans who best support and promote French culinary art.