Kimball Jones moved to the Bay area after graduating with a B.A. in History from Johnston College, The University of Redlands. A cook since his teen years growing up in Philadelphia, Kimball saw the Bay area as the best place in the country to hone his skills.

 

In 1983 Kimball graduated from the California Culinary Academy and took a position as roundsman at Amelios Restaurant in San Francisco. After a year he was recruited by Campton Place Hotel in San Francisco and soon rose to the position of Sous Chef. Kimball worked for Chef Bradley Ogden at Campton Place for 2 1/2 years. While working at Campton Place Kimball defined his philosophy on food. He used the finest local ingredients, changed menus with the seasons, and paid homage to classic American dishes; combining the classic techniques of the old world with the innovative spirit of the new.

 

Kimball left Campton Place in 1986 to become Executive Chef for Paula Leduc Catering, the premiere catering company in the San Francisco Bay area. Their client list included some of the most well known food and wine companies in California: Chalone Winery, Opus One Winery, & Food and Wine Magazine.

 

When Kimball joined Wente Vineyards Restaurant as executive chef in 1989, he wanted to make it a true reflection of California’s farm-fresh culinary sensibilities. He introduced daily changing menus and local, seasonal and organic products, helping the restaurant achieve national renown.

 

At Wente Vineyards, Kimball oversaw the restaurant kitchen, designed menus, managed the banquet and catering kitchens, and was in charge of food for the winery’s numerous special events, including the Wente Concerts at the Vineyards.

 

Kimball has coauthored two cookbooks, Sharing the Vineyard Table: A Celebration of Wine and Food from the Wente Vineyards Restaurant (November 1999) and The Casual Vineyard Table (May 2003), with Wente Vineyards president Carolyn Wente.

 

In 2004 Kimball became the executive Chef of The Carneros Inn, A PlumpJack Resort, in Napa. In his 2 1/2 years as Executive Chef of this Preferred Hotel, Kimball opened Farm Restaurant, Otto’s Pool and The Market at Carneros Inn. His responsibilities included managing a staff of 57 chefs, cooks and stewards in 5 kitchens. These include The Boon Fly Café, Hilltop Restaurant, Farm at The Carneros Inn, and Otto’s Pool and Cottage Dining. In addition Kimball was in charge of feeding up to 250 hotel staff daily. He also managed banquet functions of up to 170 guests.

 

Today, Kimball operates his own food and wine consulting company creating programs for restaurants and wineries as well as planning and executing special events, and teaching food and wine pairing. He also serves as the Culinary Director for Groth Vineyards and Winery in Oakville, California.