After a Decade, Barndiva Gets a New Chef. You Won’t Believe Who It Is

Slide 1 of 19

Mark Hopper, owner and chef at Vignette, puts salt in his casserole made from earthquake kit ingredients, in Sebastopol on Thursday, October 2, 2014. (Christopher Chung/ The Press Democrat)

Slide 2 of 19

Ryan Fancher, chef of Barndiva, prepares a dish that includes beets, heirloom tomatos, garlic, artichokes, tempura green beans, fava beans carrots and a basil oil.

Slide 3 of 19

Today's Vegetable which is an appetizer of parsnips and pears served at Vignette at The Barlow in Sebastopol, Tuesday, September 16, 2014. (Crista Jeremiason / The Press Democrat)

Slide 4 of 19

Affogado at Vignette Pizzeria in Sebastopol

Slide 5 of 19

Today's Salad, which is romaine lettuce with shaved Parmigiano-Reggiano, anchovies and almonds served at Vignette at The Barlow in Sebastopol, Tuesday, September 16, 2014. (Crista Jeremiason / The Press Democrat)

Slide 6 of 19

Mark Hopper, chef and owner of Vignette at The Barlow, makes a Margherita pizza, Tuesday, September 16, 2014. (Crista Jeremiason / The Press Democrat)

Slide 7 of 19

Pepperoni Cruschi at Vignette Pizzeria at The Barlow marketplace in Sebastopol.

Slide 8 of 19

Vignette at The Barlow in Sebastopol, Tuesday, September 16, 2014. (Crista Jeremiason / The Press Democrat)

Slide 9 of 19

Ryan Fancher, left, with Barndiva staff.

Slide 10 of 19

Ryan Fancher, chef of Barndiva, prepares a dish that includes beets, heirloom tomatos, garlic, artichokes, tempura green beans, fava beans carrots and a basil oil. (NOTE : they didn't have official recipe when there, said they would be sending to Diane)

Slide 11 of 19

Meatball Parm pizza served at Vignette at The Barlow in Sebastopol, Tuesday, September 16, 2014. (Crista Jeremiason / The Press Democrat)

Slide 12 of 19

Fig Salad at Barndiva in Healdsburg.

Slide 13 of 19

"The Artist" inspired Barndiva executive chef Ryan Fancher to use his local vegetable palette for the palate pleasing Green Goddess Salad. Food and drinks planned for Oscar Night at Barndiva in Healdsburg.

Slide 14 of 19

hors-d'oeuvres of Barndiva Quail Egg 'BLT's' on crostini, honey and lavender infused lemon verbina watermelon, and goat cheese croquettes. Wedding at Barndiva

Slide 15 of 19

Day boat scallops with summer squash and tomato confit Wedding at Barndiva in Healdsburg. (Chris Hardy/For Sonoma Magazine)

Slide 16 of 19

Pan roasted day-boat scallops and red wine glazed short rib with corn and chanterelle mushroom and crispy garlic strips Wedding at Barndiva

Slide 17 of 19

George Klemme makes a "Bitches of the Seizieme," at Barndiva in Healdsburg, Friday, July 10, 2015. (CRISTA JEREMIASON / The Press Democrat)

Slide 18 of 19

Exterior of Barndiva

Slide 19 of 19

Chef Ryan Fancher of Barndiva restaurant.