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Santi welcomes Richey

Former sous chef knows how to handle a pig

As reported previously in BiteClub, sous chef Doug Richey is taking over the Santi kitchen in Santa Rosa. He’s been working with exec chef Liza Hinman, who’s heading off to maternity leave.

Should you be worried? Owner Doug Swett says he’s totally confident, especially since Richey trained under former exec chefs Franco Dunn and Dino Bugica in Geyserville.

And come on, look at the way he handles a pig head– a true measure of any great chef.

Congrats Chef!

Prix Fixe: Beginning January 17 Santi launches a Monday evening Prix fixe menu for friends and family.  As a way of introducing Chef Richey to the neighborhood, Santi will be offering a 3 course meal featuring both Santi favorites and new creations for $35 per person.

Editor’s Note: Travel, dining and wine tasting can be complicated right now. Use our inspirational ideas to plan ahead for your next outing, be it this week or next year. If you visit restaurants, wineries, and other businesses during the pandemic, remember to call ahead, make reservations, wear a mask and social distance.

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Comments

2 thoughts on “Santi welcomes Richey

    1. Bummer. But keep in mind that Santi has always been about whole pig eatin’ I remember interviewing Dino Bugica when he was chef there and he showed me the pig skulls in the back yard. I failed to mention that I grabbed that picture off Doug’s Facebook page (with his permission), but that picture is chef shorthand for “I’m serious about my meat” — maybe it was too much inside the beltway stuff. But I appreciated it.

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