Jubilee Wine Country Talent
Meet Our Keynote Speaker: Dominique Crenn
We’re excited to share that Chef Dominique Crenn is the keynote speaker at Jubilee Wine Country! Dominique is one of the most talented and fascinating folks in the food world. Named to this year’s TIME 100, she’s an environmentalist, philanthropist, cancer survivor, author, and humanitarian. She is also the celebrated chef behind Atelier Crenn, Bar Crenn, and Petit Crenn in San Francisco and the regenerative Bleu Belle Farm in Sonoma County. And you might have noticed, but Dominique is also our cover star on The Paris Issue of Cherry Bombe Magazine!
Photo by Jennifer Livingston
Tanya Holland
Founder of Jeni's Splendid Ice Creams &
the latest Cherry Bombe Cover Star
the latest Cherry Bombe Cover Star
Photo by Jennifer Livingston
Tanya Holland Award-Winning Chef, Author & Restaurateur
Photo by Marina Harrison
SATURDAY, OCT. 26TH
10–11 A.M.
Welcome & Networking
11 A.M.–12:30 P.M.
Programming Session #1
12:30–2 P.M.
Picnic Lunch on the Lawn
2–3:30 P.M.
Programming Session #2
3:30–7 P.M.
Afternoon Activities
7–9:30 P.M
Wine, Women & Song
(Dine-around and wine-tasting event)
SUNDAY, OCT. 27TH
11 A.M.–12:30 P.M.
Bakers' Brunch
12:30–2 P.M.
Programming Session #3
5–7 P.M.
Industry Networking Event
(Invitation only)
Award-Winning Chef, Author & Restaurateur
Tanya Holland founded the famous and beloved Brown Sugar Kitchen restaurant in 2008 in Oakland, California, which received multiple Michelin Bib Gourmand awards. She is the author of Tanya Holland’s California Soul, A Culinary Journey West, The Brown Sugar Kitchen Cookbook, and New Soul Cooking. She competed on the 15th season of Top Chef on Bravo and was the co-host of Food Network’s Melting Pot Soul Kitchen. A frequent contributor to the James Beard Foundation as a writer and chef, she now serves on the Board of Trustees and is past Chef Chair of the Awards Committee. Holland has served as the co-president of the San Francisco chapter of the prestigious Les Dames d’Escoffier International.
Known for her inventive take on modern soul food as well as comfort classics, she was honored by the City of Oakland when June 5, 2012, was declared “Tanya Holland Day.” A year later, Mayor Jean Quan awarded her the Key to the City of Oakland for her “significant role in creating community and establishing Oakland as a culinary center.” In 2013, she was awarded California Chef and Restaurateur of the Year by The California Tourism Board. Holland also opened the award-winning B-Side BBQ, two additional locations of Brown Sugar Kitchen, and Town Fare at The Oakland Museum of California.
Tanya holds a Bachelor of Arts in Russian Language and Literature from the University of Virginia, as well as a Grande Diplôme from La Varenne Ecole de Cuisine in Burgundy, France. She began her restaurant career in New York City as a server at celebrity Chef Bobby Flay’s Mesa Grill. Later, she expanded her knowledge of the hospitality industry by working as a Catering Office Manager as well as a wine importer’s Tasting Assistant. To continue to diversify her skill set, she worked as a food styling assistant to veteran food stylist Roscoe Betsill of Metropolitan Home, Vegetarian Times, and Food & Wine magazines.
In France, she trained with Michel Serran at Le Mas Du Langoustier on the Island of Porquerolles and with Jean-Michel Bouvier at Restaurant L’Essential in Chambery. After returning from cooking school and deciding to turn her attention to the kitchen full time, Holland returned to Mesa Grill in 1994 to cook under Chef Bobby Flay for two years. She spent two summers cooking on Martha’s Vineyard at The Oyster Bar and L’Etoile, which was interrupted by a winter at Hamersley’s Bistro in Boston. A few years later she received rave reviews as the Executive Chef of The Delux Café in Boston and The Victory Kitchen in Brooklyn. Intrigued by the burgeoning West Coast food movement, Tanya decided to move to warmer weather and explore the bounty of the California food and wine business in 2001.
Tanya has contributed articles to various magazines, including Sunset, Food & Wine, Signature Bride, and Wine Enthusiast, and has been featured in articles in many publications, including The New York Times, Savoy, The LA Times, Cherry Bombe, Stanford Review, Gourmet, O, The Oprah Magazine, The Wall Street Journal, Savoy, Gastronomica, Civil Eats, Travel & Leisure, and The Huffington Post. In addition to her own cookbooks, she has contributed to several compilations, including The Cherry Bombe Cookbook, Hoos in the Kitchen, Feed Your People, America, The Great Cookbook, and Questlove’s Mixtape Potluck. Currently, she contributes to the Kermit Lynch Wine Merchant wine club newsletters.
As a chef, Tanya has traveled extensively in pursuit of more experience and knowledge. Having been appointed as a Culinary Diplomat by the United States' Foreign Service Department for tours in Kazakhstan and Mexico, she recently cooked for the Prime Minister of Thailand during the APEC Summit. Tanya also taught classes in France for gastronomic travelers and co-hosts events with Villa Albertine, the cultural arm of the French Consulate in the United States. She has also traveled with the GlobalSF delegation to discuss food system sustainability in the context of climate change to Singapore, Hong Kong, Sweden, Denmark, and Japan.
An in-demand public speaker and lecturer, Tanya has been an agent for positive change on diversity, equity and inclusion in the hospitality industry. She has served on the Board of Directors for: Meals On Wheels of San Francisco, Women’s Initiative For Self Employment (WISE, now defunct,) The Crucible (Industrial Arts Center), and The James Beard Foundation.
With her ongoing value of education and sharing her knowledge, Tanya has presented at Stanford University, Cornell University, Princeton University, UC Berkeley Haas School of Business, and her alma mater, The University of Virginia. She is currently the Chef Consultant to the Stanford Residential Dining Services and created the Red Skillet dining concept at Lakeside Dining and is the Senior Advisor to the Stanford Food Institute.