Meet Bruce Riezenman

Newest-Bruce-Shot-USE-THIS-ONEBruce Riezenman is one of the California Wine Country’s most sought-after chefs, and a foremost speaker on the subject of Food & Wine Pairing. Inspired by the natural luxury of wine country living, his distinctive style centers around creating a complete experience, whether in his Sonoma restaurant, Park 121 Café & Grill, at a private event with service from his Park Avenue Catering Co. or engaging guests with a teaching presentation.

Riezenman has taught, cooked, consulted and hosted in Italy, Hong Kong, Thailand, throughout Canada and the US for organizations that include Certified Angus, Cattlemen’s Beef Association, Darden’s Restaurant Group, Starbucks and others. Chef Riezenman has presented at the Boston Wine Expo and has been a guest chef three times at the prestigious James Beard House in NYC.

Bruce’s career began at the Culinary Institute of America in Hyde Park, NY where he graduated in 1979 with high honors, after previously majoring in Chemistry. Originally from New York City, Bruce was Chef/Owner of the New Deal Restaurant (Manhattan). After moving to California, he opened Prospect Park Restaurant (Santa Rosa) and Buona Sera Ristorante (Petaluma). Bruce is currently the owner & Executive Chef of Park Avenue Catering, the most highly regarded catering company in the North Bay area, serving sophisticated Sonoma cuisine, sourced from local, family farms. He opened his new restaurant Park 121 Café & Grill in May 2012. The atmosphere and style is what Chef Riezenman calls Sonoma Caszh. It is casual, elegant, and stylish dining within the garden setting of Cornerstone Sonoma.

Riezenman is also the author of PairIt!, the highly acclaimed Food & Wine Pairing app for the iPhone and Android, with over 1,000 dishes and 20,000 pairings based on varietals and regions. Bruce’s experience in entrepreneurship and as a chef are marked by his passions for sustainability, culinary arts, quality craftsmanship and technology, topics he continues to explore in both his food and speaking engagements, always applying his innovative California fingerprint on classic international concepts and menus. His approach is really about savoring–savoring the flavor of wine and food and the way they taste together, but also savoring the moment, the place, and the people we share them with. He shares his vision of food and wine as opportunities to enjoy the things in life that truly matter: health, happiness, family and friends. That’s what wine country living is really all about.