Barndiva grew out of our family's desire to celebrate the exquisite food sheds of Sonoma and Mendocino Counties from Healdsburg to the ocean, with special attention paid to following the breadcrumbs up Hwy 128 through the Anderson Valley to Philo, where we have dry farmed apples, figs and chestnuts on a ridge above the pacific for the past three decades.
While the family farm is still the heartbeat of our enterprise, Barndiva, designed and built as a unique destination for elegant farm to table fine dining, has grown in ways we never imagined. We took over the charming property next door and named it Studio Barndiva, incorporating an art gallery, event spaces, and another large garden. A second kitchen a few years later allowed us to better serve our unforgettable weddings and parties and to open The Gallery Bar + bistro and The Somm's Table.
Geoff Hales is our numbers guy. Lukka Feldman is the driving force behind our full range of hospitality and wine programs. Jil Hales is Barndiva’s creative director. She oversees the cocktail programs and produces eat the view, our blog.
Mark Hopper is our culinary director.
Given our proximity and the quality of expectations we have for food, it is not too hard to come across chefs who have passed through Thomas Keller’s kitchens over the years, but few have held positions in the redoubtable TK world that Mark has. A sous chef at The French Laundry in 2003, he went on to helm the opening of Bouchon Las Vegas, as Chef de Cuisine, eventually becoming executive chef of casual dining for the Thomas Keller Restaurant Group.
In 2012, Mark helped another TFL alum, Jeff Cerciello, establish Farmshop restaurants in Santa Monica and Marin before finally taking the plunge and opening Vignette, in the Barlow. His unabated passion for food and his dedication to sustainability have only grown stronger through his remarkable professional journey.
With Mark’s guidance, along with the continued dedication of chef de cuisine Andrew Wycoff who leads our incredible kitchen brigade, we look forward to continuing to explore and expand the Barndiva farm to table legacy.