Ryan Jette serves as Chef de Cuisine at FARM at The Carneros Inn, overseeing the changing seasonal menus and managing all aspects of the kitchen’s day to day operations.

With a degree in Culinary Arts, Jette began his career with the Mandarin Oriental as a Line Cook in Miami, Florida and quickly rose in rank to Demi-Chef de Partie at the Mandarin Oriental Hotel in Hyde Park London and Chef de Tournant at the Mandarin Oriental in New York. This training launched him into the position of Sous Chef at The Setai in Miami, Florida and eventually with La Goulue Christian Delouvrier in Bal Harbour, Florida.

In March 2007, Jette began work with The French Laundry in Yountville, California as Chef de Partie. In 2008, he was brought on to the JW Marriott in San Francisco as Chef de Cuisine to open Level III Restaurant after it underwent a $13 million renovation.

Jette has been participated in many charitable events such as the Red Tie Gala in San Francisco, the San Francisco Fall Fest, and the South Beach Wine and Food Festival.