EP43:  On location in Healdsburg, Dustin Valette talks to us about how he acquired the very building his family owned back in 1915 and how life comes full circle for the Valette brothers. Back then it was a bakery, but today it is a Wine Country destination restaurant. With a Read more…

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EP43:  On location in Healdsburg, Dustin Valette talks to us about how he acquired the very building his family owned back in 1915 and how life comes full circle for the Valette brothers. Back then it was a bakery, but today it is a Wine Country destination restaurant. With a new project, “The Matheson”, on the horizon, we talk about Dustin’s culinary past, his humble beginnings in the restaurant business at 15 as a busboy, working his way up the ranks until he decided to go to the Culinary Institute in New York. Upon graduation, he worked in the kitchens of Thomas Keller, the late Aqua restaurant in San Francisco, a detour to own his own restaurant in Las Vegas and settling down with Charlie Palmer at Dry Creek Kitchen where he worked for seven years prior to opening Valette. It was great fun sitting at table 21 in his restaurant, hearing his stories of the past and drooling as he described his most beloved dish; Day Boat Scallop en Croûte, one that is a permanent fixture on the menu. Great episode! It may make you want to take a trip to Healdsburg!

www.valettehealdsburg.com
344 Center Street, Healdsburg, CA
707-473-0946
open nightly for dinner

Instagram @dustinvalette