Growing up in California’s diverse culinary landscape, Gillian Fitzgerald found herself equally at home on her father’s Mendocino sheep ranch and in her aunt’s Hollywood catering business.
This unique upbringing instilled a profound appreciation for seasonal, locally-sourced ingredients and their role in authentic cultural cuisine.
Her culinary education began at the Culinary Institute of America in Hyde Park, NY, before advancing to Italy’s International Institute for Foreigners in Piedmont. During her time in Italy’s Emilia-Romagna region, Fitzgerald absorbed the rustic traditions of Northern Italian cooking, cementing her philosophy around ingredient integrity and regional authenticity.
Returning to California’s Bay Area, she built an impressive resume at establishments such as Zuni Café, Quince, Oliveto, Manzanita, Shed and Ramen Gaijin. Under the guidance of industry luminaries Paul Bertolli, Michael Tusk, Judy Rodgers and Loretta Keller, she refined her culinary vision and expertise in creating distinctive beverage programs that reflect her commitment to place-based hospitality.
Amber Turpin: What is your job?
Gillian Fitzgerald: General manager & beverage director at Campanella.
How did you get into this work?
From a young age, I was always engaged with food. During my summers, I lived in rural Mendocino and spent a lot of time in nature, smelling and tasting wild foods. This led me to go to school for culinary arts. I trained at CIA Hyde Park and then worked in the hyper-localized food scene of the Bay Area.
I have spent much of my career thinking about seasonal flavors and how they can be combined to tell a story. During my career, I have flip-flopped between the back of house and front of house, which helps me keep the guests’ flavor experience at the forefront.
Did you ever have an ‘aha’ moment with a certain beverage? If so, tell us about it.
I would say that there have been a lot of ‘aha’ moments, but when I combined coastal huckleberry, Gravenstein apple and bay laurel, it was a clear ‘what grows together goes together’ moment. It also was such a deep childhood memory.
What is your favorite thing to drink at home?
Meyer lemon, mint and lemon verbena tea from my front yard … which would also work with some Bar Hill gin.
Where do you like to go out for a drink?
Ramen Gaijin in Sebastopol.
If you were stuck on a desert island, what would you want to be drinking (besides fresh water)?
Domaine Tempier Bandol Rose or Fortaleza Tequila. But honestly, Safeway Select bubbly water & Earl Grey tea too.
Campanella, 7365 Healdsburg Ave., Sebastopol, 707.910.3030. campanellasoco.com.
