Born and raised in Cazadero, chef Alan Bedient first ignited his love for cooking during his high school years through El Molino’s culinary program.
While pursuing further education at Santa Rosa Junior College, he honed his craft at Raymond’s Bakery for seven years, developing expertise in artisan breads and pastries, and helped establish the bakery’s presence at farmers’ markets and local restaurants.
Collaborating with chef Helena Gustavsson ultimately resulted in co-creating kitchens by his early 20s, including Station 1870 in Santa Rosa and Whitetail Wine Bar in Guerneville.
After refining his techniques at Rivers End in Jenner, Bedient joined Timber Cove Resort as a line cook in 2017, working up to his current position as executive chef of Coast Kitchen (one must not skip the smoked trout chowder), where he channels his profound ties to the Sonoma Coast into seasonal, locally-inspired creations.
Amber Turpin: How did you get into this work?
Alan Bedient: Growing up in a small town, there were limited possibilities for places to work. However, I was fortunate to begin working at Raymond’s Bakery. I started making pizzas and bread when I was 15 years old, and the passion grew from there. I quickly learned more about the culinary world by taking classes and finding new opportunities such as catering, wine bars and other various dining experiences. The thought that I could go anywhere in the world to learn new techniques and ingredients I had never imagined kept the drive going.
Did you ever have an ‘aha’ moment with a certain beverage? If so, tell us about it.
It was Great White from Lost Coast Brewing Company. I had never tried a beer that I thought actually tasted good, and Great White was that beer. Crisp and light with a hint of cracker and bread notes—it was a winner. From there, I began to try other craft brews. Now, if I see a new creation from any of our local breweries, I have to give it a try.
What is your favorite thing to drink at home?
When I’m enjoying downtime at home or after a long shift, a beer is my preferred beverage: stouts, pilsners, saisons or IPAs. Sonoma County offers a great beer variety, always keeping the palate intrigued.
Where do you like to go out for a drink?
I may stick in the far western Sonoma County and go to the Blue Heron Tavern in Duncans Mills. If I am looking for a good cocktail, I may go to Stark’s Steak & Seafood in Santa Rosa or Dukes in Healdsburg.
If you were stuck on a desert island, what would you want to be drinking (besides fresh water)?
I would be drinking coconut water. Potassium, electrolytes and a light but delicious flavor.
Timber Cove Resort, 21780 North Coast Hwy 1, Timber Cove, 707.847.3231. timbercoveresort.com.
