Executive Chef Sergio Howland leads the kitchen at newly revitalized Vinarosa Resort & Spa in Santa Rosa. He grew up in Mexico City, lucky to know at 10 what he was destined to do. Upon immersion in a set of Discovery Channel videos, “Great Chefs, Great Cities,” he recreated each dish from the show for his family.
At 18, firmly set upon a culinary life path, he enrolled at the Culinary Institute of America (CIA) in Hyde Park, New York, launching him into an international career guided by some of the world’s best chefs. That global expertise shines through the truly farm-to-table menu at John Ash, including impressive housemade breads; Howland’s passion for sourdough baking shows off well.
Amber Turpin: How did you get into this work?
Sergio Howland: I’ve been cooking professionally for more than 25 years, a career that has taken me from New York to Colorado, Florida, Barcelona and Mexico. I feel fortunate to have traveled so widely while refining my craft. Along the way, I developed a deep passion for wine, which makes my current role especially meaningful. When the opportunity arose to move to the Russian River Valley and lead the culinary program at Vinarosa, I didn’t hesitate.
Did you ever have an ‘aha’ moment with a certain beverage? If so, tell us about it.
Back in culinary school, my very first wine class hooked me completely. I remember diving into the subject, eager to learn as much as I could about this incredible world. My true ‘aha’ moment came with a glass of Barolo from Piedmont. The aromas, the complexity, the layers of flavor—everything about that wine was captivating. From that moment on, I knew wine would be more than just an interest; it would become a lifelong passion.
What is your favorite thing to drink at home?
Usually when I get home, my wife and I cook dinner. We usually have a glass of white wine while cooking and then a glass of red for dinner. We don’t really drink hard liquor. We stick to local craft beer and wine.
Where do you like to go out for a drink?
I love to visit wineries and taste what they are doing. Yesterday on my day off, we visited Bacigalupi. I also like to visit Cooperage and Russian River breweries.
If you were stuck on a desert island, what would you want to be drinking (besides fresh water)?
If I’m stuck on a deserted island, I’d probably be grilling fish or making ceviche, so a crisp white wine would be my go-to. Something bright and refreshing, like an Albariño or a Sancerre—perfect with all that seafood. Of course, I’d hope I washed up with a corkscrew too… Otherwise, it could get tricky.
Vinarosa Resort & Spa, 4350 Barnes Rd., Santa Rosa, 707.575.7350. vinarosaresort.com.
