It has been just a couple of months since Brice Giannotti started his job as the new general manager at Santé and 38• North in the Fairmont Sonoma Mission Inn & Spa.
But the two decades of luxury hospitality, dining and beverage programming under his belt has ensured a smooth transition into this iconic Sonoma destination. And ultimately, “he understands the importance of seasonal ingredients, local purveyors and the stories behind each dish,” the main tenants for the restaurant, says executive chef Chris Kurth.
In fact, Giannotti was an executive chef himself early in his career at Lucca Bar & Grill, so he understands the ins and outs of a restaurant. Those who have worked with him will say that he is known for his collaborative spirit and mentorship-driven leadership, which will surely guide him in his new role.
Amber Turpin: How did you get into this work?
Brice Giannotti: Honestly, I sort of backed into it. I needed a job when I was younger, and restaurants were the place where hard work actually paid off in real time. I liked the rhythm of service, the personalities and the idea that you could make someone’s day better in a couple of hours. One thing led to another, and before I knew it I was building a career out of something that never stopped teaching me new lessons.
Did you ever have an ‘aha’ moment with a certain beverage? If so, tell us about it.
Yes—and it was pretty simple. It wasn’t a rare bottle or a grand tasting. It was a well-made glass of wine with the right food, in the right moment, where everything just clicked. That was when I realized beverages aren’t about labels or scores—they’re about context, balance and how they make you feel. That idea still guides how I think about drinks today.
What is your favorite thing to drink at home?
At home, I keep it uncomplicated. A good bottle of wine shared with my partner or friends, or a clean, classic cocktail—nothing fussy. After long days, I appreciate things that are honest and well-made more than anything flashy.
Where do you like to go out for a drink?
I’m drawn to places that feel comfortable and intentional—somewhere the lighting is right, the music isn’t fighting the conversation and the person behind the bar actually cares. It doesn’t have to be fancy; it just has to feel genuine.
If you were stuck on a desert island, what would you want to be drinking (besides fresh water)?
Something timeless and calming. Probably a simple wine or a well-balanced cocktail. Nothing too heavy; nothing too precious. If you’re on a desert island, you want something that reminds you of good company and better days.
Fairmont Sonoma Mission Inn & Spa, 100 Boyes Blvd., Sonoma. 707.938.9000. fairmont-sonoma.com.
