Chef Armando Navarro has guided the kitchen at El Dorado Kitchen, the signature restaurant within El Dorado Hotel & Kitchen in downtown Sonoma, since 2011.
With nearly three decades of culinary expertise, he crafts seasonally inspired California fare highlighting ingredients from nearby farms and artisan producers, honoring the area’s abundant agricultural heritage.
His culinary philosophy emphasizes clarity, accessibility and refined execution—all infused with a wine country perspective that defines each plate. Chef Armando Navarro has guided the kitchen at El Dorado Kitchen, the signature restaurant within El Dorado Hotel & Kitchen in downtown Sonoma, since 2011. , celebrated for its reliability and warmth.
Born in Michoacán, Mexico, Navarro built his culinary groundwork through formal education and global stages, bouncing from coast to coast while absorbing the precision demanded by Michelin-level operations within America’s most distinguished fine-dining circles.
Finally returning westward, he held positions at celebrated San Francisco venues Jardinière and Masa’s, then became chef de cuisine at Redd in Yountville. A stint as executive chef at Larkspur Restaurant in Vail, Colorado followed, where he introduced his California sensibility to resort guests before arriving at El Dorado Kitchen.
Deeply embedded in Sonoma’s fabric, Navarro champions the team he’s nurtured throughout the years, many advancing under his guidance. He prioritizes fostering a collaborative, respectful workplace equally as much as delivering exceptional cuisine—a dedication that extends to the restaurant’s devoted patrons whose enduring relationships continually influence his culinary direction. And his special Valentine’s Day Prix Fixe Menu could be the ticket come Feb. 14.
Amber Turpin: How did you get into this work?
Armando Navarro: Growing up in Michoacán, Mexico, my connection to food began early and stayed with me as I found my way into the kitchen. Formal training at the Napa Valley Cooking School, followed by an apprenticeship at The Grand Palace in Switzerland, helped shape my discipline and respect for technique.
After I returned to Napa in 1999 as executive sous chef at Auberge du Soleil, my belief in letting ingredients and seasonality guide my work led me to New York City five years later, training in some of the country’s most esteemed kitchens, like Le Bernardin, Jean-Georges and Daniel by Daniel Boulud.
Did you ever have an ‘aha’ moment with a certain beverage? If so, tell us about it.
Yes. On a trip to Oaxaca, Mexico, I was introduced to an Oaxacan mocha that truly impressed me. The Oaxacan chocolate added a special twist—spicy, rich and wonderfully complex.
What is your favorite thing to drink at home?
Dark roast coffee, no milk, in the morning. At night, a hot tea infusion made with ginger, lemon peels and a dash of black pepper.
Where do you like to go out for a drink?
The Plaza Bistro in Sonoma.
If you were stuck on a desert island, what would you want to be drinking (besides fresh water)?
Watermelon Agua Fresca.El Dorado Hotel & Kitchen, 405 First St. W, Sonoma. 707.996.3030. eldoradosonoma.com.
