Sustainability is a top priority for the Chef. The Northern California climate may deliver a vibrant selection of produce, but it must be cared for by this generation and the next. Dustin is committed to his symbiotic relationship with local growers, and his restaurants are a shining example of a balance between land and food.
His international experiences helped shape his culinary style, but when he and his brother started Valette, Dustin finally had his own canvas. The Russian River Valley is a rich growing environment for the local farmers and Dustin’s menus all start with the highest quality ingredients. Dustin believes in the subtle and simple ways of drawing the best flavors from his creations.