"The staff is the foundation of what this restaurant was, what this restaurant is, and what it will become."

- Thomas Keller

Chef Thomas Keller

Thomas Keller is an American chef, restaurateur, and award-winning cookbook author. His cuisine mirrors his reverence for tradition but also reflects his appreciation for modern cooking techniques. A man of exceptionally high personal standards, Keller values genuine collaboration. He has successfully assembled an expert staff that shares his philosophy and vision, thus enabling him to concentrate on his varied interests.

Keller's accolades include consecutive "Best Chef" awards from the James Beard Foundation and "Chef of the Year" by the Culinary Institute of America. He is also the only American-born chef to hold multiple three star ratings by the Michelin Guide.

Nick Dedier

Nick honed his management and service skills while working at various top rated restaurants in the country including Restaurant Gary Danko in San Francisco, Daniel Boulud Brasserie, and Jean Georges' Prime Steakhouse, both located in Las Vegas. Earlier on, he also worked as regional corporate trainer in charge of opening new franchise hubs for Applebee's International.

Nick holds a double degree in Government & Political Science as well as Religious Studies/Humanities from Cal State University Sacramento in Sacramento, CA. He later pursued an associate's degree in Culinary Arts from the Culinary Institute of America in Hyde Park, NY and graduated in 2005.

Dave Cruz

As Chef de Cuisine, Dave Cruz leads and supervises the Ad Hoc kitchen and played an instrumental role in its successful opening in 2006. At Ad Hoc, the daily-changing menu allows him to regularly exercise his creative culinary talents.

Dave is proud to be part of the Ad Hoc family, which received a 3-star nod from the San Francisco Chronicle. He recently collaborated with Thomas Keller on his latest award-winning cookbook Ad Hoc at Home, released in 2009. The book has been the recipient of both the IACP and James Beard Cookbook Awards and was featured on the New York Times Bestsellers List for six weeks.

Julia Moretti

As Beverage Manager, Julia Moretti manages an extensive beverage program at Chef Thomas Keller's quintessential neighborhood restaurant Ad Hoc in Yountville. She has developed and oversees a wine list that complements a collection of family meals and everyday staples that both evoke and accentuate their countries' origins.

Prior to joining the Thomas Keller team, Moretti first learned of her passion for food and wine in her hometown of Las Vegas, a culinary hotspot for some of the world's most well known restaurants and chefs. After serving in the capacity of sommelier and assistant sommelier in Las Vegas restaurants such as Fiamma Trattoria and Restaurant Guy Savoy, Moretti joined The French Laundry in August of 2008 as a food runner before being chosen for the role of beverage manager at Ad Hoc.

By adhering to Chef Thomas Keller's impeccable standards and his commitment to excellence, Moretti has dedicated herself to creating an extensive wine program that deliberately reflects the daily-changing Ad Hoc menu.