Name: Rene Jakushak
  
  Years Professional Cooking: 22

  Training: Western Culinary Institute 

  Style: Contemporary European Fusion
  

Rene's interest in food began as a child while watching his mother cook her authentic German dishes for the family. This interest grew during his teenage years while working at various food establishments throughout Santa Barbara, CA. He attended Santa Barbara City College where he enrolled in the Hotel and Restaurant Management Program and went on to complete his culinary Arts training at the Western Culinary Institute in Portland, OR., graduating in 1993.

Before coming to the Hilton Sonoma Wine County, Rene was the Executive Chef of the Oakland Hilton. Prior to that, he was the Executive Sous Chef of the award winning catering company, Park Avenue Catering, located in beautiful Sonoma County. He has also worked as Executive Chef of the River Rock Casino, Sous Chef of the San Francisco Hilton and Towers, Private Chef for Barron Hilton's Duck Club, and Executive Banquet Chef of the Portland Hilton.