Chef Tracey Shepos Cenami is a celebrated culinary talent known for her innovative approach to California cuisine. Chef Tracey is also a certified artisan cheesemaker, a skill that she creatively integrates into her dishes, earning her widespread recognition. With a background in fine dining and a commitment to sustainable practices, she has become a prominent figure in the culinary world, particularly in Sonoma’s vibrant food and wine scene. Learn more about Tracey below in my Interview with Chef Tracey Shepos Cenami.

What was your first memory of cooking, and what did you cook?

My first cooking memory was in the kitchen with my Nana, making something like meatballs. She was always cooking, and I was always hovering!

What is special to you about Kendall Jackson Wine Estate and Gardens?

KJ has such a special dining and garden experience…we focus so much on what tucker is growing in the garden, so everything is seasonal.  We take our wine and food pairings pretty seriously when developing the dishes because we want our guests to have a truly “cloud parting” experience so anything from the FW menu is special.

What was one of the biggest mistakes you made in your first year in the culinary industry?

My first year out of culinary school I took a job for the paycheck vs for the experience and craft. I quickly realized I had made a mistake and regrouped. That lead me to the decision to move to New York where I was fortunate enough to work with my first mentor. He was an amazing teacher and leader and, even though, I was making less money, I gained a tremendous amount of experience that was the true foundation for what I have achieved in my career.

Who has been the most influential mentor/chef in your career?

Definitely Mark Stark of Stark Reality restaurants is my most influential mentor. We met in San Francisco over 20 years ago and he and Terri asked me to help them open Willi’s wine bar. We then worked together for 9 years, opening restaurants. Working with Mark was collaborative, inspiring and I learned so much.  He pushed me to be better, nurtured my professionalism and helped mold me into the manager that I am today. He is patient, fair and I still love talking about all thing’s food with him. 

When did you know you wanted to become a chef?

I knew very early in my life that I wanted to cook. Both of my parents love great food and are good cooks, so we always ate well, and I was expected to assist regularly in our home kitchen. I took a job at a summer camp as a dishwasher when I was 14 and was immediately obsessed with the vibe of the culinary world- the camaraderie, teamwork, self-expression, high intensity. It fit my personality!

What is your favorite culinary spot in Sonoma County (outside of your restaurant)?

We have so many amazing culinary spots in Sonoma County it’s difficult to chose just 1 favorite! I love Willi’s wine Bar, where I started my Sonoma County chef journey, not only because of the delicious food but because it will always feel like home. 

What has it been like to be on the Food Network?

Being on the Food network continues to be surreal for me- I feel truly honored and privileged to be included in the shows that I have been apart of. It is exciting, challenging, difficult at times and humbling. I have met so many amazing Chefs and been able to experience an entirely different are of my craft. It is crazy and wonderful!

What is next? Anything fun coming that you want to share with my readers?

What’s next? I am hoping to continue with opportunities on the Food network and to continue to grow the food program for Jackson Family wines. Working for JFW, we are always striving to be the best at what we do so we are constantly evolving. It is exciting and never boring!

Tell us something that would surprise people about you?

I love music and dancing and I regularly take a hip hop dance class- sometimes even performing!