A SHOWCASE of INSPIRATION, GIVING BACK and COMMUNITY
L i f e l o n g L e
“ Dustin is an excellent choice to be our 2026 Chef de Cuisine,” said Kelley Bailey, 2026 Chef Committee Chair.“ His cuisine is a true representation of wine country, blending bold, dynamic ingredients with strong community ties and collaborations with local farmers and purveyors. We are pleased to recognize his commitment to the success of the auction throughout the years and delighted to welcome him back to the Naples Winter Wine Festival for his ninth time.”
ACCLAIMED SONOMA COUNTY CHEF-VINTNER DUSTIN VALETTE
To be Honored as Chef de Cuisine at the 26th Annual Naples Winter Wine Festival
The Naples Children & Education Foundation( NCEF), founders of the Naples Winter Wine Festival, announced that acclaimed Sonoma County Chef-Vintner Dustin Valette will be honored as Chef de Cuisine at the 26th annual Naples Winter Wine Festival on January 30, 2026 through February 1, 2026 at The Ritz- Carlton Naples, Tiburón.
Valette is the Chef-Owner of Valette and The Matheson in Healdsburg, California, and Owner of Valette Wines. As the Festival’ s Chef de Cuisine, he will be recognized for his love of seasonality and distinctive culinary experiences which have earned him many accolades. Valette joins an impressive line-up of renowned vintners, chefs and featured sommeliers hailing from many regions, setting the stage for a weekend of unique, one-of-akind wine and culinary experiences.
“ Having participated in the Naples Winter Wine Festival over the past several years, I have seen firsthand the awe-inspiring impact that it has on the most vulnerable children in the community,” Valette said.“ I am sincerely honored to be selected as the 2026 Chef de Cuisine and I look forward to joining some of the finest chefs and vintners in the world for such an important cause.”
Valette’ s ties to Sonoma County date back to the 1820s, when his great-grandfather settled in the area and opened bakeries in the buildings where his restaurants stand today. A graduate of the Culinary Institute of America in New York, Valette has more than 25 years of culinary experience, learning
36 THE ART OF APPRECIATION