The Chefs Choice Since 1994

Daniel Boulud is one of New York's most celebrated French chefs, and his Café Boulud reopened on the Upper East Side in December 2023 under Executive Chef Romain Paumier, with Executive Sous Chef Kevin Inocencio, and earned a Michelin star.

Alsatian-born Gabriel Kreuther holds two Michelin stars at his namesake restaurant in Midtown Manhattan, where refined French cooking draws on the flavors of his native Alsace. And recently reopened Saverne, a modern wood-fired brasserie features Alsatian specialties.

Masaharu Morimoto trained as a sushi chef in his hometown of Hiroshima before moving to the United States, where he became executive chef of the original Nobu in New York. He gained fame on Japan's Iron Chef and Food Network's Iron Chef America, and went on to open his own restaurants, from Philadelphia and New York to Napa, Honolulu and Mexico City. His first cookbook, Morimoto: The New Art of Japanese Cooking, won the IACP's Julia Child Award for Best First Book.

Chef Morimoto was our 2016 Star Chef. He cooks with Salute Santé! for its light, nutty flavor, which lets his ingredients shine. He also collaborated with us on two Napa Valley finishing oils, one blending his favorite red varietals and one his favorite whites, with labels featuring his own artwork.

Closer to home, the kitchen team at Morimoto Napa cooks with Salute Santé! every day. Chef Ichiro prepared the restaurant's signature sashimi when the California Bountiful TV program filmed with us there.

We are thrilled to have Chef Ori Menashe and his three wonderful restaurants, Bestia, Bavel and Saffy’s, on board as our customers.

Born in Los Angeles and raised in Israel, Ori found his calling in the kitchen during a year of travel through South America. Back in Los Angeles, he worked his way up through some of the city’s best Italian kitchens, including Pizzeria Mozza and Angelini Osteria, where he spent four years as chef de cuisine.

With his wife and partner, pastry chef Genevieve Gergis, he opened Bestia in 2012, a rustic Italian restaurant in a converted Downtown LA warehouse known for its handmade pastas, house-cured charcuterie and wood-fired pizzas. Bavel followed in 2018 in the Arts District, a Middle Eastern restaurant inspired by the couple’s Israeli, Moroccan, Turkish and Egyptian roots. In 2022 they opened Saffy’s in East Hollywood, named for their daughter Saffron and serving Middle Eastern home-style cooking.

Mark Dommen trained under Hubert Keller at Fleur de Lys, worked in New York with Gray Kunz at Lespinasse and David Burke at Park Avenue Café, and was a sous chef for Jean-Louis Palladin. After opening Julia's Kitchen in Napa in 2002, he spent about two decades as executive chef and partner of One Market in San Francisco, which earned a Michelin star, until the restaurant closed in 2025.

Mark has cooked with Salute Santé! since opening Julia's Kitchen. “I love Salute Santé!'s light taste and versatility,” he says. He uses it for light vinaigrettes and for poaching, searing and sautéing seafood and vegetables.

Chef Joung Shon cooks at the Eiffel Tower Restaurant, the French restaurant set high above the Las Vegas Strip inside the half-scale Eiffel Tower at Paris Las Vegas.

In 1998 Ron Siegel became the first American to win on Japan's Iron Chef, beating Iron Chef French Hiroyuki Sakai in Battle Lobster. He was opening sous chef at The French Laundry under Thomas Keller, was named one of Food & Wine's Best New Chefs at Charles Nob Hill, and led the kitchens at Masa's, the Ritz-Carlton San Francisco and Michael Mina. His Marin County restaurant, Madcap in San Anselmo, earned a Michelin star in 2023.

Salute Santé! has been in his kitchens at the Ritz-Carlton, Michael Mina and Madcap. He calls our one-liter can his “silver bullet” and finishes dishes with our varietal grapeseed oils.

Sean O'Toole is the chef-owner of TORC in downtown Napa, known for refined but approachable, seasonally driven cooking with a global outlook. Wild mushrooms are his signature, and he forages many of them himself along the Sonoma Coast.

He cooks with Salute Santé! because it is so neutral, letting other flavors come through while adding “an incredible richness and mouthfeel without being overpowering.”