Chef Profiles
Antonio Villagomez, Head Chef, Owner
Cilantros Restaurant Yuba City
One trip to Cilantros and you will understand the passion and innovation that Chef Antonio brings to his cuisine. He has been a professional chef for 16 years, and his goal for Cilantros is to provide excellent Hispanic food with nuances from other regions of the world.
Russell Michel, Executive Chef
Sheraton Hotel Sacramento and Morgan’s Restaurant
Chef Russell Michel has 25 years of experience preparing California cuisine sharing his passion for great tasting food, beautiful presentations, and using natural foods that enhance vibrancy and rejuvenate the body.
Chef Patrick Mulvaney, Proprietor/Chef
Patrick Mulvaney is a proud Sacramentan whose cooking career has spanned five time zones and two and a half decades . Moving to the Valley in 1993, he fell in love with the year round growing season and the proximity of the farmers, ranchers, brewers and winemakers.
Chef Ed Roehr, Magpie Café
Ed Roehr has spent most of his life in the kitchen. He has worked as a sous chef for small restaurants and training chef for an upscale steakhouse. He started his restaurant career prepping food and scrubbing pots at age 14. His culinary wanderlust led him from Sacramento to the Bay Area, Chicago to Hawaii.
Kotaro “Taro” Arai, Mikuni Japanese Restaurant Group
In 1987, Taro’s parents opened a modest Japanese restaurant called Mikuni in Fair Oaks, a suburb of Sacramento, California, to provide a living for the family. More than twenty years and several locations later, Mikuni is one of the most successful restaurant businesses in the region.
Russell Okubo, Executive Chef
Fat’s Family Restaurants
This graduate from the California Culinary Academy has been preparing innovative and satisfying cuisine in Sacramento for the past twenty-five years.
Paul Muller, Chef Partner Culinary Operations
Paul Martin’s American Bistro
Roseville and El Segundo, California
