We have an incredible bounty in this area that offers everything a home cook or chef loves. All these microclimates allow just about anything to be grown here, including all types of foods and wines. Sonoma County is truly the center of the wine country jewel.
-Chef Jeffrey Madura
Meet Chef Jeffrey Madura:
Like many teenagers, Jeffrey spent his high school years tossing pizzas, but soon realized he enjoyed the restaurant business. He expanded his kitchen knowledge at a restaurant called Mudd’s in San Ramon, California. Mudd’s had a five acre garden which gave Jeffrey valuable knowledge about cooking with seasonal products.
Realizing that his passion was cooking, he enrolled in the California Culinary Academy. Just before his graduation in 1988 he fulfilled his required one month externship at John Ash & Company in Santa Rosa, California. Upon graduation he returned to John Ash & Company as Sous Chef and then became Executive Chef the following year. He passionately held that position for 20 years, creating exquisite meals using fresh, seasonal products gathered from local farms and from herbs grown in the restaurant’s garden. During that time he also traveled internationally as a “California Cuisine” consultant. In addition to teaching cooking classes at Santa Rosa Junior College and Ramekins in Sonoma, Jeffrey has also been a guest chef at the James Beard House in New York City and the Ahwahnee Hotel in Yosemite.
Wanting to spend more time with his family, Jeffrey left John Ash & Company in 2008 to pursue his dream of owning a restaurant of his own. He found the perfect location tucked away at the Hillside Inn and created a cozy little spot for delicious breakfast and lunch cuisine, and Jeffrey’s Hillside Café opened September 21, 2009. What originally drew Jeffrey to Sonoma County still keeps him here to this day.
Meet Chef Jeffrey Madura:
Like many teenagers, Jeffrey spent his high school years tossing pizzas, but soon realized he enjoyed the restaurant business. He expanded his kitchen knowledge at a restaurant called Mudd’s in San Ramon, California. Mudd’s had a five acre garden which gave Jeffrey valuable knowledge about cooking with seasonal products.
Wanting to spend more time with his family, Jeffrey left John Ash & Company in 2008 to pursue his dream of owning a restaurant of his own. He found the perfect location tucked away at the Hillside Inn and created a cozy little spot for delicious breakfast and lunch cuisine, and Jeffrey’s Hillside Café opened September 21, 2009. What originally drew Jeffrey to Sonoma County still keeps him here to this day.
Realizing that his passion was cooking, he enrolled in the California Culinary Academy. Just before his graduation in 1988 he fulfilled his required one month externship at John Ash & Company in Santa Rosa, California. Upon graduation he returned to John Ash & Company as Sous Chef and then became Executive Chef the following year. He passionately held that position for 20 years, creating exquisite meals using fresh, seasonal products gathered from local farms and from herbs grown in the restaurant’s garden. During that time he also traveled internationally as a “California Cuisine” consultant. In addition to teaching cooking classes at Santa Rosa Junior College and Ramekins in Sonoma, Jeffrey has also been a guest chef at the James Beard House in New York City and the Ahwahnee Hotel in Yosemite.
Meet Chef Jeffrey Madura:
Like many teenagers, Jeffrey spent his high school years tossing pizzas, but soon realized he enjoyed the restaurant business. He expanded his kitchen knowledge at a restaurant called Mudd’s in San Ramon, California. Mudd’s had a five acre garden which gave Jeffrey valuable knowledge about cooking with seasonal products.
Realizing that his passion was cooking, he enrolled in the California Culinary Academy. Just before his graduation in 1988 he fulfilled his required one month externship at John Ash & Company in Santa Rosa, California. Upon graduation he returned to John Ash & Company as Sous Chef and then became Executive Chef the following year. He passionately held that position for 20 years, creating exquisite meals using fresh, seasonal products gathered from local farms and from herbs grown in the restaurant’s garden. During that time he also traveled internationally as a “California Cuisine” consultant. In addition to teaching cooking classes at Santa Rosa Junior College and Ramekins in Sonoma, Jeffrey has also been a guest chef at the James Beard House in New York City and the Ahwahnee Hotel in Yosemite.
Wanting to spend more time with his family, Jeffrey left John Ash & Company in 2008 to pursue his dream of owning a restaurant of his own. He found the perfect location tucked away at the Hillside Inn and created a cozy little spot for delicious breakfast and lunch cuisine, and Jeffrey’s Hillside Café opened September 21, 2009. What originally drew Jeffrey to Sonoma County still keeps him here to this day.
Meet The Staff
Diana 
Tess 
Jennifer 
Cathy 
Derek 
Jose 
Jose 
Francisco 
Miguel 
Sebastion 
Jose 
Eladio 
Arnoldo 
Ignacio 
Grace
Local Purveyors
Why we buy local
This is where we live and these hard-working folks are our neighbors. They do what they do because they have a passion for delivering the highest quality product. An integral part of our success comes from using the freshest products available locally. From fruits and vegetables, to coffee which is roasted just a fifteen minute drive from our cafe, every delicious bite started its journey right here in Sonoma County.
