A year of joy & gratitude

Reflections from the Chef --

To my friends, clients, and community —

Many of you have asked where my newsletters went this year. The truth? They didn’t stop working… I was simply too busy cooking! It’s been a whirlwind of creativity, connection, and growth, and I’m so excited to finally share a glimpse of what’s been happening behind the scenes.

This year has been one of exploration and expansion — both personally and professionally. I began 2025 by immersing myself in the culinary traditions of Guadalajara and Oaxaca, Mexico. Learning from chefs who have preserved recipes passed down for generations was profoundly inspiring and reminded me to honor my own French-American roots.

Shortly after returning home, I met my newborn nephew for the first time — a moment that filled my heart beyond measure. Though he’s not quite ready to taste my dishes yet, I’m sure he’ll be my future “taste tester” before long!

The months that followed were full of action (and plenty of delicious meals). I had the joy of cooking weekly for the San Francisco Giants Maritime Division aboard the California Spirit Yacht, hosted my very first pop-up restaurant at Winston’s in downtown Napa, and was humbled to see my community show up in full force.

Spring brought new milestones — features in The Napa Valley Register and Haute Living San Francisco, and some of my largest events to date, including a Quinceañera for 350 guests and catering for 450 airmen and women at Travis Air Force Base.

Teaching also remained one of my greatest joys. From ages six to sixty-five, my students learned to craft everything from handmade pasta and sourdough pizza to risotto, paella, crêpes, and limoncello. Each class was filled with laughter, curiosity, and that unmistakable “a-ha!” spark that makes sharing my craft so rewarding.

As the year unfolded, I expanded my client base further south to Menlo Park, providing wholesome meals multiple times per week — and discovering some incredible mom-and-pop gems along the way (a delicious perk of avoiding rush hour traffic!).

Summer was exhilarating — with 5 to 10 events per week across Napa and Sonoma, partnering with beloved wineries such as Alpha Omega, Vineyard 29, Boich Family Cellars, JCB, Crocker & Starr, Blackbird Vineyards, Fe Wines, and many others. Through it all, my sweet four-legged sous chef, Mochi, made sure I didn’t forget to rest and recharge.

One of the year’s true highlights was meeting Chef Jacques Pépin during his 90th birthday celebration in Napa Valley — a surreal, full-circle moment for me. His words rekindled my love for traditional French cuisine and deepened my appreciation for the ways food can educate, unite, and heal communities.

Looking back, we created over 200 unforgettable dining experiences this year — each one a reminder of why I do what I do.

To my loved ones who’ve patiently waited for a dinner date or a catch-up coffee, thank you for understanding. I’m hopeful that 2026 will bring the chance to grow my team, find more balance, and make more time for connection — both in and out of the kitchen.

As I reflect on the past year, here’s what I’ve learned:I want more of the things that fill my heart — large celebrations, intimate dinners, travel, time in the garden, and moments with family.And less of the things that drain it — laundry, traffic, and endless admin work!

Most of all, I’m grateful — for good health, for happiness, and for all of you who continue to support my journey. This year has been full of beautiful challenges and even more beautiful memories. I can’t wait to see where the next chapter leads.

With gratitude and joy,Chef Camille Jeanty