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My name is Hugo Pelican. Growing up in a small mountain village in Switzerland near the boarder of Northern Italy left its mark not only in language, but also in culinary fusions. At home, I grew up speaking four different languages including Romansh, blending a diversity of cultures. This blending made it's way into my mother's kitchen and I was always fascinated by the way she created the best meals in the world from scratch. My mother always used only fresh, high quality ingredients, which she had hand selected at the local farm stands, our village baker and butcher. We ate foods as they came in season, our family meals gathered together at the large table in the kitchen, sharing “the happenings” of our lives. Many years later I realized that the concept of “Farm to Table” - one of the cornerstones of Californian Cuisine - was rooted right in the way our family lived.

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The art of hospitality has always been a vital part of our large family. One uncle, a sommelier who owned a hotel in a famous ski resort, shared his wine and food in the same sincere way as my mother did in her kitchen, making locals and celebrities alike relax and feel welcome. Another uncle was a well-known chef in Northern Italy and during my summer holidays I got to spend time in both kitchens, learning the stories revealed in each culinary creation.

 

My diverse culinary heritage is a product of nurture and nature. Cooking alongside my mother and absorbing how she transformed delicate ingredients into mouthwatering dishes ignited my passion for the magic of a well crafted meal. Inspired by the creativity of two very close friends, Sandro and Andreas - master chefs with Michelin stars in Switzerland, I experimented until Mediterranean, French and Californian cuisines were seamlessly fused.  

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Living in the Sonoma Wine Country, has continued to shape my palate, and fuel my love of experimentation. Naturally, preparing food and creating a gathering place where friends can meet to share “the happenings" is a way to nurture the soul of my cooking. Hosting friends at our home is now a tradition, far beyond those original gatherings, it is a way to tell the story of the power of food.

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