Chef Sergio Renteria, The Willows
Hometown: I was born in the small town of El Cabezón in Jalisco, Mexico, though I’ve spent the last 28 years in Buellton, so I’d say Buellton is my hometown.
What made you realize you wanted to work in the food industry?
My first job in the United States was as a dishwasher at the Santa Ynez Valley Marriott. I started as a dishwasher and was soon cooking breakfast as a line cook in the Starting Gate restaurant. It was there that I developed my love for cooking. For a time, I worked at the SYV Marriott serving breakfast and then worked dinner at the Royal Scandinavian Inn. In 2004 when the Willows opened, I started as a line cook and worked from line cook to sous chef and I’ve been the Willows head chef for the past 10 years.
Who is the person you most admire in the food industry?
I most admire Julia Child. I had the pleasure of meeting her once when I was cooking for the Ballard Store. She came into the kitchen and asked about my huevos rancheros recipe. When she left, everyone got really excited in the kitchen and it was only then that I realized who she was.
What is your favorite part about being a chef?
As a chef, I get to meet a lot of good people and I’ve made so many great friends. It’s the food that I prepare that brings people together and I take a lot of joy from that.
How do you unwind after service?
My drive home from the Willows to Buellton is how I unwind. At 11:30 p.m. there’s not a lot of traffic and the streets in Solvang are generally quiet. It’s the right amount of time to disconnect from that night’s service.
What cookbook should every home have?
Any cookbook from Julia Child is a winner. She’s a master chef in French cooking, but I especially like her homestyle cooking recipes.
What is the one recipe/ingredient you struggled to master and how did you overcome it?
Definitely the Béarnaise sauce. It’s a tough recipe to master, but an old school chef, John Elliott, taught me that if it starts to separate to add warm water. Works every time.
What’s your favorite kitchen scar?
When my wife and I were dating in 1995 I was making specialty tacos that called for chorizo and chicharron. I was so distracted by her beauty that a chicharron popped and landed in my hand. I still have the scar (and the marriage) to show for it.
For information about VisitSYV Restaurant Weeks, go to www.dinesyv.com.
