My first interview features one of OC‘s most prominent Chefs- Yvon Goetz.

Chef Yvon Goetz is the Executive Chef/Partner at The Winery Restaurant & Wine Bar located in the District of Tustin. Internationally renowned, Chef Goetz has worked with Relais & Chateaux Chewton Glen Hotel, Hambleton Hall and London’s Dorchester Hotel, Michelin three-star Le Crocodile and The Ritz-Carlton Hotel Group. His newest location “The Winery” is one of Orange County’s premier restaurants.

Chef Yvon Goetz

Q&A

Chef Ana-When did you become passionate about food?

Chef Goetz- I was young, maybe about 5 or 6 years old, when I started cooking with my grandmother. She made everything from scratch, including pastries, jams and cheeses. I also spent a lot of time in my grandfather’s garden, he grew his own fruits and vegetables.

Q- At what age did you pursue your culinary career?

A-I chose to become a chef at age 14 and began attending a local cooking school in Strasbourg, France.

Q-Do you cook at home?

A-I work 6 days a week and rarely cook at home, but when I do it is with my two daughters. I share with them the same knowledge that my grandmother shared with me. We go shopping and make everything from scratch.

Q-What are your favorite hobbies?

A- I really enjoy reading, running and traveling. My job has given me a chance to travel parts of Europe, Asia and North America.

Q- Favorite TV programs?

A- I love to watch the history and travel channel; I really like Anthony Bourdain’s show.

Q-If you were not a chef, what would you be doing?

A- Landscaping has always interested me. I love being outdoors. It would be fun to design and be creative with nature

Q- What has contributed to your success?

A- Passion for what I do. It’s never felt like a job, not even when I was peeling potatoes for 8 hours a day; I was just happy peeling potatoes. Running every morning is also great; It gives me the mental and physical energy I need to get through my busy day.

Q-What is your favorite part of being a chef?

A- People and creativity. I have many regular guests who come in to The Winery and are open to trying anything I put in front of them. That shows a great deal of trust and when they are satisfied the end result makes me happy.

Q- In a few sentences please describe your cuisine.

A-I would say its Contemporary California Regional Cuisine with an elegant yet familiar touch. We use seasonal and local ingredients to create a delicious and fresh concept for our guests.

Q- Has your cuisine always been wine driven?

A- Yes! Where I come from, it is an essential part of life. I have always loved wine.

Q- The Winery was recently voted “Restaurant of the Year” by the Orange County Concierge Association. What are your thoughts on that?

A- It was a pleasant surprise. We have all been working very hard since the opening in 2007 and it feels great to be recognized.

Q- In your expert opinion, what is the current food trend in the OC?

A- Adventure. People are more open to trying exotic products; Rabbit, Frog Legs, Foie Gras. It is a great opportunity for local chefs to be more creative.

Q-Do you have any future projects in the works?

A- We are working on implementing a Prix Fixe lunch menu at The Winery in the very near future. The Winery will also feature Sunday comfort dinners where we will offer more classic dishes for the entire family.

Q-As a chef what are your thoughts on dealing with these economically challenging times?

A- At this point people are really watching their spending. It is essential that we offer the best product and services to those who choose to dine with us.

Chef Ana- The Winery Restaurant & Wine Bar will be a part of restaurant week. What do diners have to look forward to?

Chef Goetz- Its going to be a fun week, where many people will be able to enjoy great cuisine at their favorite restaurants for fraction of the price. We are looking forward to seeing some new faces and have set up a great menu for our guests.


Orange County Restaurant Week

The Winery Restaurant & Wine Bar Menu

1st Course: Choice of,

(1) The Winery House Salad, Organic baby Greens, Candied Walnuts, Roquefort Cheese, Red Grapes, Red Onions, Tomatoes, Apples, Dijon Mustard Vinaigrette.

(2) YG’s Alsatian Pizza, Crème Fraiche, Applewood Smoked Bacon, Gruyere and Onion

2nd course: Choice of,

(1) Bone-In Beef Short rib, Slow Braised, Carrot Infused Pearl Couscous, Zinfandel Reduction

(2) Chili-Lime Rubbed Hawaiian Mahi-Mahi, Roasted Tropical Fruit Chutney, Jasmine Rice, Lemongrass-Gewurztraminer Butter

(3) Risotto Du Jour

3rd course: Choice of,

(1) Mango-Chocolate Crème Brulee, Chocolate Fleur de Sel Cookies

(2) The Winery Cheesecake, Zinfandel Reduction Swirl, Mixed Berry Coulis

Click here for more about Chef Ana

Yvon Goetz
Executive Chef/ Partner
The Winery Restaurant
2647 Park Avenue
Tustin, CA. 92782
tel:714-258-7600
fax:714-258-7676
www.TheWineryRestaurant.net