OUR PHILOSOPHY, OUR FRIENDS, OUR FOOD
EXPERIENCE SILVERADO SCHOOL’S COOKING CLASSES IN NAPA
For a lot of us, it’s hard to think of eating food as something that we do socially or purely for enjoyment. Sometimes we do it alone, in a hurry, or to feel full. Some of my own fondest memories are of harvesting vegetables from my grandfather’s garden and cooking with him, being in the kitchen with my family and friends, and sitting around a table with people I care about long after the meal is done. I think there is very little else in this world better than a satisfying meal with people I care about, good conversation, and good wine. I started Silverado Cooking School to help busy people remember how satisfying this can be.
Simply put, I want people to cook and laugh together. I want strangers to meet in the kitchen and leave as friends. I want people to have more memories of cooking, eating and the relaxation that can come with it.
Whether you cook every day or you never step foot in the kitchen, we will make your experience at Silverado Cooking School a memorable one. Our state-of-the-art space is filled with fruits and vegetables that are grown on our own farm, paired perfectly with amazing ingredients from the finest local purveyors and world-class wines from Napa Valley.
We will do everything we can to make sure your date night out, cooking party, or Culinary Team Building experience is an amazing one.
See you in the kitchen,
MALCOLM DE SIEYES, OWNER/CHEF
Chef Malcolm’s love of food started as a child, fishing with his grandfather off the coast of Massachusetts. The fresh fish they caught was served alongside vegetables from his grandfather’s garden. To this day, Malcolm has fond memories of how simple yet profound those meals were. Living and cooking in France, he learned the true meaning of “Farm to Table” and had the vision for Silverado Cooking School. It was not until he moved to California that he found the perfect area to launch his company.
A graduate of the Full-Time Professional Culinary Program at Tante Marie’s Cooking School in San Francisco. He has experience cooking in restaurants, catering and working as a private chef.
Malcolm lives on Stone Tree Farm with his wife Kim, daughter Lilly, son Jay, their two dogs, two cats and many other animals. In his spare time he enjoys wine tasting, surfing and fishing. He also loves the game of golf and still races in a triathlon or two when he can.
FRANCES WILSON, CHEF
Frances Wilson can’t remember a time when her life did not revolve around food! She started cooking as child with her mother in her native Ireland. She trained both as a Home Economics teacher and as a chef. Her career has included stints teaching high school in Dublin, being the chef of the critically acclaimed Lalime’s restaurant in Berkeley and four years as Culinary Director at Château Routas in Provence, France, where she was responsible for catering to guests staying at the chateau and teaching cooking classes. Most recently Frances taught the Professional Culinary program at Tante Marie’s Cooking School. She is passionate about building connections between farmers and cooks.
SASHA CREHAN, CHEF
Sasha is a professionally trained pastry chef and adventurous home cook, who focuses on the seasons to create locally inspired dishes. She supplemented her income while in college by working in restaurants on the savory side, and was inspired to attend the Professional Pastry program at Tante Marie’s Cooking School in San Francisco. She’s been immersed in the Bay Area restaurant scene ever since, working at Bay Wolf, Garibaldi’s, Café Rouge, and others. Always at home in the classroom, she returned to her alma mater where she was the instructor for the Professional Pastry program for several years. The act of cooking brings her joy, be it choosing produce at its peak, imagining how both sweet and savory ingredients will complement each other, or knowing how good food brings us together and nurtures great conversation and living.
SARAH GOFF, CHEF
Chef Sarah has always had a passion for food. From an early age, she loved family gatherings because of the diversity of food that would come through the door and be presented beautifully on her table. People would gather, converse, laugh, cry and sometimes laugh until they cried. Food was always at the center of every gathering, no matter what the circumstances.
After graduating from culinary school in 2001, Sarah embarked on her career as a line cook in some notable restaurants in The Napa Valley. Chef Sarah also obtained a California teachers credential and developed a high school professional culinary and hospitality program; which she taught for 8 years. After leaving this program, she has been teaching private clients in their homes in addition to teaching culinary enthusiast classes around the Valley.