NAPA CHEF, MALCOLM DE SIEYES, OWNER

Cooking delicious meals isn’t the only thing Malcolm de Sieyes is interested in! This Napa Chef has an eclectic background that includes experience as a professional photographer, EMT, avid sailor, and marine mammal stranding coordinator. A true entrepreneur, he shares his passion for great food as the Owner/Chef at Silverado Cooking School.

His 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 spent time at restaurants in Berkeley, most recently, Eve Restaurant.

Malcolm lives in Napa with his wife Kim, daughter Lilly, son Jay, their two dogs, and two cats. In his spare time he enjoys wine tasting, surfing and fishing.  He also trains and competes as a nationally ranked tri-athlete.

 

MALCOLM JESSOP, CHEF

Malcolm Jessop comes to the Silverado Cooking School with over 30 years of experience in fine dining restaurants and hotels. A graduate of Westminster Culinary School, he completed a 4-year apprenticeship at London’s Grosvenor House. It was in his two-year stay in France that he truly learned to appreciate cooking with the freshest seasonal ingredients from local farmers markets. He has moved here from Chicago with experience in food development, teaching cooking, and catering private events. He is a wonderful addition to the Silverado Cooking School.

 

 

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.