At Fountaingrove Lodge it is easy to become a little spoiled when it comes to fine dining. Our executive chef and staff of culinary professionals make every meal an experience. Not only has our culinary staff been hand selected from some of the finest culinary schools and fine dining facilities, but they have also undergone the extensive training Oakmont Senior Living has become known for.
It is this training that takes professionals who specialize in the delicious and ensures that they can accommodate any special needs that may come up due to dietary restrictions or health concerns. Since our fine dining must be experienced firsthand we would like to invite you to have a meal with us, on us.
CLICK HERE to schedule a tour and fine dining experience with us.
Just Some of The Classic Fine Dining Menu Items…
Adam Hrebiniak, Corporate Director of Culinary Services
Adam was born in Annapolis, Maryland and worked his way through Towson College as a line cook at the prestigious Polo Grill in Baltimore. There he found his true passion for the culinary arts. He attended The Baltimore International Culinary College and then spent eight months traveling through Europe studying different types of culinary philosophies.
After graduating, Adam moved to Washington D.C. to work for one of the most respected chefs on the east coast, Chef Susan Lindeborg, at the Morrison-Clark Historic Inn & Restaurant. He thrived while cooking for prominent figures such as former US Presidents, First Lady Hillary Clinton and other political dignitaries. At just 24 years old he was awarded Sous Chef status. Adam’s desire to grow as a chef brought him to San Francisco, where he spent three years perfecting his craft at Boulevard, under the leadership of award-winning chef, Nancy Oakes.
Adam’s French cuisine expertise led to a position as Sous Chef at legendary Chez Nous. His hard work paid off as he was soon opening the Berkeley Perennial Top 100 Restaurant, Zax Tavern. As the Chef de Cuisine, he learned how to run a professional establishment with relentless determination and positive reinforcement.
Two years later, Adam was invited to work under Wolfgang Puck at the famous Postrio restaurant in San Francisco. This led to his first Executive Chef Position at Belden Taverna, also in San Francisco. Belden Taverna became S.F. Weekly’s “Best Mediterranean Restaurant” in the first year under Executive Chef Hrebiniak. Adam made television and radio appearances and received the highest Zagat Guide ratings in the restaurant’s history.
During his time as Executive Chef of the historic Presidio Golf Club in San Francisco, Chef Adam Hrebiniak eagerly relocated with his wife, Abbe, to the Santa Rosa area and soon after became a part of the Varenna Community. Adam’s menus satisfy the most elegant palate through passion, simplicity and attention to detail – the same combination that has influenced his mentors, San Francisco super chefs Nancy Oakes and Wolfgang Puck . With an open mind and an open door, Chef Adam Hrebiniak will always be striving to make your dining experience special.