Meet The Chef!
Clay Blake...
After graduating from Cincinnati’s Culinary Arts Academy, a boutique culinary program co-instructed by Culinary Institute of America chef-instructors, Executive Chef Clay Blake began an internship at The Maisonette, in downtown Cincinnati. Under classically-trained French chef Jean-Robert de Cavelle, Blake was exposed to Mobil 5-Star service and dining. Upon moving back home to the Seattle area, came Blake’s first professional gig under Chef John Neumark at Café Juanita, one of the area’s most revered culinary destinations to this day. An opportunity to work under Chef Christine Keff, a James Beard Best Chef Award-winner presented itself next, and the hard-working chef took advantage at Belltown’s Flying Fish in urban Seattle. At the hugely popular restaurant Blake continued to hone his craft, and furthered his exposure to world-class cuisine and service.
Originally hailing from Klamath Falls, Oregon, Blake is very happy to have migrated from Seattle to the beautiful Southern California area five years ago. With fellow Ponte Winery alum Mindy Smith, Wilson Creek’s Food & Beverage Director, Blake has created one of the Valley’s most inviting restaurant experiences. Set amid the rolling hills of vines and orchards in the heart of the Temecula Valley Wine Country, The Creekside Grille offers a familiar, but playful menu drawn from both Wilson family favorites as well as from Clay’s own culinary imagination. Blake, working with the Wilson family, will tweak his menu to reflect the subtle changes in season our area provides.
With a wife and two children, Chef Blake, the family man, fits in perfectly to the family-owned and operated estate winery. As a general rule the Fallbrook resident, 36, will try to source as many quality ingredients as possible from within a one day’s drive of the restaurant. “It is a welcome challenge to source foods locally,” says Blake, adding, “Chefs and their associates can still create menus with global influences.”
Gerry Kent...
Gerry Kent of the Forge Catering Company continues to work closely with Chef Clay to create the perfect balance of the traditionally known quality of food and service at Wilson Creek and newly inspired menu items for our guests to enjoy! Chef Gerry has been in the food industry for over 18 years, and has worked at well respected restaurants throughout Orange County, but has made his home, here in the Temecula Valley. He has set his sights on serving the best food in the area, and has aligned himself with a strong team of chef's and cooks to meet that goal. "I am so looking forward to the wine country inspired cuisine, Chef Clay and I have created for Wilson Creek!" exclaims Gerry, "and will continue to assist in the success of the winery for the next year or so."