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Kelly McCown

Executive Chef

Kelly McCown Executive Chef
Kelly McCown
Executive Chef

As executive chef of The Kitchen, Kelly McCown oversees the entire food program of this celebrated institution. From menu development and ingredient quality control to the hands-on preparation and narration of dinner, McCown’s domain is not only in the kitchen but also in front of guests, for whom he strives to provide an unforgettable experience.

Upon completion of his culinary training at the California Culinary Academy, McCown honed his craft in some of San Francisco’s finest kitchens, including Michelin-starred La Folie and the lauded Fleur de Lys.

McCown developed his pastry skills at the Alexis Hotel in Seattle. In 1992, McCown joined trendsetting, Michelin-rated chef Scott Carsberg as his sous chef to open the award-winning Lampreia. The James Beard Foundation’s celebrated Flying Fish followed, where McCown presided as chef de cuisine. While there, Bon Appetit and Seattle magazines accorded him “rising star” chef status, and the Seattle Times characterized McCown’s cuisine as “richly flavored meals that offer both comfort and complexity.”

Returning to California in 1999, he assumed the post of executive sous chef at Wine Spectator’s Greystone Restaurant at the Culinary Institute of America. McCown then followed acclaimed chef Todd Humphries to work with master restaurateur Pat Kuleto to open the renowned Napa Valley restaurant Martini House in St. Helena. As chef de cuisine, McCown guided the culinary program to many accolades, including Esquire magazine’s award for top new restaurants in America, Bon Appetit’s Best of 2002, the San Francisco Chronicle’s Top Five Restaurants for New American Cuisine, and one star from the Michelin Guide.

After his tenure at Martini House, McCown developed the culinary program for Francis Ford Coppola’s Rubicon Estate at the historic Inglenook Chateau in the heart of Napa Valley. McCown’s work at the winery received exceptional reviews. Additionally, he was the only American chef invited to Tokyo’s Cirque Culinaire in 2008.

In 2009, McCown joined Selland Family Restaurants to helm Ella Dining Room and Bar in downtown Sacramento, where he received accolades for his work from The Sacramento Bee, Sacramento Magazine, Food Arts, and The New York TimesIn 2011, McCown returned to the Napa Valley to open the critically acclaimed Goose & Gander, which earned a Bib Gourmand from Michelin and was named one of the top 10 Restaurants in Napa Valley by Condé Nast Traveler and The New York Times.

Under McCown’s leadership, The Kitchen has garnered several high-profile awards, including the Wine Spectator’s Best of Award of Excellence, OpenTable Top 100 Restaurants in America, Yelp Top 100 Places to Eat in the U.S., USA Today’s Top 30 Restaurants in America, the highly prized AAA Five Diamond Award of Excellence, and the first Michelin Star awarded in the Sacramento region.

Guiovanni Sarmiento

Chef de Cuisine

Guiovanni Sarmiento
Chef de Cuisine

Guiovanni Sarmiento began his culinary career in 2008 at the Segundo Cabezas Culinary Academy, founded by one of Colombia’s leading culinary figures, chef Segundo Cabezas.  

Upon graduation, Sarmiento worked at two of Colombia’s most prestigious hotels, the Cosmos 100 in Bogotá, where he was chef de partie, and the Capilla Del Mar in Cartagena, where he worked as sous chef under chef Ismael Lopez.

In 2012, with a desire to learn different cuisines and cultures, Sarmiento accepted the post of sous chef under chef Christian Rossit at the Royal Sonesta Hotel in the heart of the French Quarter, New Orleans, garnering accolades from Forbes Traveler, AAA Travel Guide, and Tripadvisor.

Moving West to California in 2014, Sarmiento expanded his experience as a sous chef at the Moana Group’s Corners Tavern in Walnut Creek. Working for two years under the tutelage of chef Gavin Schmidt, Sarmiento began a desire to delve deeper into regional California cuisine, resulting in a raving review from then San Francisco Chronicle food critic, Michael Bauer.

From Corners Tavern, Chef Sarmiento began his tenure at The Kitchen, rising through the ranks to become chef de cuisine. He has aided chef Kelly McCown in guiding the culinary program of one of the region’s premier restaurants to many accolades, including the first Michelin Star in the Sacramento area.

Heather Stanfield

Pastry Chef

Heather Stanfield
Pastry Chef

Pastry Chef Heather Stanfield began her culinary journey in 2015 at the International Culinary Center in Northern California. With an intense focus on classical pastry arts techniques, her natural ability led her to a post as chef de partie patisserie at the Michelin starred Alexander’s Steakhouse.

In 2017, Stanfield accepted the position of pastry sous chef at the internationally renowned, Nobu Restaurant. While there, Stanfield continued to hone her skills and expand her talents, while assisting the pastry program, garnering accolades from Condé Nast Traveler and the Michelin Guide.

After Nobu, Stanfield had a homecoming of sorts and returned to Alexander’s Steakhouse as executive pastry sous chef, under pastry chef Dan Huynh. While stationed here, Stanfield continued to focus on classical patisserie and confections, with recognition from the Michelin Guide and Gayot.

In 2019, Stanfield brought her considerable repertoire to The Kitchen. Working alongside executive chef Kelly McCown, Stanfield has helped guide the development of the pastry program, which helped bring Sacramento its first Michelin Star.

Esra Oktar

General Manager

Esra Oktar
General Manager

General Manager Esra Oktar joined The Kitchen in 2017, quickly taking control of the day-to-day operations. Oktar works tirelessly alongside executive chef Kelly McCown to ensure the highest standard of excellence in service and hospitality—a trademark of the Selland family’s flagship restaurant.

Growing up in her family-owned restaurant in Cocoa Beach, Fla., placed Oktar on track for a career in hospitality. While in college, Oktar worked closely with renowned restaurateurs David and Elizabeth Gwynn at the highly lauded Cypress Restaurant in Tallahassee, furthering her love and aptitude for the service industry.

In 2009, Oktar found herself at the chef Mark Sullivan-helmed Michelin-starred Village Pub, just outside of San Francisco. Oktar served as an assistant sommelier under Michael Acheson and beverage director Andrew Green. While assisting in the beverage program, the restaurant received accolades from the San Francisco Chronicle, Forbes, 7×7 Magazine, and the Wine Spectator’s Grand Award.

In 2013, Oktar followed chefs Molly Hawks and Mike Fagnoni from The Village Pub to the highly regarded Hawks in Granite Bay, Ca., becoming general manager. While at Hawks, Oktar guided the service to a three-and-a-half-star review from the Sacramento Bee and a top spot on Sacramento Magazine’s Best of Sacramento list. In 2015, Oktar helped launch Hawks Provisions and Public House, garnering a glowing recommendation from respected restaurant critic Michael Bauer of the San Francisco Chronicle.