Executive Chef Didier Gerbi
Family Culinary Tradition
French born and raised, Harris Ranch Inn & Restaurant’s Executive Chef Didier Gerbi grew up around the Mediterranean Sea. Influenced by a family culinary tradition, Chef Didier started his studies in sciences and math but was drawn to the world of cooking and began working in famous French kitchens.
“I came to the United States to follow my heart,” says Chef Didier. “Ninety-nine percent of my decisions are based on love.” He settled in California, and grew to love the variety and quality of produce the Golden State has to offer. “I was educated in France where we only use product at its peak,” he says. “The Central Valley gives me the opportunity to cook with some of the freshest fruits and produce.”
Didier owned his own restaurant for 20 years before moving to California to work in some of the finest restaurants in Napa, Sonoma and Bodega Bay. Always thinking of new menu ideas, Chef Didier expresses his creativity while holding true to the standards and expectations of Harris Ranch. “When you close your eyes and taste the food, you should be able to identify where you are,” he says. Didier’s first bite of our Cowboy Ribeye helped him define Harris Ranch. “The main ingredient is always the identity.” Flavor, identity and culture are his culinary touchstones. Chef Didier is known for his reinventions of classic dishes – with punk rock flair!