Owner, Miller, Grower
Ann received her BS from Russell Sage College and her MA from The George Washington University in Washington DC. After a 30 year career in health care as an advanced practice nurse, researcher, author and lecturer, Ann’s goal now is to produce international award winning olive oil, provide healthy food from our olive farm, and care for over 2000 trees.
Ann’s favorite use of olive oil is single varietal Leccino on fresh, warm pasta with lemon zest, salt, and pepper. Simple, luxurious, and easy!
Owner, Miller, Grower
After graduating from the US Air Force Academy, completing a 20 year career as an US Air Force Officer and Instructor pilot, and a stint at the Pentagon, Mark attended UC Berkeley Haas School of Business and graduated with high honors. Having had his interest piqued by analytical finances, he founded Epsilon Financial. He now focuses his attention to managing individual’s financial affairs and the financial running of Il Fiorello Olive Oil Company.
Mark’s favorite use of olive oil is crusty bread drizzled with olive oil, chocolate, and sea salt.
Ron comes to Il Fiorello with experience and credentials in multiple areas including operations management, aviation, agriculture, and wine. His background in wine appreciation is invaluable at Il Fiorello. He can be found doing a variety of tasks at Il Fiorello, anything from assisting guests in the tasting room to running the irrigation in the olive grove.
Ron’s favorite use of olive oil is anything that we are cooking in the kitchen! He also enjoys sharing the classic pairing of single varietal Frantoio drizzled over a luscious steak with a glass of Malbec.
Tasting Room Manager
At the age of 20, Joe moved from his hometown in Central Pennsylvania to Sacramento where he lived for the next 20 years. In that time, he studied history at Sacramento State and managed restaurants in the growing “Farm to Fork” movement in Sacramento. Joe is very excited to transition from managing dining rooms in restaurants to the tasting room at IL Fiorello, and being involved in the Fairfield/Suisun Valley community where he resides. Joe loves to use the Eureka Lemon Co-Milled oil over fresh halibut with a sprinkle of sea salt.
Executive Chef & Culinary Curator
Chef Gloria was formally schooled in the culinary arts at the prestigious Culinary Institute of America in New York, and named “Chef of the Year” by the prestigious National Executive Chefs Association. She is widely recognized as a leader in the field of culinary arts and a mainstay in the world of award-winning San Francisco cuisine. Formerly of San Francisco’s Huntington Hotel, “The Big 4 Restaurant” and Hob Hill Spa for over 30 years and culinary consultant in food product development for over 20 years.
She brings endless energy to our Kitchen in the Grove Culinary Center. Her recipe ideas are extensive and will expand our ability to present seasonal food, some of which is grown in our organic gardens. She is excited to work with the great extra virgin olive oil made at IL Fiorello. In the future, we look forward to developing a very special menu of wild game for which she is internationally known.
Public Relations & Marketing Manager / Administrative Assistant
Events Manager & Group Sales
Stephanie received her B.S in Hospitality and Tourism Management from San Francisco State. She comes to IL Fiorello with a background in event sales and management and experience in the travel industry. Her favorite use of olive oil is Frantoio drizzled on an over-medium egg, sourdough toast and shaved parmesan!
Stephanie is happy to assist with private event inquiries, cooking class questions, and tour appointments. Her email is [email protected]
To contact any of our staff members, call us at (707) 864-1529 or email us at [email protected]
Millicent, Hyacinth, Winifred, Henrietta
“The Girls”. They are escape artists in training, help with the compost, patrol the garden, keep bugs away… and of course provide us with eggs for our kitchen!