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.
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.
Chef Justin was born and raised in Charlotte, North Carolina and attended Johnson and Wales Culinary School. Justin began his cooking journey in the kitchen with his grandmother and has been cooking professionally since the age of fifteen. He has worked as both sous chef and head chef in restaurants in Charlotte, NC, Destin, FL, Biloxi, MS and Tampa, FL.
He brings a wealth of knowledge to the kitchen and the robust flavors of the south-east coast. His ability to create exquisite dishes with bold flavors mixed with the fresh and organic products from the local area will serve as a refreshing delight to customers. He has made Il Fiorello his home while here in California and is excited to be working for an incredible company that has made him feel like family.
Chef Colin Simonson has many years of west coast restaurant experience in everything from dishwashing to bartending to cooking and everywhere from truck stops to 5-star dining experiences. As co-owner and Chef of the Crossroad Kitchen food trucks, Chef Colin has been deeply enaged in weekly changing menus of wood fired oven goodies, featuring local, seasonal and sustainably farmed ingredients on all of their menu items whenever possible.
Chef Colin continues his focus on the food and efforts to support local farms & communities here at Il Fiorello. His food, along with a delightful sense of humor, help make every food experience here an appetizing and entertaining one.
Our Tasting Room Manager comes to Il Fiorello with a wide range of experience.. Her background includes different types of creative arts. Positions she’s held range from chef to make-up artist, from cheesemonger to retail manager. She was interested in cooking from a young age, starting with her grandmother teaching her to bake and make jams. She was named Student of the Year by the Golden Gate Restaurant Association, completed an A.A. degree in Culinary Arts from Cabrillo College, and a B.S. in Hospitality from San Francisco State University. Among her favorite things are old cars, tacos, dogs, and tiki drinks.
Public Relations & Marketing Manager / Grove Club Coordinator
Mary graduated from the University of Notre Dame, where she majored in the sport of fencing while minoring in academics. She has lost count of her years in Marketing and Public Relations, but she’s pretty sure it’s more than a lot. Used to the fast pace of the corporate world, being at IL Fiorello has made her slow down, and consider taking herself, and life, a lot less seriously.
Her favorite uses for our oils are: French Blend on lentils and Mandarin on chocolate ice cream.
To contact any of our staff members, call us at (707) 864-1529 or email us at firstname.lastname@example.org.
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!