Michael C. Toni
The Restaurant menu and kitchen are directed by Executive Chef Michael C. Toni, who has partnered with DeLille Cellars for nearly two decades catering private events and wine release dinners. Chef Toni has also curated countless food and wine pairings in our Tasting Room and DeLille’s Date Night meals during our COVID-19 closure. Chef Toni continues to delight guests with a special Date Night menu available at The Restaurant every Wednesday evening.
Chef Toni graduated from California Culinary Academy in San Francisco in 1998. After graduation, Chef Toni first went to work at Wolfgang Puck’s Postrio in San Francisco. Following, he went to work at the Ritz Carlton Resort & Spa in Santa Barbara as a Sous Chef, and then became Sous Chef at San Ysidro Ranch’s Stone House Restaurant in Montecito.
Upon moving to the Pacific Northwest, Chef Toni and his wife Kari started A Platinum Event Catering in 2002. They have spent the last 19 years with a singular focus on combining a customer-centric philosophy, proven expertise, and a commitment to excellence at all levels. In 2021, Chef Toni became the Executive Chef at The Restaurant at DeLille Cellars, the perfect evolution in a food and wine partnership spanning two decades.
“Over 25 years ago, I started my career in California restaurants at a time that ‘New American Cuisine’ was thriving. I am excited to come full circle after building relationships and friendships in this amazing community through A Platinum Event Catering. I look forward to continuing the legacy of this space with DeLille Cellars, who has been by my side from day one, by providing the same style of food that I began my career with, but also incorporating all that working in Woodinville Wine Country has taught me.”
“Great wine belongs with great food, and we’re excited to partner with our long-time friend and chef, Michael Toni. After nearly 20 years working together perfecting pairings for wine dinners and release events, we’re thrilled to open a restaurant to offer our customers some magical food and wine experiences and create a hub at the Old Redhook Brewery,” said CEO Tom Dugan.