Shelby Kolpin
Winery Chef

Seems cooking is in the genes where Lambert Bridge’s new Executive Chef is concerned. At least on her mother’s side that is. As Shelby jokingly tells it, “Hey, my dad can’t even make oatmeal! In fact, we just taught him how to make coffee...” But not only is Shelby’s mom a terrific cook, so were her grandparents – her grandpa even baked bread from scratch. They raised their own produce as they liked everything fresh, and in lovingly attending their gardens, even named favorite apple trees for Shelby and her brother.

Growing up in the East Bay in California, Shelby’s stay-at-home mom enjoyed cooking so much she even began a catering business later in life. At that juncture, Shelby had already headed off to Santa Barbara City College. But when mom got an offer to cater her first big job – she called and asked Shelby if she could come home and give her a hand. A friend’s daughter was getting married and they were expecting 75 guests at the wedding, scheduled for 2 days after Christmas.

Although a little crazy (the wedding was held on a hiking trail...in the rain!) – the mother/daughter venture was nevertheless a bonding experience for the two. So much so, in fact, that later, when Shelby’s mom decided to open a restaurant, she not only named it after her daughter – but asked if she’d also like to join her in the operation. Mind you, neither one had ever worked in a restaurant at this point.

This was in 1994 and, at 19, Shelby was less than enchanted with college so she enthusiastically agreed. Shelby’s, which specializes in serving eclectic California cuisine, is still in being run by her mother in Orinda today.

The restaurant kept her busy for nearly 5 years, during which Shelby switched gears from her previous liberal arts emphasis at college and attended the California Culinary Academy in San Francisco where she graduated with honors.

In 1996, Shelby met her future husband, Renaud, who is also a chef. After 3 years together, they decided to leave the Bay area and move north to Healdsburg where Shelby’s family has owned Fitch Mountain property since the late 1800’s. While the two dreamed of one day opening a Wine Country restaurant of their own (and they did briefly work together at Healdsburg’s acclaimed restaurant, Zin), joining the staff at Lambert Bridge in ‘99 has instead led Shelby to what she feels is a far more satisfying pursuit – creating original recipes for the Liquid Assets Wine Club members to showcase the winery’s premium wines. These include delectable new types of appetizers, soups, salads ... even desserts.

When asked, Shelby’s quick to say she’s a Zin girl in terms of her favorite Lambert Bridge varietal. Which is also a perfect accompaniment to some of her favorite foods – “rare beef, and stinky cheeses!”  She’s also a fan of Sauvignon Blanc which she enjoys with another favorite of hers – oysters.

Shelby enjoys preparing original creations for Lambert Bridge and we enjoy sharing them with you! Each month, we feature a recipe of hers OR from other talented chefs. Click here to read this month's featured recipe and DO visit again soon for more fresh ideas for your kitchen....