John Sarich,
Culinary Director

Few chefs enjoy access to a greater bounty of world-class wines and fresh foods than Chateau Ste. Michelle’s Culinary Director, John Sarich. "It’s incredibly exciting to live in the Pacific Northwest," says John. "Not only do we have an outstanding variety of ingredients from the land and sea, we also have exceptional wines from Washington’s Columbia Valley, where long summer days and crisp autumn nights produce ideal conditions for well balanced wines."

John’s innovative approach to matching food and wine reflects his unique culinary background. His wine and food pairings have delighted discriminating palates across the country.

At Chateau Ste. Michelle, John conducts cooking classes, wine and food tastings, wine dinners, and special events, all designed to further people’s enjoyment and understanding of wine and food.

He also presents training seminars and classes for wine and food professionals and aficionados around the world. Culinary tours have led John from Disney World in Orlando, to the Culinary Institute of America in New York, to hotels in Singapore, Bangkok, and Hawaii, to name a few.

John joined Chateau Ste. Michelle as a winery guide in 1976, the summer the winery first opened its doors in Woodinville. His incredible knowledge and enthusiasm for wine and food quickly became apparent, and before long he was teaching cooking classes in the Chateau’s historic Manor House. Soon after, he moved into sales as a wine and food consultant for chefs up and down the Pacific Coast.

In 1980, John took a hiatus from the winery to pursue his dream of owning a restaurant. He founded Seattle’s highly acclaimed Adriatica Restaurant and later opened Dalmacija Ristoran in Seattle’s Pike Place Market. While at Adriatica, John was selected by Esquire magazine as one of the country’s "hot new chefs," and listed by The Seattle Times as one of the city’s top five chefs.

After returning to Chateau Ste. Michelle as Culinary Director in 1990, John hosted the Emmy-nominated cooking show Taste of the Northwest for four years. His first cookbook, John Sarich’s Food & Wine of the Pacific Northwest, was published in 1993, and continues to inspire cooks across the country. Watch for the release of his second wine and food cookbook, John Sarich at Chateau Ste. Michelle, in the fall of 1997.

For John, educating others about the joy of wine and food is not simply a job, it’s his driving passion. His extensive culinary program and infectious enthusiasm for matching wine and food are establishing Chateau Ste. Michelle as a dominate focus in the Northwest culinary scene.