A glance at Barbara Hom’s resume and client list reads like a worldwide “Who’s Who” of culinary and wine expertise.  Hom is one of Northern California’s favorite chef and consultant.  With over 25 years of experience in the industry, she  has been General Manager at the Culinary Institute of America at Greystone, consultant and opening chef of a major Sheraton Hotel in the Wine Country and is one of the founders of the exclusive Sonoma County Chef's Tasting.  She has consulted with groups ranging from Geyser Peak Winery, Westin Hotels and Four Seasons. In addition, she has served on the Sonoma County Harvest Fair Board of Directors and was owner and chef of the widely acclaimed  Fans Restaurant which was reviewed in the New York Times and the LA Times.  She received 4 stars from the prestigiuos Michael Bauer in the San Francisco Chronicle and also won the Wine Spectator Award of Excellence  2 consequetive years for the wine list she compiled for therestaurant.


Hom learned her culinary skills from her father, who was a master chef in China and later a chef on American President Cruise Lines.  She studied under Guiliano Bugiali in Florence, Italy as well as working as an apprentice in France and Greece.  Her travels have taken her to Africa, South America,  Asia, Mexico and the Caribbean,. Hom's international experiences are reflected in her menus along with her Asian origins, European technique and California style, resulting in a cuisine she likes to call “Global Eclectic”.


Among the dozens of wineries to invite Hom to create winemaker dinners and special events are Michele Schlumberger, Matanzas Creek, Chateau Montelena, Davis Bynum, Chateau Souvereign, Hanzell, RMS Shramsberg, Chateau St Jean, Quivera, Fetzer Vineyards, Joseph Swan, Arrowood - the list goes on and on.  She’s also catered to the palates of some of the world most powerful at the Bohemian Grove.


Food and wine critics have loved her - guests at Hom’s tables have included Michael Bauer, Marvin Shanken, James Laube, Dan Berger, Tom Stockley, Jeff Morgan, Jeff Cox,  Grace Ann Walden and Patricia Unterman.  In the early 90’s she won more than three dozen gold medals at the Sonoma County Harvest Fair before being  elected to the Board of Directors.In 1999 after serving her tenure on the board she reentered the food competition and won the Sweepstakes. Again, in September 2002 she entered  and won the best of show and several double golds for her entries.


She was winery chef for Associated Vintage Group and Mark West Estate and Vineyards where she was developing the highly innovative Full Flavor Spectrum, a new perspective on food and wine pairing.  She traveled with the Wimbledon Wine Group across the United States to teach the Flavor Spectrum to their clients. Her most recent journeys included Thailand and Bali where she trained the F & B Staff at the Four Seasons Hotel and the JW Marriott to be able to match their unusual cuisine to the wines.

Hom honed her skills as  owner and chef of Night Owl Food Company, a prestigious 18 year old catering and consulting company in the Wine Country.  She develops recipes and writes articles and has been featured in over 4 dozen magazine, newspapers or books.



In 2001, she was the executive chef and food and beverage director of the newly built Sheraton Petaluma Hotel in Sonoma County, gateway to California’s Wine Country.  The million dollar kitchen she designed there is a state of the art kitchen housing the new signature restaurant, Jellyfish.  In the food and beverage department that she opened in the hotel, she built a culinary team, a strong front of the house staff and a banquet department capable of servicing the 8000 sq ft of dining rooms. Known for her blending of fresh local seasonal products and traditional ingredients, Barbara  created a Pan Asian menu that garnered 4 stars from the local critics only 4 weeks after opening.  After blind tasting all the wines, she developed a 230 selection global wine list that  won the Wine Spectator Award of Excellence in its first year.


After a 3 year  hiatus  from work to finish raising her daughter and getting her off to  college at NYU  she worked as the General Manager at the Culinary Institute of American in St. Helena, California, the sister school of the most prestigious culinary school in the United States.  There, she supervised over 80 team members as well as taught the culinary students   the art of good service and fine dining.


Currently, she does consulting for restaurants, wineries and hotels.  Her current clients include Fort Ross Vineyards, a premier Sonoma Coast pinot producer, TR Elliott,   Freestone /Joseph Phelps Vineyard .  In her “spare” time, Barbara travels to Los Angeles to visit her now grown daughter , lives in an 100 year old renovated Victorian farm house on a 2 acre farm in the middle of vineyards where she has grown fruit trees, organic vegetables, flowers, and berries. She enjoys having dinner parties where she cooks for friends and family, and she volunteers for local charities..