A memorable restaurant experience is nothing without a stellar chef at the helm. These culinary stars, the true backbones of their kitchens, understand what it takes to craft high-quality, crowd-pleasing dishes. In this exclusive Q&A, we’re pulling back the curtain to find out what they most love to make and eat, their tips and tricks, and other sage words of wisdom. 

FRANK VISCONTI

Q: What’s your favorite dish to make? 

A: My favorite dish to make is one of my personal favorites: eggplant àlla mamma. It’s thinly sliced eggplant lightly battered and rolled with ground beef and spinach on a bed of red tomato sauce. It’s topped off with a white cream sauce and baked in the oven with mozzarella.

Frank Visconti, Visconti’s Ristorante, 2700 East Bidwell Street, Suite 700, Folsom, 916-983-5181, viscontisristorante.com

JOHN SANDERS

Q: What are your top cooking tips for home chefs?   

A: Cooking with family and friends is a great way to team up as you create something special. Recreate family recipes that are near and dear to your heart [but also try] new ones. When experimenting with any recipe for the first time, follow the directions; and then adjust to your personal preferences during taste-testing. Buy quality meats: responsibly raised, free-range, wild caught, and organic with no hormones or additives. Walk your local farmers’ markets for artisan oils, honey, and produce. Enjoy the journey.

John Sanders, Old Town Grill, 444 Main Street, Placerville, 530-622-2631, otgplacerville.com

DEVIN DEDIER

Q: What are your favorite seasonal ingredients to use in springtime? 

A: Northern California offers such a vibrant bounty in springtime, and I’m constantly drawn to ingredients that reflect the season’s freshness and abundance. Wild arugula, tender asparagus, and sweet peas are springtime staples in my kitchen, as well as Meyer lemons and fragrant herbs like basil and parsley. These local gems inspire light, vibrant Italian dishes, like risotto primavera or fettuccine with lemon and asparagus.

Devin Dedier, Vacanza Romana, 2023 Vine Street, Suite 101, El Dorado Hills, 916-673-9620, vacanzaromanarestaurant.com

SCOTT TOMBLIN

Q: What’s your process for creating a new dish?

A: A new dish always begins with some kind of inspiration. Maybe an idea, a flavor, or a color concept. I like to take a familiar dish or everyday ingredient and put my own spin on it while looking to the seasons for direction. I think it’s important to take risks. If you aren’t failing occasionally, then maybe you aren’t trying enough new things. I also remember to not let perfection be the enemy of greatness. It’s all about putting yourself on the plate.

Scott Tomblin, Smith Flat House, 2021 Smith Flat Road, Placerville, 530-621-1003, smithflathouse.com

JARUNEE FLEMING

Q: What’s the secret to making great curry?

A: The secret to [mine] is in the curry paste and [using authentic] Thai spices (preferably from Thailand). I personally use a combination of rice bran oil and palm sugar, as well as fresh ingredients. 

Jarunee Fleming, Thai Paradise, 4361 Town Center Boulevard, Suite 110, El Dorado Hills, 916-939-0389, thaiparadiseedh.com; 2770 East Bidwell Street, Suite 100, Folsom, 916-984-8988, thaiparadisefolsom.com

TARO ARAI

Q: What’s your advice for preparing perfect sushi rice? 

A: First, you need the right rice! I was once known as the “Lord of Rice,” traveling around the world to judge the best rice in the world. For sushi, it’s essential to use short-or medium-grain Japonica rice for the perfect texture and flavor. In Japan, it used to be said that it takes five years to master the art of preparing good sushi rice. You need to understand how fresh the rice is to determine how long to soak it, how much water to use, and how to adjust it depending on the altitude and season. Did you know Sacramento Valley produces 97% of the state’s rice and is the second largest rice-growing state in the U.S.? 

Taro Arai, Mikuni, 1194 Roseville Parkway, Roseville, 916-780-2119; 1565 Eureka Road, Suite 1A, Roseville, 916-797-2112; 185 Placerville Road, Suite 100, Folsom, 916-934-5250, mikunisushi.com

by Caitlin Emmett

Frank Visconti, John Sanders, and Old Town Grill food photos by Taylor Allred ©stylereadersmedia. Devin Dedier photo by Francisco Chavira. Visconti's Ristorante food photo by Jyo Bhamidipati ©stylereadersmedia. Vacanza Romana photo courtesy of Vacanza Romana. Scott Tomblin food photo and Mikuni nigiri photo by Taylor Allred ©stylereadersmedia. Other photos courtesy of thier respective companies or organiations.