Chefs Share Top Picks From Healdsburg Wine & Food 2025
Between vineyard-lined hills and Michelin-level bites, Healdsburg Wine & Food 2025 brought together some of the biggest names in food television—from Top Chef alums to Food Network favorites—for a weekend of cooking, sipping, and celebrating the best of California wine country. But behind the polished demos and photo ops, what dishes actually stood out to the chefs themselves? I asked a handful of TV chefs what they couldn't stop eating (or drinking) all weekend—and their answers prove this year's festival wasn't just for show.
Sushi By Scratch at Grand Tasting
Chef Dustin Valette, the Healdsburg native behind The Matheson and Valette, didn't hold back. 'Wow! That is almost impossible to say!' he said when asked about his favorite bite. 'I loved Maneet's interpretation of meatballs—such an amazing spin. Though the sushi from Sushi by Scratch was legit!' The meatballs, a recurring favorite among chefs throughout the weekend, were made with tandoori-spiced chicken, tikka sauce, parmesan, and a roasted corn slaw. As for the best sip? 'That's hard... all of them? I think the best was the Dan Kosta Grail Pinot Noir. It was amazing.'
Hunter Fieri pouring Hunt & Ryde wine
The Top Chef Season 4 winner and chef-owner of Girl & the Goat kept things local and family-focused. Her favorite wine came from Hunt & Ryde Winery, a boutique Sonoma County label founded by Guy Fieri and named after his sons, Hunter and Ryder. Hunter was on-site pouring throughout the weekend, while Guy hosted the Big Bottle Party Saturday night. As for food, Izard gave top marks to Lee Anne Wong's chicken and white truffle dumpling with Point Reyes Quinta cheese—a delicate but rich bite served during Saturday evening's event.
Maneet's Meatballs
Oakland pitmaster Matt Horn—chef and founder of the acclaimed Horn Barbecue—shared a list of favorites that spanned styles and chefs. 'Duskie's BLT and burger—both honest and beautifully executed. No pretense, just pure flavor,' he said, referring to chef Duskie Estes. The BLT was enjoyed during an outdoor concert at Rodney Strong Vineyards, where an assortment of food trucks lined the lawn. He also called out Maneet Chauhan's now crowd-favorite chicken tikka meatballs ('soulful, bold, and unforgettable') and Dustin Valette's day boat scallops en croûte, which he described as 'refined, layered, and perfectly composed.' His top pour? WhistlePig's The Boss Hog IX: Siren's Song—'complex, commanding, and worthy of the moment.'
Domenica Catelli's eight-layer spring lasagna
Top Chef alum and owner of KoKo Head Cafe in Honolulu, Wong shouted out several standout bites. She kicked things off with from the opening night reception—a bright, layered dish of hand-rolled pasta, mushroom béchamel, spring peas, asparagus, and crispy prosciutto that felt like a love letter to the season. At the Grand Tasting, Wong herself served up one of the weekend's most-mentioned dishes: butter chicken meatballs from Maneet Chauhan. And at the Big Bottle Party, she couldn't get enough of Viet Pham's Nashville-style hot chicken tenders topped with crème fraîche, soft herbs, and California caviar trout roe.
Viet's Hot Chicken
Lee Anne Wong's kampachi
Chef Viet Pham—of Pretty Bird Hot Chicken and Iron Chef America—kept it fresh and light. 'Two of my favorite bites and sips would have to be the welcoming cocktail with basil from Zancudo at the HWFE welcome center, and Lee Anne Wong's kampachi tartare with granita at the Grand Tasting.' The cocktail, called The Only One, was an herbaceous, lime-forward mezcal drink that walked the line between zippy and smooth. Wong's kampachi, served over pineapple shave ice, 'was so refreshing, and it paired beautifully with a lot of the wines.'
Crista's miso black cod
Chef and hotelier Crista Luedtke—of boon eat + drink and BROT in Guerneville—had a long list of favorites, including Antonia Lofaso's ravioli with brown butter and California caviar, Lee Anne Wong's kampachi with pineapple shave ice, Duskie Estes's truffle agnolotti, and Farmer T's salad from the Kendall-Jackson luncheon. The salad was harvested from the property's culinary garden. The luncheon was hosted by Kendall-Jackson Executive Chef Tracey Shepos Cenami, Master Culinary Gardener Tucker Taylor, and Top Chef winner Stephanie Izard, and also featured NBA alum Joakim Noah and ESPN Andscape senior writer Marc Spears. 'Of course, I loved my miso black cod with shiitake dashi—but I'm not sure I can count mine,' she joked. Favorite sips included Aperture's Chenin Blanc, a spritz from Rue De Rêve, and a sparkling rosé from the Foley portfolio.
Duskie and John's Bellwether Farms ricotta agnolotti
A mainstay of Northern California's food scene and chef-owner of Catelli's in Geyserville, Domenica Catelli praised the Kendall-Jackson lunch menu for its garden-driven creativity. 'Stephanie Izard's dishes were SO good, and the spicy handroll dip—with hamachi, tuna, and ice lettuce—was glorious.' She also gave love to Lee Anne Wong's dumplings at The Matheson, the Henriot bubbles at the VIP opening, and Duskie and John's Bellwether Farms ricotta agnolotti with artichokes and truffle butter.
Antonia Lofaso's Ravioli
Two-time Tournament of Champions winner and longtime Chopped judge Maneet Chauhan was especially taken with Stephanie Izard's three-sauce chicken, served at the Grand Tasting—a bold, flavor-packed bite that stood out to her. She also praised Antonia Lofaso's brown butter ravioli with chives and California caviar, a dish that emerged as a crowd favorite. When it came to wine, Chauhan gravitated toward the Chalk Hill portfolio, noting it as one of the weekend's highlights.
Shifting The Lens Dinner at J Vineyard
Healdsburg Wine & Food 2025 was a food lover's playground—full of big bites, bold pours, and surprise chef sightings. But if you really want to level up next year, add the à la carte events too. Other standout bites from the weekend included a rapid-fire, 10-minute omakase from Michelin-rated Sushi by Scratch at the Grand Tasting—an unexpected twist in the middle of the plaza—and the incredible lineup of wines being poured from across the region. Pit master Matt Horn served brisket at a backyard-style luncheon, while James Beard semifinalist chef Michael Reed hosted a multi-course dinner at J Vineyards. That one was part of Shifting the Lens, a rotating series that brings fresh voices to the Bubble Room. Pro tip: you don't have to wait until next year for that one. But for everything else—keep your eyes peeled for next year. You won't want to miss it.
Healdsburg Wine & Food Grand Tasting
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