What’s it like to cook for one of the most iconic wineries in Napa Valley—for over 15 years? In this episode, host Tony Piombo sits down with Chef Jeff Mosher, former executive chef at Robert Mondavi Winery, to talk about life behind the line at a wine country institution and why he made the leap into launching his own private chef business.

Jeff shares:

• What it was like crafting food experiences for guests at a world-renowned winery

• How he managed large-scale dinners, garden-to-table programs, and global events (with a cooler of secret ingredients)

• His favorite wood-fired dishes and how R&D in the kitchen keeps things fresh

• Why personal chef work offers the freedom and creative spark he craved

If you geek out over food, wine, travel, or the business of it all, you’ll love this one.

If you geek out over food, wine, travel, or the business of it all, you’ll love this one.

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Connect with Jeff Mosher:
Website: https://jeffmosher.com
Instagram: https://www.instagram.com/jeffmosher

Follow us behind the scenes:
Instagram: https://www.instagram.com/chef.x.founder
Facebook: https://www.facebook.com/chefxfounder
Tiktok: https://www.tiktok.com/@chef.x.founder
Youtube: https://www.youtube.com/@ChefxFounder

Learn more about my business:
https://fornopiombo.com/

​​Timestamps
00:00 Introduction to the Chef Founder Podcast
00:04 Jeff Mosher's Culinary Journey
00:17 Tasting Jeff's Delicious Creations
01:48 Life as Head Chef at Mondavi Winery
06:32 Challenges and Unique Experiences at Mondavi
08:49 Traveling the World as a Chef
24:54 Transition to Private Chef Business
28:22 Navigating Corporate Culture
29:03 Renovation and Relocation
30:46 Transition to Personal Chef
32:25 Defining the Personal Chef Business
35:02 Client Acquisition Strategies
38:44 Wood-Fired Oven Experiences
44:45 Future Cooking Classes
50:52 Conclusion and Farewell