Executive chef Dustin Falcon leads the culinary team and operations for The Corner in Napa, Calif. In this role, he develops the recipes and menus offered for brunch, lunch and dinner at the restaurant in addition to managing a team of chefs and maintaining key relationships with some of the finest purveyors, including Peter Jacobson, Kicking Bull Farms, Snake River Farms and Passmore Ranch.
The Corner’s owners, Stephanie and Trevor Sheehan, brought Dustin on board with the restaurant about two years ago, one year prior to the restaurant opening. Together with the help of consulting chef Dave Cruz, Dustin developed a menu that is largely influenced by his Italian heritage and diverse culinary training having worked for fine restaurants on both the East and West coasts.
Prior to accepting the lead culinary position at The Corner, Dustin worked as a chef de partie at Thomas Keller’s three-star Michelin property, The French Laundry in Yountville, Calif. He began his tenure with the Thomas Keller Restaurant Group as the chef tournant for a year at Keller’s casual, family-style restaurant Ad Hoc + Addendum.
Before moving to the West coast, Dustin gained a lot of experience working in kitchens across South Florida, holding various management positions at reputable restaurants including Wolfgang Puck’s Grand Café and the upscale Canyon Restaurant in Fort Lauderdale, Fla.
Dustin has received Sous Vide and Hydrocolloid certifications from the French Culinary Institute in New York, in addition to completing continuing education courses at the Italian Culinary Institute in Calabria, Italy focused on the Evolution of Italian Cuisine and Pastry, Dessert and Specialty Breads. He also graduated from the Art Institute of Fort Lauderdale with an Associate of Culinary Arts degree.