Dustin Valette, Chef/Owner
Dustin Valette began his culinary career at 13 at Catelli’s in Geyserville. Two years later he took an apprenticeship at Chateau Souverain under Martin Courtman. Now, 20 years later, Valette finds himself back in Northern California’s wine country continuing the dream that started 22 years ago.
Valette honed his craft in some of the most celebrated restaurants on the West Coast, including Aqua in San Francisco, Napa Valley’s Bouchon and VOX in Henderson, Nevada. For the past 6 years he was the Executive Chef of Dry Creek Kitchen in downtown Healdsburg. Dustin gathered great acclaim for his dedication to local farmers and straight forward, robust flavor profiles and classic techniques.
Valette Restaurant opened in March of this year with bothers Aaron & Dustin. It was always the dream of the two to open a restaurant that showcased all Sonoma County has to offer. It would serve farm driven food and house a collection of boutique-small production wines. Now, with over 47 years combined experience Valette opens for the pubic to come and share the passion and dedication of the two brothers.
Dustin and his wife, Johanna live in Healdsburg with their 2 dogs and expecting their first child July 2nd.
Hawaiian Ahi Crudo
Nicoise Olive – Toasted Crouton – Salted Cucumber
Chef Dustin Valette
This dish is one of my favorities to make during the summer! When its hot outside and we have friends over we just mix together some crudo and sit back, sip on some Sonoma County Savignon Blanc and enjoy the day!
2 lbs Fresh Sashimi Grade Ahi, bloodline removed, diced small
2 each English Cucumber, peeled, diced small
1 each Shallot, peeled, diced small
½ cup Nicoise Olive, pit removed and chopped
½ bunch Parsley, washed, chopped
1 loaf Fociaccia Bread
4-6 each Local Organic Eggs, yolks seperated
Extra Virgin Olive Oil
Fleur de Sel (semi course French sea salt crystals)
Begin by slicing the focaccia into medium length thin strips. Place on a sheet pan and drizzle with olive oil then season with salt and pepper. Toast in a 400 degree oven until golden brown. Reserve for later use.
-Mixing the Crudo-
Place all the above ingredients in a bowl and mix together lightly. Adjust the flavor with fresh ground pepper and salt; adding a liberal amount of the EVO as you combine the ingredients.
Place the scoops of Ahi crudo on a plate, top with the egg yolk and season with a sprinkling of the EVO and fleur de sel. Place a crouton ontop and Enjoy!
*If you want to make it with a California flair you can add a diced avocado…