Estate Chef - Winery
Timothy Mosblech’s love and talent for the culinary arts are not the result of hard hours spent in the classroom, but are derived from more unusual beginnings on the floor as a high school wrestling captain in New York. “We’d go days on end not eating or drinking and staved off thirst by sucking on ice cubes,” he says, recalling the sport’s more dubious dieting methods. As such, season’s end would be celebrated by dining out for breakfast, lunch, and dinner. “That was the time I came to appreciate the care and attention given to a good meal.” He took a summer job cooking in Martha’s Vineyard and quickly excelled, drawing comparisons between the pace and energy of the kitchen to his love of sports.
After graduating with a B.S. in Earth and Geographic Sciences, Tim embarked on a cross-country road trip that came to a fortuitous end at the back door of Joachim Splichal’s highly regarded Patina restaurant in Los Angeles. Tim landed a job and worked his way through the kitchen ranks, eventually accepting a position as sous chef. He was instantly drawn to what he describes as the “California approach to food,” focusing solely on freshness and seasonality. Walter Manzke, Patina’s chef de cuisine, would become a great influence on molding Tim’s culinary path.
From Los Angeles, Tim was lured north to San Francisco and took a position under Laurent Gras at the Fifth Floor of the Palomar Hotel. Gras, former chef de cuisine for Alain Ducasse’s famous restaurant in Monaco, introduced Tim to extremely technical and precision-based cuisine.
Invited to the Monterey Peninsula, Tim headed to Carmel alongside Manzke at L’Auberge, where Tim would eventually lead his first team as executive chef. L’Auberge, a Relais and Chateaux property that gained critical acclaim almost immediately upon opening, became a springboard to his culinary journey.
Deciding to add international flavor to his culinary repertoire, Tim undertook “stages” at three-star Michelin restaurants in Europe ‒ notably Restaurant Arzak in Spain, Restaurant Vendome in Germany, and Taillevent in Paris ‒ working in kitchens alongside some of the world’s top talents. Along with gaining a wealth of knowledge, he discovered the essence of producing Michelin star-caliber food: creating a sense of place by staying true to the culture and offerings of the area, while never compromising the quality of the ingredients.
Always yearning to learn more about the food and wine industry, Tim spent almost two years in the field and in the cellars of Joullian Winery in Carmel Valley. He became immersed in vineyard management, running picking and pruning crews almost immediately. Trading long days in the kitchen for long days in the field gave Tim perspective and respect for all that it takes to produce a well-crafted bottle of wine.
Moving northward once again, he found himself in the Michelin two-star kitchen of Coi in San Francisco, where he took a position under Daniel Patterson. Tim was eager to work with a chef who believed deeply in using only local ingredients to create a multi-course tasting menu experience.
Tim’s next move was to Napa Valley, where, as Estate Chef at Long Meadow Ranch Winery, he is responsible for award-winning food-and-wine tour experiences, daily menus and retail food products, and an engaging culinary education series. Tim’s multifaceted passion for food, wine, locally sourced ingredients, and the people who bring them to market has found its perfect pairing, under one roof at Long Meadow Ranch.