Like the food served at Harris Ranch Inn and Restaurant, Executive Chef Reagan Roach is homegrown. That is, he hails from the Central Valley town of Hanford – a small town, but an agricultural giant.
“Growing up surrounded by ranches and fields has certainly influenced my cooking,” says Chef Roach. “I have an understanding and appreciation of using locally sourced produce and creating seasonal dishes based on what the fields around me are producing.”
Chef Reagan started with Harris Ranch Inn and Restaurant as a line chef in 1995. “Seeing first-hand the complexities of a professional kitchen, and the joy created when amazing dishes arrive at our guests’ tables – I was hooked!”
After serving our country as a military cook, Chef Roach returned to Harris Ranch. Today, his culinary mastery of what he calls “American Western Style,” is on daily display at our Central California resort restaurants and banquet services. “There’s nothing better than a Harris Ranch steak, a real wood fire, interesting spice blends, and the freshest fruits and veggies off our local farms.”
Executive Sous Chef
French born and raised, Harris Ranch Inn and Restaurant’s Executive Sous Chef Didier Gerbi grew up around the Mediterranean Sea. Influenced by a family culinary tradition, Chef Didier started his studies in sciences and math but was drawn to the world of cooking and began working in famous French kitchens.
Didier owned his own restaurant for 20 years before moving to California to work in some of the finest restaurants in Napa, Sonoma and Bodega Bay. Flavor, identity and culture are his culinary touchstones. Chef Didier is known for his reinventions of classic dishes – with punk rock flair!
Ruben Limon Jr.